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Arroz Con Pollo

Ingredients
  Chicken breasts 12 Ounce, skinned and boned (4 Pieces, 3 Ounce Each)
  Long-grain white rice 4 Ounce
  Long grain white rice 4 Ounce
  Chopped onion 1⁄2 Cup (8 tbs)
  Onion 1⁄2 Cup (8 tbs), chopped
  Canned tomatoes 1 1⁄2 Cup (24 tbs), crushed
  Red pepper 1 Cup (16 tbs), chopped jarred roasted
  Chopped roasted red pepper 1 Cup (16 tbs) (Jarred)
  Canned ready-to-serve low-sodium chicken broth 1 Cup (16 tbs)
  Canned low sodium chicken broth 1 Cup (16 tbs) (Ready To Serve)
  Olive oil 2 Teaspoon
  Fresh parsley 1⁄3 Cup (5.33 tbs), chopped
  Chopped fresh parsley 1⁄3 Cup (5.33 tbs)
  Chopped fresh rosemary/1/4 teaspoon rosemary leaves 1 Teaspoon
  Fresh rosemary leaves/1 teaspoon fresh rosemary 1⁄4 Teaspoon, chopped
  Salt 1⁄4 Teaspoon
  Frozen peas 1 Cup (16 tbs), thawed
  Black pepper To Taste, coarsely ground
  Coarsely ground black pepper To Taste
  Rosemary sprigs 4 (For Garnish)
  Lemon wedges 4 (For Garnish)
Directions

MAKING
1) Take a nonstick skillet of 12 inches and heat oil in it.
2) Add the chicken and cook for 5-7 minute, turning only once in the process until it becomes brown.
3) Remove to a serving plate and keep aside.
4) Add rice and onions to the skillet and cook for 2 minutes until they turn translucent.
5) Add the broth, rosemary, red pepper, parsley and salt stirring them in.
6) Place chicken in it again and simmer for 25 minutes.
7) Add the peas and cook for 5 minutes more until rice softens.

SERVING
8) Garnish with lemon wedges and rosemary sprigs and sprinkle ground black pepper before serving.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes
Servings: 
4

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