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Arroz Con Pollo

chef.jackson's picture
Ingredients
  Finely chopped onion 1⁄4 Cup (4 tbs)
  Finely chopped green bell pepper 1⁄4 Cup (4 tbs)
  Seeded chopped tomato 1⁄4 Cup (4 tbs)
  Olive oil/Vegetable oil 2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Water 1 1⁄2 Cup (24 tbs)
  Instant chicken broth and seasoning mix 1 Ounce (1 packet)
  Capers 1 Teaspoon, rinsed and drained
  Pimiento stuffed green olives 3
  Uncooked long-grain rice 3 Ounce
  Chicken breasts 2 Ounce, skinned (2 pieces, 6 ounce each)
  Chopped fresh cilantro 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Ground cumin 1⁄8 Teaspoon
Directions

MAKING
1) Combine together the bell pepper, onion, oil, tomato and garlic in a 4-quart microwavable casserole. Mix well.
2) Microwave the mixture on HIGH (100%) for 3 minutes, till the vegetables are tender. Stir after every minute.
3) Add the broth mix, water, olives and capers. Mix well.
4) Microwave on HIGH for another 3 minutes, till the mixture comes to a boil.
5) Add the rice and stir well.
6) Use vented plastic wrap to cover and microwave on HIGH for 8 minutes. Halfway through the cooking time, rotate the casserole ½ turn.
7) In the casserole, arrange the chicken, keeping the thicker portions towards the casserole-€™s edge.
8) Cover once again and microwave on HIGH for 5 minutes. Halfway through the cooking time, rotate the casserole ½ turn. Cook till the chicken is thoroughly cooked.
9) Add all the remaining ingredients and stir well.

SERVING
10) Transfer the preparation to a decorative serving platter and serve while still hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
19 Minutes
Ready In: 
24 Minutes
Servings: 
4

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