Arroz con Pollo
Subtle seasonings make this chicken and rice dish a favorite with all ages.
Makes 4 servings
|4||boneless skinless chicken breast halves (about 1-1/2 pounds total)|
|3||tablespoons olive oil|
|1||medium onion, chopped|
|1/4||cup chopped green bell pepper|
|1||clove garlic, minced|
|1||cup uncooked rice|
|1/2||teaspoon ground cumin|
|1/4||teaspoon ground turmeric|
|2||medium tomatoes, seeded and chopped|
|1||jalapeño pepper,* stemmed, seeded and minced|
|1-1/2||cups chicken broth|
|1/2||cup frozen peas, thawed|
|1/4||cup pimiento-stuffed olives, sliced|
|2||teaspoons capers, rinsed and drained|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Sprinkle chicken with salt and black pepper. Heat oil in 3-quart pan over medium-high heat. Add chicken; cook 4 minutes on each side or until lightly browned. Remove chicken and set aside. Reduce heat to medium. Add onion, bell pepper and garlic; cook until vegetables are tender. Add rice; stir to coat with drippings. Add cumin, turmeric, tomatoes, jalapeño pepper and chicken broth. Bring to a boil. Place chicken on rice. Cover; reduce heat and simmer 25 minutes or until rice is tender and all liquid is absorbed. Sprinkle remaining ingredients over chicken. Turn off heat. Let stand, covered, 10 minutes.
Check out more recipes for Mexican