Arroz con Pollo
Yield: Makes 4 servings
Subtle seasonings make this chicken and rice dish a favorite with all ages.
Ingredients:
4
boneless skinless chicken breast halves (about 1-1/2 pounds total)
1/4
cup chopped green bell pepper
1/2
teaspoon ground cumin
1/4
teaspoon ground turmeric
2
medium tomatoes, seeded and chopped
1
jalapeño pepper,* stemmed, seeded and minced
1/2
cup frozen peas, thawed
1/4
cup pimiento-stuffed olives, sliced
2
teaspoons capers, rinsed and drained
Preparation:
1.
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.