Arroz con Pollo

by the Editors of Publications International, Ltd.

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Publications International, Ltd., the Editors of.  "Arroz con Pollo."  31 August 2006.  HowStuffWorks.com. <http://recipes.howstuffworks.com/arroz-con-pollo-recipe.htm>  07 January 2009.

Arroz con Pollo Photo
Arroz con Pollo
Yield: Makes 4 servings
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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)

Salt

Black pepper

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



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.





This recipe appears in: Mexican