carol's arroz con pollo

Ingredients

• Servings: 4
• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 3 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 3/4 cup chopped onion
• 1 1/2 teaspoons minced garlic
• 1 cup long-grain white rice
• 1 (14.5 ounce) can chicken broth
• 1/2 cup white
• 1/8 teaspoon saffron
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• cut each breast into 1 inch pieces. sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
• heat oil in a large skillet over medium heat. add chicken, and cook until golden. remove chicken, and set aside.
• add green pepper, onions, and garlic to oil in skillet. cook for 5 minutes. add rice; cook and stir until rice is opaque, 1 to 2 minutes. stir in broth, white , saffron, and tomatoes. stir in remaining salt, pepper, and paprika. return to a boil. cover, and simmer for 20 minutes.
• return chicken to the skillet, and cook to reheat. stir in parsley.