Arroz con pollo (chicken with rice) Recipe

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Arroz con pollo (chicken with rice)

Artist:	_	Yield:	2
Categories:	Cereals, Mexican, North American, Poultry, Rice & Grains, South American	Rating:	0
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Ingredients:

1	tbsp	Red wine vinegar
2		Garlic cloves, minced
1/4	tsp	Oregano leaves
2/5	tsp	Pepper, divided
1 1/2	lbs	Chicken parts, skinned
2	tsp	Olive oil
1/2	cup	Drained canned Italian
		-tomatoes, diced
1/4	cup	Each chopped onion and green
		-bell pepper
1	cup	Water
3	oz	Uncooked regular long-grain
		-rice
4		Pimiento-stuffed green
		-olives
1		?ts each drained capers
		-and chopped fresh cilantro
1		Pkt instant chicken broth
		-and seasoning mix
1/2	tsp	Salt

Procedures:

1	In small bowl combine vinegar, garlic, oregano, and 1/8 teaspoon pepper; using pastry brush, lightly brush mixture over chicken.
2	Place chicken on plate, cover with plastic wrap, and refrigerate for at least 1 hour.
3	In 3-quart saucepan heat oil over medium heat; add chicken and cook, turning occaasionally,until chicken is browned on all sides, 6 to 8 minutes.
4	Transfer chicken to plate and set aside.
5	To same saucepan add tomatoes, onion, and bell pepper and cook over medium-high heat, stirring occasionally, until onions are softened, 3 to 4 minutes; add remaining ingredients and ?teaspoon pepper and stir to combine.
6	Reduce heat to low and return chicken to pan; cover and let simmer until liquid is absorbed and rice is tender, 25 to 30 minutes.
7	Makes 2 servings.
8	[weight watchers new international cookbook]