Arroz con pollo Recipe

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Arroz con pollo

Artist:	_	Yield:	4
Categories:	Cereals, Chicken, Low-fat, Mexican, North American, Poultry, Rice & Grains, South American	Rating:	0
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Ingredients:

2	lbs	Chicken breast halves
		Without skin -- 4 halves
		Salt
1/2	tsp	Fresh ground pepper --
		Divided
1/2	tsp	Paprika -- divided
2	tsp	Olive oil
1	large	Green pepper -- chopped
3/4	cup	Chopped onions
1 1/2	tsp	Garlic -- minced
1	cup	Long-grain rice
14 1/2	oz	Chicken broth, defatted-1 cn
1/3	cup	Dry white wine
1/8	tsp	Saffron -- optional
16	oz	Stewed tomatoes -- or 14.5
		Oz Can`
1	tbsp	Chopped parsley -- fresh

Procedures:

1	Cut each breast in 2 pieces.
2	Combine ?teaspoon each salt, pepper, and paprika; rub over chicken.
3	Heat oil over high heat.
4	Add chicken; cook until golden on all sides, 10 minutes.
5	Remove chicken.
6	Add green pepper, onions, and garlic to skillet.
7	Cook, stirring until vegetables are tender.
8	Add rice; cook, stirring until rice is opaque, 1 to 2 minutes.
9	Stir in broth, white wine, ?teaspoon salt, ?teaspoon each paprika nd pepper, and the saffron powder.
10	Bring to boil over high heat.
11	Reduce heat to low; cover and simmer,15 minutes.
12	Stir in chicken and stewed tomatoes with their liquid; return to boil, breaking up tomatoes with spoon.
13	Cover and simmer 20 minutes more, stirring once, until chicken and riceare tender and liquid is absorbed.
14	Stir in parsley.
15	Spoon onto warm platter