Carol's Arroz Con Pollo recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Ingredients
- 4 skinless, boneless chicken breast halves ½ teaspoon salt ½ teaspoon ground black pepper ½ teaspoon paprika 3 tablespoons vegetable oil 1 green bell pepper, chopped ¾ cup chopped onion 1 ½ teaspoons minced garlic 1 cup long-grain white rice 1 (14.5 ounce) can chicken broth ½ cup white wine ⅛ teaspoon saffron 1 (14.5 ounce) can stewed tomatoes 1 tablespoon chopped fresh parsley
Nutrition Info
- 470.5 caloriescarbohydrate: 49.5 gcholesterol: 69.4 mgfat: 14 gfiber: 2.9 gprotein: 30 gsaturatedFat: 2.3 gservingSize: -sodium: 1015.4 mgsugar: 6.4 gtransFat: : -unsaturatedFat: : -
Directions Carol's Arroz Con Pollo
Directions
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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 wine, 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.