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Title: Arroz Con Pollo (Chicken and Rice)
Categories: Poultry Mexican Vegetable
Yield: 6 Servings

1lbSkinless, boneless chicken breasts, cut into 1" strips
1mdOnion, quartered
2 Green peppers, chopped
1 Jalapeno pepper, seeded and chopped
3 Cloves garlic, minced
2tbChopped fresh coriander
2cChicken stock
1cCrushed and drained canned Italian plum tomatoes
1tsGround cumin
1tsChili powder
3/4cLong-grain brown rice
1dsCayenne pepper
1cGreen peas (fresh or frozen)
1tbSliced pimentos
1tbRinsed and drained capers

Source: MAINPOUL.ZIP

Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam. Arrange chicken and sauce over rice, garnish with pimentos and capers. Makes 6 servings.

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