| previous | next |
Title: Arroz Con Pollo (Chicken and Rice)
Categories: Poultry Mexican Vegetable
Yield: 6 Servings
| 1 | lb | Skinless, boneless chicken breasts, cut into 1" strips |
| 1 | md | Onion, quartered |
| 2 | Green peppers, chopped | |
| 1 | Jalapeno pepper, seeded and chopped | |
| 3 | Cloves garlic, minced | |
| 2 | tb | Chopped fresh coriander |
| 2 | c | Chicken stock |
| 1 | c | Crushed and drained canned Italian plum tomatoes |
| 1 | ts | Ground cumin |
| 1 | ts | Chili powder |
| 3/4 | c | Long-grain brown rice |
| 1 | ds | Cayenne pepper |
| 1 | c | Green peas (fresh or frozen) |
| 1 | tb | Sliced pimentos |
| 1 | tb | Rinsed 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.
| previous | next |