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Arroz con pollo (chicken with rice)
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| Artist: |
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| Categories: |
Cereals, Mexican, North American, Poultry, Rice & Grains, South American |
| Yield: |
2 |
| 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 |
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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] |
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