Arroz con pollo - ladies' home journal

Yield: 4 Servings



1. Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt pepper and paprika; rub over chicken. 2. Heat oil over high heat. Add chicken; cook until golden on all sides 10 minutes. Remove chicken. 3. Add green pepper onions and garlic to skillet. Cook stirring until vegetables are tender. Add rice; cook stirring until rice is opaque 1 to 2 minutes. 4. Stir in broth white wine 1/2 teaspoon salt 1/4 teaspoon each paprika nd pepper and the saffron powder. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 minutes. 5. Stir in chicken and stewed tomatoes with their liquid; return to boil breaking up tomatoes with spoon. Cover and simmer 20 minutes more stirring once until chicken and riceare tender and liquid is absorbed. Stir in parsley. Spoon onto warm platter. Recipe By : Ladies' Home Journal - Jan. 1995

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