arroz con pollo

By sanmo_babe

Ingredients

• 1 ½ to 2 lbs. Chicken tenders
• 1 T olive oil
• 1 large onion, chopped
• 1 large red bell pepper cut into ½ in. pieces
• 4 garlic cloves, minced
• 2 tsp paprika
• 2 cups long-grain white rice
• 1 ¼ cups white wine
• 1 14-oz can diced tomatoes including juice
• 1 ¾ cups chicken broth
• 1/8 tsp crumbled saffron threads
• bay leaf (not California)
• 1 cup frozen peas (not thawed)
• ½ cup pimiento-stuffed green olives, coarsely chopped
• Queso Fresco Cheese*, crumbled
• 1 Avocado, sliced
• Fresh cilantro chopped for garnish

Preparation

Step 1

Season the chicken with salt and pepper. Heat oil in a 12-in heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken briefly on both sides. Transfer chicken with tongs to a plate. Cut into chunks and keep warm.

Add onion and bell pepper to the pan and cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Cook, covered over medium low heat until rice is tender, and most of the liquid is absorbed, about 15 to 20 minutes.

Remove from heat and stir in chicken, peas, olives and salt and pepper. Cover skillet and let sit at least 10 minutes. Discard bay leaf.

To serve, sprinkle with queso fresco cheese, sliced avocado and chopped cilantro. Serve with tortillas or tortilla chips.

*If you can't find queso fresco, crumbled feta cheese will work just fine.