Arroz con Pollo

By Addie

I made this dish for my husband and myself, we both loved it very much. We had a sweet red wine to go with dinner and both loved it.. I will make it again.

Ingredients

• 8 slices bacon
• 1/2 cup KRAFT Zesty Italian Dressing
• 4 bone-in chicken breast halves (3 lb.)
• 2 Tbsp. dried oregano leaves
• 1 can (14-1/2 oz.) diced tomatoes, drained
• 3/4 cup sliced red onions
• 2 cloves garlic
• 1 jalapeño pepper, stemmed
• 3/4 cup quartered Spanish olives, divided
• 1/2 cup chopped fresh cilantro, divided
• 4 cups hot cooked yellow rice

Preparation

Step 1

COOK bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

HEAT dressing in same skillet on medium-high heat. Meanwhile, cut chicken breasts crosswise in half. Add to skillet; sprinkle with oregano. Cook 3 minutes on each side or until browned on both sides. Meanwhile, blend canned tomatoes, onions, garlic and jalapeno pepper in blender until smooth.

MOVE chicken pieces to outside edge of skillet. Add tomato mixture; bring to boil. Crumble bacon coarsely over ingredients in skillet. Add peas, 1/2 cup olives and 1/4 cup cilantro; mix well. Cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF). Serve over rice. Top with remaining olives and cilantro.


Make it Easy:
Keep a pair of kitchen shears on hand as part of your kitchen equipment. Use them to easily cut the chicken breasts in half.


Cooking Know-How:
For a more concentrated sauce, remove the cooked chicken from skillet; cover to keep warm. Continue cooking the sauce until of desired consistency.

.......................................
HOW TO MAKE YELLOW RICE:

Place 1-1/2 cups rice in colander; run hot tap water over rice 1 minute. Drain well. Bring rice, 3 cups water, 1 pkt. Sazon Seasoning with Saffron, 1 Tbsp. butter and 1 tsp. salt to boil in medium saucepan, stirring constantly. Cover; simmer on low heat 20 min. or until rice is tender and liquid is absorbed. Fluff rice with fork before serving.