Arroz Con Pollo

By gunika

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon paprika
• 3 tablespoons vegetable oil
• 1 green bell pepper, chopped
• 3/4 cup chopped onion
• 1 1/2 teaspoons minced garlic
• 1 cup long-grain white rice
• 1 (14.5 ounce) can chicken broth
• 1/2 cup white wine
• 1/8 teaspoon saffron
• 1 (14.5 ounce) can stewed tomatoes
• 1 tablespoon chopped fresh parsley

Details

Servings 4

Preparation

Step 1

1.Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.

2.Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.

3.Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.

4.Return chicken to the skillet, and cook to reheat. Stir in parsley