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Arroz Con Pollo

Original Recipe: Taste of Home Family Favorite Recipe Cards, Pg. 6

The funny thing about this recipe is that the taste of home recipe in the book doesn't match the recipe on the website--even though the photo is the same. I will see if I can scan the photo of the book, for now here is the website which is a bit different.

1 (14.5 oz) Can Diced Tomatoes, Drained
½ C Onion, Chopped
4 t Minced Garlic
1 t Salt, Divided
½ t Oregano
½ t Chili Powder
3 to 4 lbs Chicken***
3 T Oil, Divided
1-1/2 C Uncooked Long Grain Rice
3 C Chicken Broth
1 Can Peas, Drained
Sour Cream & Cheese, Optional

Mix together tomatoes, onion, garlic, ½ t salt, oregano, chili powder, and ¼ t pepper until smooth. Sprinkle chicken with remaining salt and pepper. In a large skillet over medium heat, cook the chicken in batches in 2 T oil for 10 minutes or until lightly browned. Remove and keep warm.

In the same skillet sauté rice for 2 minutes or until lightly browned. Stir in broth. In a dutch oven, heat the remaining oil. Add tomato mixture. Bring to a boil, cook and sti for about 4 minutes. Stir in rice mixture; bring to a boil.

Arrange chicken in pan. Reduce heat to medium. Cover and cook for 25-30 minutes or until rice is tender and chicken juices run clear. Stir in peas. Cover and let stand for 4 minutes or until peas are heated through.

Top individual servings with sour cream and cheese if desired.

*** I really think I would have liked this recipe better if I'd used boneless skinless chicken breast or tenderloin. I really don't like the skin and fat (not to mention bones) of regular chicken. Unfortunately buying 4 pounds of chicken breast and cutting it into bite size pieces is a bit on the expensive side, so perhaps next time I will make half a batch.

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