Arroz Con Pollo
The recipe name is Spanish for “rice with chicken.” This dish includes all the traditional flavors, but convenience products reduce hands-on time in the kitchen.
Ingredients
Makes 8 servings / Prep: 10 min., Cook: 1 hr., Stand: 5 min.
- 8 skinned and boned chicken breasts
- 3 tablespoons olive oil divided
- 1 teaspoon salt
- 1 large onion diced
- 1 large green bell pepper chopped
- 1 14½-ounce can diced tomatoes with basil, garlic, and oregano
- 1 10-ounce package yellow rice with seasoning mix
- 2 14½-ounce cans chicken broth
- ½ teaspoon ground black pepper
Instructions
- Brush chicken evenly with 2 tablespoons oil; sprinkle with salt.
- Heat a large nonstick skillet over medium heat.
- Add chicken, and brown, in two batches, 4 to 5 minutes on each side.
- Remove chicken, and set aside.
- Sauté diced onion and chopped bell pepper in remaining 1 tablespoon hot oil in skillet over medium heat 8 to 10 minutes or until tender.
- Return chicken to skillet; stir in diced tomatoes and remaining ingredients.
- Cover, reduce heat to low, and cook 40 minutes or until liquid is absorbed and rice is tender.
- Remove skillet from heat, and let stand, covered, 5 minutes before serving.
Notes / Tips / Wine Advice:
For testing purposes only, we used Vigo Yellow Rice. It can found with rice mixes at your local grocery.
