Difference between revisions of "Arroz con Pollo II"
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* 1 cup cooked [[garden pea|green peas]] (optional) | * 1 cup cooked [[garden pea|green peas]] (optional) | ||
| − | == | + | == Procedures == |
# Cook [[chicken]] in [[oil]] in Dutch oven or large ovenproof skillet, until brown on all sides. | # Cook [[chicken]] in [[oil]] in Dutch oven or large ovenproof skillet, until brown on all sides. | ||
# Stir in [[onion]], [[green bell pepper|green pepper]], [[garlic]], [[salt]], [[pepper]] and [[paprika]]. Cook until vegetables are soft but not brown. | # Stir in [[onion]], [[green bell pepper|green pepper]], [[garlic]], [[salt]], [[pepper]] and [[paprika]]. Cook until vegetables are soft but not brown. | ||
Latest revision as of 14:05, 15 July 2012
Description
Makes 6 servings.
Ingredients
- 12 choice chicken pieces (about 2½ pounds)
- 2 tablespoons vegetable oil
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon paprika
- 1½ cups chicken broth
- ½ cup drained canned tomatoes, crushed
- 1 cup uncooked rice
- ¼ cup chopped pimentos
- 1 cup cooked green peas (optional)
Procedures
- Cook chicken in oil in Dutch oven or large ovenproof skillet, until brown on all sides.
- Stir in onion, green pepper, garlic, salt, pepper and paprika. Cook until vegetables are soft but not brown.
- Add broth, tomatoes and rice. Bring to boil. Cover tightly and bake at 350 °F for 45 minutes or until chicken and rice are tender and liquid is absorbed.
- Stir in pimentos and green peas; fluff lightly.
