Recipe - Arroz Con Pollo - Ladies Home Journal

2 pound Chicken breast halves
Without skin 4 halves
Salt
One half teaspoon Fresh ground pepper
Divided
One half teaspoon Paprika divided
2 teaspoon Olive oil
1 lg Green pepper chopped
Three fourths cup Chopped onions
1 One half teaspoon Garlic minced
1 cup Longgrain rice
14 One half ounce Chicken broth, defatted1 cn
1/3 cup Dry white wine
1/8 teaspoon Saffron optional
16 ounce Stewed tomatoes or 14.5
ounce Can`
1 tablespoon Chopped parsley fresh

1. Cut each breast in 2 pieces. Combine One fourth teaspoon each salt, pepper,
and paprika; rub over chicken.

2. Heat oil over high heat. Add chicken; cook until golden on all sides,
10 minutes. Remove chicken.

3. Add green pepper, onions, and garlic to skillet. Cook, stirring until
vegetables are tender. Add rice; cook, stirring until rice is opaque, 1 to
2 minutes.

4. Stir in broth, white wine, One half teaspoon salt, One fourth teaspoon each paprika
nd pepper, and the saffron powder. Bring to boil over high heat. Reduce
heat to low; cover and simmer,15 minutes.

5. Stir in chicken and stewed tomatoes with their liquid; return to boil,
breaking up tomatoes with spoon. Cover and simmer 20 minutes more, stirring
once, until chicken and riceare tender and liquid is absorbed. Stir in
parsley. Spoon onto warm platter.

Recipe By : Ladies' Home Journal Jan. 1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini