Arroz con Pollo

Name: Arroz con Pollo
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters chicken broth; 1 teaspoon ground cumin; 1 large onion, coarsely chopped; 118 milliliters frozen sweet peas; 1 red bell pepper, coarsely chopped; 237 milliliters uncooked converted or regular long-grain white rice; 0 teaspoons saffron threads, crushed; 118 milliliters Old El Thick n Chunky salsa; 4 boneless skinless chicken breasts; 1 Tbsp olive or vegetable oil

Arroz con Pollo might be just the main course you are searching for. This gluten free and dairy free recipe serves 4. One portion of this dish contains around 30g of protein, 7g of fat, and From preparation to the plate, this recipe takes about 50 minutes. Head to the store and pick up peas, saffron threads, vegetable oil, and a few other things to make it today. To use up the rice you could follow this main course with the Rice Pudding as a dessert.

Instructions

In 12-inch skillet, heat oil over medium-high heat until hot.

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Cooking Oil

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Frying Pan

Add chicken; cook 4 to 5 minutes or until browned, turning once.

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Whole Chicken

Remove chicken from skillet; cover to keep warm.

Ingredients you will need

Whole Chicken

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Frying Pan

Add onion to skillet; cook and stir 3 to 4 minutes or until tender.

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Onion

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Frying Pan

Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa.

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Saffron

Broth

Cumin

Salsa

Rice

Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.

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Whole Chicken

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Frying Pan

Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork-tender and juice is clear when center of thickest part is cut (170F).

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Bell Pepper