Arroz Con Pollo - Sunset Recipe
1 can tomatoes -- (15 ounces)
1 1/2 cup low sodium chicken broth
3 lb chicken -- skinned & cut up
1 tsp canola oil
1 large onion -- chopped
1 small green bell pepper -- seeded
1 and chopped
2 garlic cloves -- minced
1 cup long-grain rice
1 tsp oregano
1/4 tsp ground cumin
1/4 tsp pepper
1 bay leaf
10 oz frozen peas -- thawed
1/4 cup green onions -- thinly
1. Drain liquid from tomatoes into glass measure and add enough broth
2 cups liquid.
2. Rinse chicken and pat dry. Heat oil in a 5 quart pan over medium
high heat. Add several pieces of chicken (do not crowd pan) and 2
tablespoons of water; cook, turning as needed, until chicken is
browned on all sides (about 10 minutes). Add more wate r, 1
tablespoon at a time, if pan appears dry. Repeat to brown remaining
chicken, setting pieces asided as they are browned. Discard all but 1
teaspoon of the drippings.
3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring,
until onion is soft (about 5 minutes). Stir in tomatoes (break them
up with a spoon), broth mixture, rice, oregano, cumin, pepper and bay
leaf. Bring to a boil.
4. Return chicken to the pan. Reduce heat, cover, and simmer until
meat near thighbone is no longer pink. Cut to test (about 45
minutes). Add more broth as needed to prevent sticking. Stir in peas,
season with salt to taste. Just before serving garni sh with green
Recipe By : Sunset Low-Fat Mexican Cookbook
to Poultry Recipes
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