Arroz con polloSubmitted by: LJRENOIRGIRL
IntroductionA fabulous chicken and rice recipe--one skillet! A fabulous chicken and rice recipe--one skillet!
6 Chicken Breast tenders
Tablespoon Lime Juice
Tablespoon Lemon juice
Salt & Pepper to taste
Tomatoes, 1 cup, chopped
3 cups Chicken Broth or Bouillon
1 tbsp canned Capers
3/4 cup Peas
15 Spanish Olives w/pimento
1.5 cup, chopped Onions
Garlic, 8 cloves
3.5 tbsp Olive Oil
1/2 tsp ground Oregano
1 cup white Rice
Pat chicken pieces dry, and sautÃ© in small batches in a large, heavy bottomed pot over medium-high heat to brown. Remove pieces to a platter and reserve.
Add a little more oil to the pot, and sautÃ© the onion, pepper and garlic till clarified but not brown.
Stir in the rice and sautÃ© 1-2 minutes. Add rest of ingredients and stir well. Add the chicken pieces back in. Bring to a boil and reduce heat to a simmer. Cover pot and simmer on low heat 30 minutes.
Remove from heat and let rest, covered, 10 minutes. Add cilantro, toss all ingredients gently with a fork and serve.
Substitute a little beer or white wine for some of the stock or water if you like.
Use achiote oil instead of olive oil for a more authentically Caribbean dish. This gives the dish a yellowish hue.
Number of Servings: 4
Recipe submitted by SparkPeople user LJRENOIRGIRL.