Arroz con Pollo (Cubano)

Name: Arroz con Pollo (Cubano) Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 10
Ingredients: Olive oil for frying; 5 boneless skinless chicken breast fillets/pieces (I generally just slice chicken breast halves into thick strips); 1 small onion chopped; 4 cloves garlic crushed; 1/8 tsp cumin; 1/4 bunch fresh cilantro leaves (or equiv. dried); 8 oz. tomato puree; 3 c. water; 3 chicken bouillon cubes; 2 c. saffron rice (I use Vigo brand as that's what's available near me.); 1 (14 oz) can of peas; 1 (2 oz) jar of pimientos drained

Minutes to Prepare: 30
Minutes to Cook: 45

Number of Servings: 10

Ingredients

Olive oil for frying5 boneless, skinless chicken breast fillets/pieces (I generally just slice chicken breast halves into thick strips)1 small onion, chopped4 cloves garlic, crushed1/8 tsp cumin1/4 bunch fresh cilantro leaves (or equiv. dried)8 oz. tomato puree3 c. water3 chicken bouillon cubes2 c. saffron rice (I use Vigo brand, as that's what's available near me.)1 (14 oz) can of peas1 (2 oz) jar of pimientos, drained

Directions

Using a large skillet, heat oil over a medium high heat, then add chicken and fry until lightly browned. Stir in onion, garlic, and cumin. Continue cooking, stirring frequently to prevent sticking, until onion is tender. Stir in cilantro and cook 1 minute.

Add tomato puree and reduce the heat to medium low and simmer, uncovered, for 5 minutes. Add water, bouillon, and rice and stir to mix thoroughly. Bring to a boil; reduce heat to very low. Cover and simmer undisturbed for 30 minutes. Do not remove the lid or stir while rice is simmering.

Remove lid and carefully stir. Add peas and pimientos and mix through.

Makes about 10 very generously-sized portions.

Number of Servings: 10

Recipe submitted by SparkPeople user LADYPOETESS.

Servings Per Recipe: 10

Nutritional Info Amount Per Serving