|Arroz Con Pollo|
A quick glance through the ingredient list let me know that I had nearly all of the required ingredients. I altered some, due to what I had on hand. . .and I'll give you my version.
This was a hit with everyone tonight. I served it up with some sour cream on the side and a big bowl of green and black olives. My husband liked that it was flavorful without being spicy, and my oldest son was impressed by how very tender the chicken was.
- 2 Tablespoons olive oil
- 5 large bone in split chicken breasts
- salt and pepper to taste
- 1 large chopped onion
- 1 red bell pepper, seeded and chopped
- 3 teaspoons Adobo Powder (without pepper)
- 3 cloves garlic, chopped
- 6 large Roma tomatoes, peeled and chopped*
- 4 cups chicken broth
- 1 teaspoon paprika
- 1 pound white rice (not instant) (2.5 cups uncooked)
- 1 cup defrosted frozen peas
- Heat the oil in a large soup pot.
- Sprinkle the chicken with some salt and pepper and brown them about 2 minutes per side.
- Transfer chicken to a bowl and set aside.
- To the hot oil add the onions and bell pepper, cook until soft (about 5-6 minutes)
- Add the garlic and Adobo powder and mix. Add the tomatoes.
- Return the chicken to the pot.stir well so that the chicken is covered with the tomato mixture.
- Add the broth, rice and paprika. Bring to a boil and then reduce the heat and simmer, covered for about 20 minutes. Add more broth if the rice dries out.
- Just before done, stir in the peas.
*The tomatoes came from my freezer. Last summer I froze some of the extra home grown tomatoes we were given. I just cut off any imperfections, cut off the core end and popped six of them at a time into freezer bags. When it comes time to use them I let them thaw about halfway, then slip the skin right off and coarsely chop. They end up taking on the texture of canned chopped tomatoes without all of the extra sodium! (and the kids like that there are no tomato chunks to be found!)