|
|
 |
|
|
| Mexican
( Chicken ) |
|
(
Arroz con Pollo )
| Ingredients
o 1 T. Vegetable oil
o 1 Lbs. Chicken breasts, boneless, skinless, cut into thick strips
o 1 Onion, chopped
o 1 Green pepper, chopped
o 1 Red pepper, chopped
o 1 Garlic clove, minced
o 1 t. Chili powder
o 1/2 t. Ground cumin
o 1/2 t. Salt
o 1/2 t. Fresh ground black pepper
o 1/4 t. Turmeric
o 1 C. Uncooked rice
o 1 Tomato, seeded and chopped
o 2 C. Chicken stock
|
|
| Method
o Heat the oil in a large skillet over medium heat
o Cook the chicken for 8 to 10 minutes or until browned on all sides
o Remove from pan. Add onion, green pepper, red pepper, garlic, chili powder, cumin, salt, pepper and turmeric
o Cook for 2 to 3 minutes or until the vegetables are tender
o Add rice and tomatoes; stir until rice is lightly browned
o Add broth; bring mixture to a boil, place chicken pieces on top of mixture. Cover and simmer for about 20 minutes
o To serve, fluff with fork stirring in chicken pieces and garnish
Notes:
o Can be garnished with sprigs of frsh herbs
|
|
|
|
|
|
