Arroz Con Pollo

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Garlic

  Raw

  1 ½ tsp or 4g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tomatoes

  Red, ripe, canned, stewed

  2 cup or 510g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
2. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
3. Add red pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
4. Return chicken to the skillet, and cook to reheat. Stir in parsley.
5. http://allrecipes.com/recipe/carols-arroz-con-pollo/

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