Post by bean on Mar 14, 2007 14:30:49 GMT -5
This was really good! It needed to bake for about another 10 minutes for the rice to finish cooking (I don’t like crunchy rice –lol).
Arroz con Pollo
Source – Weight Watchers
2 t. olive oil
1 1/2 lbs chicken parts, skinned (I used chicken tenders)
1 t. paprika
1/4 t. salt
1/4 t. pepper
1 green bell pepper, chopped (I used jalapenos)
1 celery stalk, chopped
1 onion, chopped
2 cloves garlic, pressed (I used 4)
1 (14 ½ ounce) can stewed tomatoes
1/2 c. chicken broth
2 T. water (I used broth)
2/3 c. white rice
1 T. capers, rinsed & drained
1/2 t. dried oregano
1/2 t. saffron threads, crushed
1 bay leaf
1 c. frozen green peas
1 c. roasted red peppers
Preheat the oven to 350º
In a large skillet, heat the oil and add the chicken, sprinkle with paprika, salt & pepper. Cook until browned on both sides (8 to 10 minutes). Transfer to a 2 quart casserole.
In the skillet, combine the bell pepper, celery, onion and garlic, cook 4 to 5 minutes stirring frequently.
Stir in the tomatoes, broth and water. Bring to a boil, remove from heat, stir in rice, capers, oregano, saffron and bay leaf. Transfer to the casserole dish and cover, bake 25 minutes. Stir in the peas and roasted peppers, cover and bake another 15 minutes until the liquid is absorbed. Remove bay leaf before serving.
Arroz con Pollo
Source – Weight Watchers
2 t. olive oil
1 1/2 lbs chicken parts, skinned (I used chicken tenders)
1 t. paprika
1/4 t. salt
1/4 t. pepper
1 green bell pepper, chopped (I used jalapenos)
1 celery stalk, chopped
1 onion, chopped
2 cloves garlic, pressed (I used 4)
1 (14 ½ ounce) can stewed tomatoes
1/2 c. chicken broth
2 T. water (I used broth)
2/3 c. white rice
1 T. capers, rinsed & drained
1/2 t. dried oregano
1/2 t. saffron threads, crushed
1 bay leaf
1 c. frozen green peas
1 c. roasted red peppers
Preheat the oven to 350º
In a large skillet, heat the oil and add the chicken, sprinkle with paprika, salt & pepper. Cook until browned on both sides (8 to 10 minutes). Transfer to a 2 quart casserole.
In the skillet, combine the bell pepper, celery, onion and garlic, cook 4 to 5 minutes stirring frequently.
Stir in the tomatoes, broth and water. Bring to a boil, remove from heat, stir in rice, capers, oregano, saffron and bay leaf. Transfer to the casserole dish and cover, bake 25 minutes. Stir in the peas and roasted peppers, cover and bake another 15 minutes until the liquid is absorbed. Remove bay leaf before serving.
