Spanish Arroz Con Pollo
From foodfight 16 years agoIngredients
- 2 cups long grain white rice shopping list
- 2 1/2 cups water shopping list
- 1 tsp salt shopping list
- 8 green olives pitted and finely chopped shopping list
- 1 red onion finely chopped shopping list
- 3 plum tomatos chopped shopping list
- 1 1/2 lbs chicken breast (skin off) shopping list
- 2 Tbs tomato paste shopping list
- 2 Tbs cilantro leaves chopped shopping list
- 1 Tbs soy sauce shopping list
- 1 green pepper chopped shopping list
- 1 tsp minced garlic shopping list
- 1 tsp lime juice shopping list
- 3 Tbs peanut oil shopping list
- 1/2 tsp dried oregano shopping list
- 1 Tbs chicken bullion powder shopping list
How to make it
- Wash and pat dry chicken breasts and cut into 2 inch cubes. Marinade and refrigerate for 2 hours the chicken pieces with lime juice, garlic, oregano and soy sauce.
- In large sauce pan, add and heat oil, stir fry over medium heat tomatos, onion, olives, cilantro and green pepper. Add water and chicken bullion and bring to boil for one minute then add rice, stir and cover and simmer over low heat for 40 minutes untill rice is dry and fully cooked.
- Serve and garnish with pimento strips.
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