Arroz con Pollo

Name: Arroz con Pollo
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 4 chicken breasts; 1 lemon; 6 dash oregano; 1 green pepper; 1 medium onion; 1 firm tomato; 32 oz chicken broth; 2 bay leaves; 1/2 tsp cumin; 1 dash amarillo yellow coloring; 1 can sweet peas, drained; 2 clove garlic; 2 1/2 cup Uncle Ben's converted rice; 2 1/2 tbsp extra virgin olive oil

OhHaiDavid @cook_2934002

Arroz con Pollo

OhHaiDavid @cook_2934002

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Ingredients

1 hour 30 mins

6 servings

4chicken breasts
1lemon
6 dashoregano
1green pepper
1medium onion
1firm tomato
32 ozchicken broth
2bay leaves
1/2 tspcumin
1 dashamarillo yellow coloring
1 cansweet peas, drained
2 clovegarlic
2 1/2 cupUncle Ben's converted rice
2 1/2 tbspextra virgin olive oil

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Steps

1 hour 30 mins

1

Squeeze lemon and shake oregano over chicken. Let marinate for 5 mins.
2

Chop onion, green pepper, and tomato.
3

Cover bottom of 12-inch skillet in oil and heat on medium for 1 minute. Add chicken and brown for 15-20 minutes, turning every 2 mins.
4

Remove chicken from skillet and cook green pepper and onion in remaining oil. Add tomatoes last.
5

Boil chicken broth and add pinch of yellow coloring. Add pressed garlic and cumin to skillet, then pour broth into skillet, then add upside down chicken and bay leaves. Simmer for 12 mins.
6

Preheat oven to 350.
7

Lay down bed of rice in cooking tray. Remove chicken from skillet and pour remainder over rice, then stir. Add chicken right side up.
8

Place tray in oven and cook for 30 mins. Pour peas evenly and cook 3 mins.
9

Sprinkle with black pepper (optional).