RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges KC: Arroz Con Pollo - meat
nemomm@aol.com (NEMOMM) wrote: > Well, the thermostat just broke in my oven (again). Looks like it is time > for another investment. Meanwhile, I'm wondering if I can make it through > Rosh Hashana and Sukkos without the oven. Any suggestions for preparing > chicken on the stovetop? Recipe By : Ladies' Home Journal - Jan. 1995 Serving Size : 4 Preparation Time :0:25 Categories : Poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Pounds chicken breast halves without skin -- 4 halves salt 1/2 Teaspoon fresh ground pepper -- divided 1/2 Teaspoon paprika -- divided 2 Teaspoons olive oil 1 Large green pepper -- chopped 3/4 Cup chopped onions 1 1/2 Teaspoons garlic -- minced 1 Cup long-grain rice 14 1/2 Ounces chicken broth, defatted -- 1 can 1/3 Cup dry white wine 1/8 Teaspoon saffron -- optional 16 Ounces stewed tomatoes -- or 14.5 ounces can 1 Tablespoon chopped parsley -- fresh 1. Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt, pepper, and paprika; rub over chicken. 2. Heat oil over high heat. Add chicken; cook until golden on all sides, 10 minutes. Remove chicken. 3. Add green pepper, onions, and garlic to skillet. Cook, stirring until vegetables are tender. Add rice; cook, stirring until rice is opaque, 1 to 2 minutes. 4. Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon each paprika and pepper, and the saffron powder. Bring to boil over high heat. Reduce heat to low; cover and simmer, 15 minutes. 5. Stir in chicken and stewed tomatoes with their liquid; return to boil, breaking up tomatoes with spoon. Cover and simmer 20 minutes more, stirring once, until chicken and rice are tender and liquid is absorbed. Stir in parsley. Spoon onto warm platter.
