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Questions or Comments

KC: Arroz Con Pollo - meat

Posted by : Ruth Heiges

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
     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.

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