Charlene's Recipe

Arroz con Pollo

Category: Mexican Foods

Complete in 50 minutes
Serves 4

1 Tbsp olive or vegetable oil
4 boneless skinless chicken breasts
1 large onion, coarsely chopped
1 cup uncooked converted or regular long grain rice
1 tsp ground cumin
1/8 tsp saffron threads, crushed
2 cups chicken broth
1/2 cup thick and chunky salsa
1/2 cup frozen sweet peas

In 12-inch skillet, heat oil over medium high heat until hot. Add chicken; cook 4-5 minutes or until browned; turning once. Remove chicken from skillet; cover to keep warm.
Add onion to skillet; cook and stir 3-4 minutes or until tender. Add rice, cumin and saffron; stir to mix well. Stir in broth and salsa. Heat to boiling; cook 5 minutes. Return chicken to skillet. Reduce heat; cover and simmer 15 minutes.
Stir in bell pepper and peas; cook about 5 minutes longer or until liquid is absorbed, chicken is fork tender and juice is clear when center of the thickest part is cut. (170 F)