This recipe is liked by 0 person(s). |
Azzoz con Pollo (healthy version)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
By Latina Staff | 02/21/2008 - 20:48 | 0 Comments COURSE: Entree. SERVES: 4 DESCRIPTION: This recipe has skinnied up a traditional arroz con pollo by using skinless chicken breast (instead of skin-on) and cooking it in a fraction of the oil ordinarily used. INGREDIENTS: | |
2 tbsp. | olive oil |
4 | skinless, boneless chicken breast halves |
1/2 tsp. | salt |
1/2 teaspoon | freshly ground black pepper |
1 | Spanish onion, chopped |
1 | green bell pepper, chopped |
2 cups | Valencia rice, (sometimes called Spanish rice) |
4 cups | fat-free, lower-sodium chicken broth |
1/4 tsp. | saffron |
1 cup | frozen green peas, thawed |
1 jar (2 oz.) | diced pimientos, drained |
PREPARATION:
1. In 3-quart, nonstick saucepan, heat oil over medium-high heat. Sprinkle chicken with salt and pepper. Add to oil and cook until browned all over, 4 to 6 minutes per side. Remove and keep warm.
2. In the same skillet, cook onion and bell pepper over medium heat until tender. Add rice, broth, and saffron and bring to boil. Add chicken, cover, reduce to a simmer and cook until rice is tender, about 30 minutes.
3. Add peas and pimientos and let stand, covered, a few minutes before serving.
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.