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Arroz Con Pollo #8

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Casseroles Chicken

Ingredients:

  • 2 Chicken breasts without skin
  • 1 tb Olive oil
  • Salt and pepper
  • 1/2 md Onion; diced
  • 1 md Bell pepper; diced
  • 3 Cloves garlic; minced
  • 1/2 c Long-grain rice; rinsed and drained
  • 1 c Low sodium chicken broth
  • 1/2 ts Saffron threads
  • 1/4 c Dry sherry
  • 4 Plum tomatoes; diced
  • 1/2 c Frozen peas
  • 8 Green olives; pitted, halved
BREAD
  • 1 Clove garlic; crushed
  • 2 ts Olive oil
  • 1/2 Loaf french bread loaf

Directions:

Preheat oven to 350. Heat 1/2 T. oil n a nonstick skillet. Cut chicken into small pieces and borwn on all sides, about 2 minutes per side. Remove chicken, and season with salt and pepper.
 
Add remaining 1/2 T. oil to pan and saute onions, without browning, 5 mnutes. Add bell pepper and garlic and saute 5 minutes more.
 
Place rice in a strainer and rinse under cold water. Drain well and add to skillet. Saute 1 minute. Add chicken stock and saffron. Bring to the simmer and add sherry and tomatoes. Cover and simmer 5 minutes.
 
Return chicken to skillet and simmer, covered, 15 minutes more.
 
Add peas and olives and cook 2 minutes. Taste for seasoning and add more salt and pepper if needed.
 
Prpeare bread: Add garlic to 2 tsp. olive oil and brush on top of bread. Place in 350 oven to warm through, about 5 to 7 minutes.
 
Serving Ideas : Tossed Green Salad and warm French bread
 
Recipe by: Dinner in Minutes by Linda Gassenheimer
 
Posted to MC-Recipe Digest V1 #916 by KSBAUM@aol.com on Nov 19, 1997