Arroz con Pollo
Ingredients
- 4 tbsp olive oil
- 1 chicken cut into pieces
- Sea salt and freshly ground pepper to taste
- 3 sweet red peppers chopped
- 1 onion chopped
- 2 garlic cloves minced
- 2 ½ cups chicken stock
- 1 can 14-oz diced tomatoes, drained
- 1 tbsp paprika
- 1 c brown rice
- ¼ c flat-leaf parsley chopped
Instructions
- Heat the olive oil in a large skillet on medium-high heat
- Place the chicken in the pan, and cook it 8-10 minutes, or until lightly browned on both sides
- Transfer the chicken to an oven-safe dish, and keep warm in the oven on the lowest setting
- Add sea salt and freshly ground pepper to taste
- Add the sweet peppers, onion, and garlic to the pan, and cook, stirring frequently until tender
- Heat the chicken stock in a saucepan until simmering
- Add the chicken stock, tomatoes, and paprika to the pan
- Stir in the rice and place the chicken pieces on top
- Simmer with the lid on for 20-30 minutes, or until the liquid is absorbed and the rice is tender
- Garnish with parsely
- Serve with a green salad or tomato and red onion salad
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