Arroz Con Pollo - Sunset

Title:
Arroz Con Pollo - Sunset

Yield:
6 Servings

Categories:
Mexican,
Chicken,
Rice,
Low-Fat




Ingredients:





     1 cn Tomatoes -- (15 ounces)


 1 1/2 c  Low sodium chicken broth


     3 lb Chicken -- skinned & cut up


     1 ts Canola oil


     1 lg Onion -- chopped


     1 sm Green bell pepper -- seeded


          And chopped


     2    Garlic cloves -- minced


     1 c  Long-grain rice


     1 ts Oregano


   1/4 ts Ground cumin


   1/4 ts Pepper


     1    Bay leaf


    10 oz Frozen peas -- thawed


          Salt


   1/4 c  Green onions -- thinly


          Sliced






 1. Drain liquid from tomatoes into glass measure and add enough broth to


 make 2 cups liquid.


 


 2. Rinse chicken and pat dry.  Heat oil in a 5 quart pan over medium high


 heat. Add several pieces of chicken (do not crowd pan) and 2 tablespoons of


 water; cook, turning as needed, until chicken is browned on all sides


 (about 10 minutes). Add more wate r, 1 tablespoon at a time, if pan appears


 dry. Repeat to brown remaining chicken, setting pieces asided as they are


 browned. Discard all but 1 teaspoon of the drippings.


 


 3. Add chopped onion, bell pepper, and garlic to pan; cook, stirring, until


 onion is soft (about 5 minutes). Stir in tomatoes (break them up with a


 spoon), broth mixture, rice, oregano, cumin, pepper and bay leaf. Bring to


 a boil.


 


 4. Return chicken to the pan.  Reduce heat, cover, and simmer until meat


 near thighbone is no longer pink. Cut to test (about 45 minutes). Add more


 broth as needed to prevent sticking. Stir in peas, season with salt to


 taste. Just before serving garni sh with green onions.


 


 Recipe By     : Sunset Low-Fat Mexican Cookbook


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini