Carol's Arroz Con Pollo

Ingridients

4 skinless, boneless chicken breast halves

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 teaspoon paprika

3 tablespoons vegetable oil

1 green bell pepper, chopped

3/4 cup chopped onion

1 1/2 teaspoons minced garlic

1 cup long-grain white rice

1 (14.5 ounce) can chicken broth

1/2 cup white wine

1/8 teaspoon saffron

1 (14.5 ounce) can stewed tomatoes

1 tablespoon chopped fresh parsley

Directions

Prep 15 m

Cook 30 m

Ready In 45 m

Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.

Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.

Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.

Return chicken to the skillet, and cook to reheat. Stir in parsley.