Brown Arroz Con Pollo (Brown Rice And Chicken)

• 1 lb boneless skinless chicken, cut into 1-inch strips
• 1 medium onion (quartered)
• 2 green peppers (chopped)
• 1 jalapeno pepper (seeded and chopped)
• 3 garlic cloves (minced)
• 2 teaspoons coriander
• 2 cups chicken stock
• 1 (14 ounce) can crushed and drained canned tomatoes
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• 3/4 cup long grain brown rice
• 1 dash cayenne pepper
• 1 cup green peas (fresh or frozen)
• 1 teaspoon sazon goya or 1 teaspoon any other seasoning salt

1. Saute chicken strips in nonstick skillet until white, about 5 minutes.
2. Set aside and keep warm.
3. In large skillet, bring all other ingredients, except peas, to a boil. Cover and simmer about 45 minutes, until rice has absorbed liquid. Add peas and chicken, remove from heat and let steam.
4. Makes 6 servings.

chicken, onion, green peppers, pepper, garlic, coriander, chicken stock, tomatoes, ground cumin, chili powder, long grain brown rice, cayenne pepper, green peas, sazon goya

Taken from www.food.com/recipe/brown-arroz-con-pollo-brown-rice-and-chicken-142582 (may not work)