Arroz Con Pollo “Olga” (Latin-Style Chicken With Rice)

• 4 chicken breasts, boneless
• 3 1/2 cups chicken broth
• 1 packet Sazon Goya(R) with Coriander and Anatto (Culantro con Achiote)
• 1 packet Sazon Goya(R) with Saffron (Azafran)
• 3 tablespoosns extra virgin olive oil
• 2 tablespoons unsalted butter
• 2 green bell peppers, julienne
• 2 red bell peppers, julienne
• 2 sweet onions, julienne
• 4 garlic cloves, thin slice
• 2 cups white rice, long grain
• Salt & fresh ground pepper to season

1. Season chicken broth with coriander, anatto and saffron. Cook chicken breasts in broth over medium heat for 45 minutes. seasoned with coriander, anatto and saffron. Meanwhile heat 1 tbs olive oil and 1/2 tbs butter in a shallow 11 inch heavy skillet. Season with salt and ground pepper. Brown garlic slices. Add rice and fry altogether stirring constantly, about one minute total. Transfer mixture to a bowl. Set aside.
2. Pour 1/2 tbs of olive oil and butter add salt and ground pepper to taste. Separately cook onion and bell peppers over moderate heat, stirring, until softened, around 10 minutes. Add olive oil and butter between batches if necessary. Transfer to the bowl with rice.
3. Remove chicken breasts from the stock. Shred thin. Nestle chicken in rice and stir well. Pour mixture into a 17 inch "paellera" or shallow skillet. Add stock. Cook simmer over low heat, about 20 to 30 minutes until liquid is absorb and rice is tender and fluffy. Serve immediately. For garnish add a couple lime wedges on the side.

chicken breasts, chicken broth, sazon, sazon, olive oil, unsalted butter, green bell peppers, red bell peppers, sweet onions, garlic, white rice, salt

Taken from www.epicurious.com/recipes/member/views/arroz-con-pollo-olga-latin-style-chicken-with-rice-50087809 (may not work)