Arroz Con Pollo Recipe

• 2 x Chicken breasts without skin
• 1 Tbsp. Extra virgin olive oil Salt and pepper
• 1/2 med Onion, diced
• 1 med Bell pepper, diced
• 3 x Cloves garlic, chopped
• 1/2 c. Long-grain rice, rinsed and liquid removed
• 1 c. Low sodium chicken broth
• 1/2 tsp Saffron threads
• 1/4 c. Dry sherry
• 4 x Plum tomatoes, diced
• 1/2 c. Frzn peas
• 8 x Green olives, pitted, halved
• 1 x Clove garlic, crushed
• 2 tsp Extra virgin olive oil
• 1/2 loaf french bread loaf

1. Preheat oven to 350.
2. Heat 1/2 Tablespoons oil n a nonstick skillet.
3. Cut chicken into small pcs and borwn on all sides, about 2 min per side.
4. Remove chicken, and season with salt and pepper.
5. Add in remaining 1/2 Tablespoons oil to pan and saute/fry onions, without browning, 5 mnutes.
6. Add in bell pepper and garlic and saute/fry 5 min more.
7. Place rice in a strainer and rinse under cool water.
8. Drain well and add in to skillet.
9. Saute/fry 1 minute.
10. Add in chicken stock and saffron.
11. Bring to the simmer and add in sherry and tomatoes.
12. Cover and simmer 5 min.
13. Return chicken to skillet and simmer, covered, 15 min more.
14. Add in peas and olives and cook 2 min.
15. Taste for seasoning and add in more salt and pepper if needed.
16. Prpeare bread: Add in garlic to 2 teaspoon extra virgin olive oil and brush on top of bread.
17. Place in 350 oven to hot through, about 5 to 7 min.
18. Serving Ideas : Tossed Green Salad and hot French bread

chicken breasts, extra virgin olive oil salt, onion, bell pepper, garlic, longgrain rice, chicken broth, saffron, sherry, tomatoes, peas, green olives, clove garlic, olive oil, bread

Taken from cookeatshare.com/recipes/arroz-con-pollo-69573 (may not work)