Arroz Con Pollo (Chicken And Rice)

• 1 pound chicken breasts skinless, boneless, cut into 1" strips
• 1 medium onions quartered
• 2 each green bell peppers chopped
• 1 each jalapeno pepper seeded and chopped
• 3 each garlic cloves minced
• 2 tablespoons coriander chopped fresh
• 2 cups chicken broth
• 1 cup tomatoes, canned italian plum tomatoes, crushed, drained
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 3/4 cup brown rice long-grain
• 1 dash cayenne pepper
• 1 cup green peas (fresh or frozen)
• 1 tablespoon pimentos sliced
• 1 tablespoon capers rinsed and drained

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, pimentos and capers, to a boil.
4. Cover and simmer about 30 minutes, until rice has adsorbed liquid.
5. Add peas, remove from heat and let steam.
6. Arrange chicken and sauce over rice, garnish with pimentos and capers.
7. Makes 6 servings.

chicken breasts skinless, onions, green bell peppers, jalapeno pepper, garlic, coriander chopped, chicken broth, tomatoes, cumin ground, chili powder, brown rice, cayenne pepper, green peas, pimentos, capers

Taken from recipeland.com/recipe/v/arroz-con-pollo-chicken-rice-3387 (may not work)