Arroz con pollo (chicken with rice)
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Red wine vinegar |
| 2 | Garlic cloves, minced | |
| ¼ | teaspoon | Oregano leaves |
| ⅜ | teaspoon | Pepper, divided |
| 1½ | pounds | Chicken parts, skinned |
| 2 | teaspoons | Olive oil |
| ½ | cup | Drained canned Italian tomatoes, diced |
| ¼ | cup | Each chopped onion and green bell pepper |
| 1 | cup | Water |
| 3 | ounces | Uncooked regular long-grain rice |
| 4 | Pimiento-stuffed green olives | |
| 1 | 1/2 ts each drained capers and chopped fresh cilantro | |
| 1 | Pkt instant chicken broth and seasoning mix | |
| ½ | teaspoon | Salt |
Directions
In small bowl combine vinegar, garlic, oregano, and ⅛ teaspoon pepper; using pastry brush, lightly brush mixture over chicken.
Place chicken on plate, cover with plastic wrap, and refrigerate for at least 1 hour.
In 3-quart saucepan heat oil over medium heat; add chicken and cook, turning occaasionally,until chicken is browned on all sides, 6 to 8 minutes. Transfer chicken to plate and set aside. To same saucepan add tomatoes, onion, and bell pepper and cook over medium-high heat, stirring occasionally, until onions are softened, 3 to 4 minutes; add remaining ingredients and ¼ teaspoon pepper and stir to combine.
Reduce heat to low and return chicken to pan; cover and let simmer until liquid is absorbed and rice is tender, 25 to 30 minutes.
Makes 2 servings.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.