Skillet arroz con pollo

Yield: 4 servings

Measure Ingredient
2 teaspoons Olive oil
4 \N Chicken legs, skin removed
4 \N Chicken thighs, no skin
1 can 14.5 oz chicken broth
1 cup Uncooked coverted regular white rice
½ cup Sliced green onion
½ cup Chopped red or green pepper
¼ teaspoon Tumeric or saffron
⅛ teaspoon Garlic powder
⅛ \N Or 1/4 tsp ground red pepper

1. Heat large nonstick skillet over medium-high heat until hot. Add oil; heat until it ripples. Add chicken pieces; cook until browned on all sides.

2. Move chicken to side of skillet. Add remaining ingredients; blend well. Place chicken in rice mixture. Bring to a boil, reduce heat to low. Cover and simmer 15 minutes, stirring occasionally.

3. Turn chicken over; cover and simmer an additional 10 minutes, or until chicken in fork tender and juices run clear.

Nutritional info: per serving: calories: 400; fat 11 gm; sodium 420 mg; dietary exchanges: 2 breads, 3 meats; 2 vegetables; 1 fat.

Source: Pillsbury Fast and Healthy Magazine, March/April 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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