ARROZ CON POLLO

Arroz Con Pollo image

Provided by Sonya01

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 teaspoons olive oil
1 brown onion, halved, coarsely chopped
1 garlic clove, crushed
6 about 600g chicken thigh fillets, halved crossways
1 teaspoon ground cumin
1 teaspoon ground sweet paprika
1/2 teaspoon saffron thread
150 g long-grain white rice
1 (400 g) can diced italian roma tomatoes
250 ml chicken stock
1 tablespoon tomato paste
200 g fire-roasted peeled whole bell peppers, coarsely chopped (Always Fresh brand)
1/4 cup coarsely chopped fresh flat leaf parsley

Steps:

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until onion softens. Add the chicken and cook, stirring occasionally, for 3-4 minutes or until brown all over. Add the cumin, paprika and saffron and cook, stirring, for 1 minute or until aromatic. Add the rice, tomatoes and chicken stock, and bring to the boil. Reduce heat to low and cook, covered, for 15 minutes or until chicken and rice are tender.
Add the tomato paste, peppers and parsley, and cook, stirring, for 2-3 minutes or until heated through. Remove from heat. Divide the arroz con pollo among serving bowls and serve immediately.

Nutrition Facts : Calories 351.8, Fat 7.8, SaturatedFat 1.7, Cholesterol 87.8, Sodium 224, Carbohydrate 43.1, Fiber 3.5, Sugar 6.7, Protein 26.7