ARROZ CON POLLO

Arroz Con Pollo image

Creamy, delicious recipe from my family. This is not a quick and easy variety like some of the others on food.com, but it's certainly not difficult! This involves making two sauces and mixing them, then adding them to the chicken. This dish can be served with white rice, or you can serve it with your favorite Spanish rice. I would suggest using fresh tomatoes for this dish.

Provided by BThomson

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 22

Ingredients

2 tablespoons olive oil
1 white onion, chopped
1 cup cooked tomatoes
2 garlic cloves
oregano
cumin
1 sprig thyme
1 leaf sage
paprika
salt
1/2 green pepper, sliced into strips
1/2 red pepper, sliced into strips
2 cups tomatoes, chopped
1 cup sour cream
hot sauce or Tabasco sauce
1 1/2 lbs boneless skinless chicken breasts, cut to bitesize pieces
1/2 lb sliced mushrooms (optional)
1 cup sliced green onion
1 cup sherry wine
1/2 lemon, sliced
2 tablespoons butter
2 cups rice, cooked (use white rice or prepare your own Spanish rice)

Steps:

To prepare the Enchilada sauce:.
Cook onions and peppers in oil.
Add tomatoes and seasonings.
Simmer well.
adjust seasonings to suit your taste.
To prepare Pollo sauce:.
Mix ingredients and add to Enchilada sauce.
To prepare main dish:.
Saute chicken and mushrooms in butter. Do not fuly cook the chicken. This will be done when you reduce the wine.
Season to taste.
Add sherry and green onions.
Reduce.
Add the prepared Pollo sauce and lemon.
Heat thoroughly.
Serve with either white or Spanish rice.

Nutrition Facts : Calories 1067.5, Fat 29.3, SaturatedFat 12.4, Cholesterol 154.1, Sodium 323.4, Carbohydrate 99.5, Fiber 4.9, Sugar 10.8, Protein 46.4