ARROZ CON POLLO RECIPE

Arroz Con Pollo Recipe image

Try a twist on a traditional family favorite with our Arroz con Pollo Recipe. The flavor in this arroz con pollo recipe is hard to beat.

Provided by My Food and Family

Categories Chicken Breast

Time 40m

Yield 8 servings

Number Of Ingredients 12

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Ingredients

8 slices OSCAR MAYER Bacon
1/2 cup KRAFT Zesty Italian Dressing
4 bone-in chicken breasts (3 lb.)
2 Tbsp. dried oregano leaves
1 can (14-1/2 oz.) diced tomatoes, drained
3/4 cup sliced red onions
2 cloves garlic
1 jalapeño pepper, stemmed
1 cup each frozen peas and halved cherry tomatoes
3/4 cup quartered Spanish olives, divided
1/2 cup chopped fresh cilantro, divided
4 cups hot cooked Spanish-style yellow rice (see tip)

Steps:

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
Heat dressing in same skillet on medium-high heat. Meanwhile, cut chicken breasts crosswise in half. Add chicken to skillet; sprinkle with oregano. Cook 3 min. on each side or until breasts are evenly browned on both sides. Meanwhile, blend canned tomatoes, onions, garlic and jalapeño in blender until smooth.
Move chicken pieces to outside edge of skillet. Add tomato mixture; bring to boil. Crumble bacon coarsely over ingredients in skillet. Add peas, cherry tomatoes, 1/2 cup olives and 1/4 cup cilantro; mix well. Cover; simmer on medium-low heat 15 min. or until chicken is done (165ºF). Serve over rice. Top with remaining olives and cilantro.

Nutrition Facts : Calories 270, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1500 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 3 g, Protein 22 g