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Recipe Name: Arroz Con Pollo - Ladies' Home Journal Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

2 Pound(s) Chicken breast halves
Without skin, 4 halves
1/2 Teaspoon(s) Fresh ground pepper
1/2 Teaspoon(s) Paprika, divided
2 Teaspoon(s) Olive oil
1 Green pepper, chopped
3/4 Cup(s) Chopped onions
1 1/2 Teaspoon(s) Garlic, minced
1 Cup(s) Long-grain rice
14 1/2 Ounce(s) Chicken broth, defatted-1 cn
1/3 Cup(s) Dry white wine
1/8 Teaspoon(s) Saffron, optional
16 Ounce(s) Stewed tomatoes, or 14.5
Ounce(s) Can`
1 Tablespoon(s) Chopped parsley, fresh
Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt, pepper,
and paprika; rub over chicken. Heat oil over high heat. Add chicken;
cook until golden on all sides, 10 minutes. Remove chicken. Add green
pepper, onions, and garlic to skillet. Cook, stirring until vegetables
are tender. Add rice; cook, stirring until rice is opaque, 1 to 2
minutes. Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon
each paprika nd pepper, and the saffron powder. Bring to boil over
high heat. Reduce heat to low; cover and simmer,15 minutes. Stir in
chicken and stewed tomatoes with their liquid; return to boil,
breaking up tomatoes with spoon. Cover and simmer 20 minutes more,
stirring once, until chicken and riceare tender and liquid is
absorbed. Stir in parsley. Spoon onto warm platter. Recipe By :
Ladies' Home Journal - Jan. 1995 From Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 515
Calories From Fat: 97
Total Fat: 10.8g
Cholesterol: 192.8mg
Sodium: 496mg
Potassium: 978.6mg
Carbohydrates: 24.1g
Fiber: 2.7g
Sugar: 6.5g
Protein: 73.3g

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