Low-Fat One-Pan Arroz Con Pollo

Recipe Ingredients

1		Tomatoes
1 tablespoon	15ml	Oil - olive
1		Onions - chopped
1/2		Bell peppers - chopped
2		Garlic cloves - crushed
1 teaspoon	5ml	Juice - lemon
1 teaspoon	5ml	Parsley
1 teaspoon	5ml	Salt
3 1/2 cups	829ml	Stock - chicken
3		Saffron
1 1/2 cups	240g / 8.5oz	Rice - uncooked
2		Chicken breasts - boneless

Recipe Instructions

Heat oil to moderately high. Add onion, bell pepper, and garlic to pan; cook, stirring, until onion turns gold. Chop and stir in undrained tomatoes. Add lemon juice, parsley, and salt, and stock. Bring to boil; add saffron and simmer 5 minutes.

Add rice and simmer. Skin and bone chicken breasts; remove all visible fat and thinly slice meat against the grain. 5 minutes before rice is done, add chicken and stir well.

When done, uncover and garnish with peas, pimiento and parsley sprigs.

Modified by Sylvia Steiger

Source:
the California Culinary Academy

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