Arroz Con Pollo (Chicken And Rice)

Recipe Ingredients

1 lb	454g / 16oz	Skinless - boneless chicken, cut into 1" strips
1		Onion - quartered (medium)
2		Green peppers - chopped
1		Jalapeno pepper - seeded and
3		Garlic - minced
2 tablespoons	30ml	Chopped fresh coriander
2 cups	474ml	Chicken stock
1 cup	62g / 2.2oz	Crushed and drained canned Italian plum tomatoes
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Chili powder
3/4 cup	120g / 4.2oz	Long-grain brown rice
1 teaspoon	5ml	Cayenne pepper
1 cup	237ml	Green peas - (fresh or frozen)
1 tablespoon	15ml	Sliced pimentos
1 tablespoon	15ml	Rinsed and drained capers

Recipe Instructions

Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil. Cover and simmer about 30 minutes, until rice has adsorbed liquid.

Add peas, remove from heat and let steam. Arrange chicken and sauce over rice, garnish with pimentos and capers.

Source:
Mario Batali

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