Arroz Con Pollo

Arroz Con Pollo (Stewed Chicken And Rice)

Yield: 6 Servings

1 lb Skinless, boneless chicken breasts, cut into 1" strips
1 md Onion, quartered
2 Green peppers, chopped
1 Jalapeno pepper, seeded and chopped
3 Cloves garlic, minced
2 Tbsp Chopped fresh coriander
2 cup Chicken stock
1 cup Crushed and drained canned
Italian plum tomatoes
1 tsp Ground cumin
1 tsp Chili powder
3/4 cup Long-grain brown rice
1 ds Cayenne pepper
1 cup Green peas (fresh or frozen)
1 Tbsp Sliced pimentos
1 Tbsp Rinsed and drained capers

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.
Makes 6 servings.

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