Arroz Con Pollo - Rice With Chicken

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 2 boneless skinless chicken breasts
• 1/4 teaspoon saffron
• 2 tablespoons warm water
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 cup flour
• 1/4 cup olive oil
• 1 garlic clove, minced (or more to your liking)
• 1/2 cup chopped green onion
• 1 tablespoon chopped pimiento
• 2 small tomatoes (peeled and chopped)
• 1/2 teaspoon oregano
• 2 tablespoons chopped fresh parsley
• 1 cup uncooked rice
• 1 pinch cumin
• 1 teaspoon paprika
• 2 cups chicken bouillon

Recipe

• 1 place chicken in bowl for marinating
• 2 crush saffron and dissolve in warm water
• 3 combine with lemon juice, 1 tablespoon oil and salt.
• 4 distribute saffron marinade well over all pieces of chicken and let stand at least 1/2 hour.
• 5 remove chicken saving any remaining marinade.
• 6 dust chicken lightly with flour.
• 7 in a large skillet, heat the 1/4 cup oil and brown the chicken pieces.
• 8 remove chicken and set aside.
• 9 to the skillet, add garlic, onions, pimiento, tomatoes, oregano, parsley and any remaining marinade.
• 10 simmer, stirring occasionally until onion is soft and mixture has cooked down.
• 11 add rice and cook stirring until rice is translucent
• 12 sprinkle with cumin and paprika.
• 13 heat chicken bouillon and pour ovr rice bring to a boil.
• 14 add chicken and bring to a boil again.
• 15 at this point i put everything in a casserole dish and bake in a 350 degree oven.
• 16 just watch until moisture is absorbed by rice.