From Where the Heart Is
Luke's pollo con arroz
- 4 chicken breast fillets, halved
- spice rub: 1/4 tsp paprika, 1/4 tsp black pepper, 1/4 tsp salt
- 1 green pepper, seeded and diced
- 1 large onion, peeled and chopped
- 2 cloves of garlic, crushed
- 250g rice
- 1 tsp bouillion mixed with 400ml hot water
- half a glass of white wine
- 1 tin of chopped tomatoes in juice (400g)
- a few strands of saffron
- 1/4 tsp paprika, 1/4 tsp black pepper
- a little olive oil
Serves 4
Rub the spices over the chicken.
Heat the oil in a large pan pan, stir-fry the chicken fillets until sealed; remove chicken.
Add onion, garlic and green pepper and stirfry for about 2 minutes.
Add the rice and stirfry for about 2 minutes until the rice is opaque.
.Add the stock, remaining spices, chicken and tomatoes. Bring to the boil.
Simmer for 20-30 minutes until the chicken is tender and the rice has absorbed the liquid.
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