Saffron Arroz con Pollo
Ingredients
- 1 Tbp + 1 tsp olive oil
- 1 1/2 pounds whole chicken breast
- skinned and split
- 1 tsp paprika
- 1/4 tsp salt
- 1/4 tsp freshly ground black
- pepper
- 1 med green bell pepper, chopped
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 2 garlic cloves, minced
- 2 cups canned stewed tomatoes
- 1/2 cup low-sodium chicken broth
- 4 ounces uncooked regular long
- grain rice
- 1 tbsp rinsed drained capers
- 1/2 tsp dried oregano leaves
- 1/4 tsp saffron
- 1 bay leaf
- 1 cup thawed frozen peas
- 1 cup chopped roasted red bell
- pepperd
Directions
- 1. Preheat oven to 350 F. In large skillet, heat oil; add chicken.
- Sprinkle on both sides with paprika, salt and black pepper; cook over
- medium heat, 8-10 minutes, turning frequently, until browned.
- Transfer chicken to Dutch oven.
- 2. Add green bell pepper, celery, onion and garlic to skillet; cook
- over medium-high heat, stirring frequently, 4-5 minutes, until
- tender. Stir in tomatoes, broth and 2 tablespoons water; bring to a
- boil. Remove from heat; stir in rice, capers, oregano, saffron and
- bay leaf.
- 3. Spoon rice mixture over chicken in Dutch oven; cover and bake 25
- minutes. Uncover and stir in peas and roasted bell peppers. Cover
- and bake 15 minutes longer. Remove bay leaf before serving.
- Each serving provides: 1 Fat, 1 1/2 Vegetables, 3 Proteins, 1 1/2
- Breads, 3 Optional Calories.
- Per Serving: 333 Calories, 26 g protein, 6 g fat, 43 g carbohydrate,
- 635 mg sodium, 49 mg Cholesterol, 6 g Dietary fiber