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Arroz Con Pollo Recipe

Photo by: Taste of Home

Literally "rice with chicken", this Spanish and Mexican dish traditionally features chicken, rice, tomatoes, peppers and seasonings. Serve this economical skillet supper to your famished family for a tasty weeknight supper they're sure to love.—Taste of Home Cooking School

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4-6 Servings
Prep: 5 min. Cook: 55 min.

Ingredients

1 package (3 to 4 pounds) Tyson® Fresh Whole Chicken, cut up
1 tablespoon Crisco® Oil
1 can (14 ounces) Swanson® Chicken Broth
3 medium tomatoes, chopped
3/4 cup uncooked long grain rice
1/4 cup Kikkoman Soy Sauce
1 package (10 ounces) frozen peas, thawed
1 can (4 ounces) diced green chilies

Directions

In a Dutch oven or large skillet, brown chicken in hot oil over medium-high heat. Remove chicken from pan; set aside. Drain pan. Combine chicken broth, tomatoes, rice and soy sauce in same pan; bring to a boil. Arrange chicken pieces over mixture; cover and simmer 30 minutes. Stir in peas and chiles; bring to a boil. Cover and simmer 10 minutes longer or until chicken juices run clear. Yield: 4-6 servings.

Preparation Tips: To brown chicken properly, cook it quickly in a preheated hot skillet over medium-high heat. Proper browning will give the meat an appetizing color and a richer flavor. Though often associated with Asian cooking, soy sauce can be used to boost the flavor of non-Asian Dishes such as pot roast, minestrone or pasta sauce. A small amount of soy sauce will not add a soy sauce flavor. It will simply enhance the flavors of the dish and make the ingredients taste better. Try it in your favorite soups, sauces and marinades.

Arroz Con Pollo published in Taste of Home Cooking School Collection Spring 2003, p43

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Ingredients