Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 30

Arroz Con Pollo

Prep time: 20 minutes • Cook time: 45 minutes

Ingredients:

1 whole fryer chicken (cut into pieces, breast cut in half)

1 tsp. paprika

Salt and pepper

1½ Tbsp. olive oil (divided)

1 onion (large to small dice as preferred)

2 cups red and green bell peppers (medium dice; 1 cup each color)

1 jalapeño pepper (medium to small dice as preferred)

2 garlic cloves (minced)

2 cups basmati rice or jasmine rice

3¼ cup low sodium chicken broth

1 tomato (large to medium dice as preferred)

½ tsp. turmeric

Salt and pepper to taste

¾ cup frozen peas

¼ cup flat leaf parsley (sliced)

1 lime (sliced in wedges)

Directions:

Prepare ingredients as directed. Season the chicken pieces with the salt, pepper, and paprika. In a large pan heat 1 Tbsp. of olive oil, then add the chicken and sauté until golden brown on both sides. When the chicken is done, remove it from the pan and set it aside. Drain any grease from the pan. Add the remaining olive oil with the onions, peppers, and garlic. Sauté for 1-2 minutes. Add the rice to the mixture and sauté for 1-2 minutes more. Add the chicken broth, tomato, turmeric, salt and pepper. Bring to a boil, then cover the pan and turn heat to low. Simmer for 15 minutes. Take the lid off of the pan and add the peas on top of the rice, then add the chicken. Place the lid back on the pan for 10-15 minutes until the rice and chicken are fully cooked. After the dish is fully cooked, remove the chicken from the pan. Fluff the rice and add the parsley. Place a mound of rice on individual plates and serve with one or two pieces of chicken with the salsa, avocado cream, and lime wedges.