Saturday, 11 July 2009

Arroz con Pollo


½ cup frozen chopped onions

Minced garlic

2 packs Sazon Goya con cilantro y achiote

1-2 tsps powdered chicken bouillon

1 8oz. can of tomato sauce

2/3 cup dry white wine

1-1.5 pounds boneless, skinless chicken breast (in strips)

1 cup of rice

1 2oz. jar of sliced red peppers in liquid

1 8.5 oz can of small early peas in water


In a ceramic pot, warm oil to a medium high heat.

Add , garlic, Sazon, bouillon, and tomato sauce. Sprinkle with salt and pepper to taste. Add white wine and leave to simmer for about 5 minutes.

Season chicken with Adobo and add to pot.

Add 1 cup of white rice and stir.

Add 3 cups of water, red peppers (with liquid), and peas (with liquid).

Season to taste with garlic powder, garlic salt, salt and pepper.

When the mixture comes to a summer, reduce to medium-low heat. Cover and let sit until desired consistency (about 45 minutes).

Source: Amparo Miranda

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