Arroz Con Pollo

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  32 oz or 907g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Paprika

  Spices

  ½ tsp or 1g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Onions

  Raw

  ¾ cup, chopped or 120g

• Garlic

  Raw

  1 ½ tsp or 4g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  2 cup or 480g

• Parsley

  Raw

  1 tbsp or 4g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

Directions

1. Pat the chicken dry, then cut into 1-inch pieces. Season with 1/4 teaspoon each of the salt, pepper, and paprika.
2. Heat the olive oil in a large deep skillet over medium heat. Add the chicken and cook, stirring occasionally, until lightly golden and nearly cooked through, 5 to 7 minutes. Transfer to a plate.
3. Add the bell pepper, onion, and garlic to the skillet and cook until softened, about 5 minutes. Stir in the rice and cook, stirring, until the grains look slightly translucent, 1 to 2 minutes. Add the broth, wine, and tomatoes with their juices; stir in the remaining 1/4 teaspoon each salt, pepper, and paprika. Bring to a boil, then cover and reduce heat to maintain a gentle simmer. Cook until the rice is tender and most liquid is absorbed, about 20 minutes.
4. Return the chicken and any juices to the skillet, gently stir, and cook uncovered until the chicken is heated through and the mixture is saucy, 3 to 5 minutes. Remove from heat and stir in the parsley before serving.