ARROZ CON POLLO

2 lb chicken breast halves without skin, 4 halves
salt
1/2 tsp fresh ground pepper, divided
1/2 tsp paprika divided
2 tsp olive oil
1 large green pepper chopped
3/4 cup chopped onions
1 1/2 tsp garlic minced
1 cup long-grain rice
1 (14 1/2 oz) can chicken broth defatted
1/3 cup dry white wine
1/8 tsp saffron optional
1 (14.5 to16 oz) can stewed tomatoes
1 tbsp chopped parsley fresh

Cut each breast in 2 pieces. Combine 1/4 teaspoon each salt, pepper, and paprika; rub over chicken.

Heat oil over high heat. Add chicken; cook until golden on all sides 10 minutes. Remove chicken.

Add green pepper, onions, and garlic to skillet. Cook stirring until vegetables are tender.

Add rice; cook stirring until rice is opaque 1 to 2 minutes.

Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon each paprika and pepper, and the saffron powder. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 minutes.

Stir in chicken and stewed tomatoes with their liquid; return to boil breaking up tomatoes with spoon. Cover and simmer 20 minutes more stirring once until chicken and rice are tender and liquid is absorbed.

Stir in parsley. Spoon onto warm platter.

Servings: 4
Source: Ladies' Home Journal, Jan. 1995