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Arroz Con Pollo With Beer
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- #9967
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
8 boneless skinless chicken breast halves
1 1/4 cup long-grain rice
12 ounces beer
2 cloves garlic, minced
1/4 teaspoon black pepper
3 tablespoons olive oil
14 1/2 ounces chicken broth, canned
1 tablespoon cumin
1/4 teaspoon ground saffron
20 ounces frozen peas
4 ounces pimiento
directions
Rinse chicken; pat dry. In a 12 inch skillet cook chicken uncovered in hot oil over medium heat for 10 to 15 minutes or till brown, turning to brown evenly. Remove chicken.
Add uncooked rice to skillet. Cook and stir over medium heat till rice is light brown. Stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper.
Place chicken on top of the rice mixture. Season lightly with salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or till rice and chicken are tender. Remove the chicken and keep warm. Stir the peas and pimientos into the rice mixture; heat through. Transfer the rice mixture to a serving bowl. Arrange the chicken pieces on top of the rice.
added by
jenifersrecipes
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 6, 2009
I tried this recipe and it came out very good! It was quite easy and didnt take long! Very Good!