Arroz Con Pollo (Chicken with Rice)

A famous Latin recipe. Here is a simpler version

Prep Time/Total Time: 30 minutes

Yield: Serves 4

Ingredients

3 tablespoons olive oil

2 chicken breasts, cut into strips so the chicken will cook quicker

1/2 cup flour

salt and pepper

2 cups chicken stock

2 cups instant rice

2 garlic cloves, minced

1 medium onion, chopped

1 (14 ounce) cans diced tomatoes, drained

1/2 teaspoon oregano

1 teaspoon hot paprika

1 pinch saffron thread

salt and pepper

Directions

1. In a shallow bowl or plate, mix flour, salt, pepper and paprika. Dredge the chicken in the flour mix. In a large skillet, heat oil and brown chicken on both sides for about 5 minutes. Remove the chicken from the oil and keep warm.

2. In a mixing bowl combine stock, tomatoes, salt and pepper to taste, saffron and oregano.

3. Brown rice in the left over oil in the skillet. Add onion and garlic, and saute until the onions are clear. Place the chicken back in the skillet and add the stock mixture.

4. Bring to a boil and then let simmer for 10-15 minutes or until rice is fluffy and chicken is done.