Arroz Con Pollo - Rice With Chicken

Yes, another recipe for this Cuban dish. I don't know if this is Cuban version, but it's very good and pretty. I consider this a company dish. To peel the tomatoes, dip in very hot water; they should peel easily. I got it from the Prudent Diet Cookbook. If you are making it for more than 2 people, adjust measurements.

• Ready In: 50 mins
• Serves: 2

Ingredients

• 2  boneless skinless chicken breasts
• 1⁄4 teaspoon saffron
• 2  tablespoons warm water
• 1  tablespoon lemon juice
• 1  tablespoon olive oil
• 1  teaspoon salt
• 1⁄4 cup flour
• 1⁄4 cup olive oil
• 1  garlic clove, minced (or more to your liking)
• 1⁄2 cup  chopped green onion
• 1  tablespoon chopped pimiento
• 2  small tomatoes (peeled and chopped)
• 1⁄2 teaspoon oregano
• 2  tablespoons  chopped fresh parsley
• 1  cup  uncooked rice
• 1  pinch cumin
• 1  teaspoon paprika
• 2  cups chicken bouillon

Directions

1. Place chicken in bowl for marinating
2. Crush saffron and dissolve in warm water
3. Combine with lemon juice, 1 tablespoon oil and salt.
4. Distribute saffron marinade well over all pieces of chicken and let stand at least 1/2 hour.
5. Remove chicken saving any remaining marinade.
6. Dust chicken lightly with flour.
7. In a large skillet, heat the 1/4 cup oil and brown the chicken pieces.
8. Remove chicken and set aside.
9. To the skillet, add garlic, onions, pimiento, tomatoes, oregano, parsley and any remaining marinade.
10. Simmer, stirring occasionally until onion is soft and mixture has cooked down.
11. Add rice and cook stirring until rice is translucent
12. Sprinkle with cumin and paprika.
13. Heat chicken bouillon and pour ovr rice Bring to a boil.
14. Add chicken and bring to a boil again.
15. At this point I put everything in a casserole dish and bake in a 350 degree oven.
16. Just watch until moisture is absorbed by rice.