Arroz Con Pollo
1 1/2 lbs. chicken breasts, cut into bite size pieces
1/2 tsp. salt, divided
1/2 tsp. paprika, divided
1/4 tsp. pepper
3 tbsp. vegetable oil
1 bell pepper, chopped
3/4 cup onion, chopped
4 cloves garlic, minced
1 cup white rice (jasmine, long-grain)
1 can (14.5 oz.) chicken broth
1/2 cup white wine
1/8 tsp. saffron (optional)
1 can (14.5 oz.) diced tomatoes
1 tbsp. chopped fresh parsley
1 tbsp. chopped fresh cilantro
Sprinkle chicken with 1/4 tsp. each of salt, pepper, and paprika. Heat oil in a large skillet over medium heat. Add chicken and cook until golden. Remove chicken and set aside. Add green pepper, onions, and garlic to skillet. Cook for 5 minutes. Add rice and stir until rice is opaque, about 2 minutes. Stir in broth, white wine, saffron (if using), and tomatoes. Stir in remaining salt and paprika. Return to a boil. Cover and simmer for 20 minutes. Return chicken to skillet and fold in parsley and cilantro.
Free of the Following Allegens: Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nut, and Wheat