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Mexican-Style Chicken and RIce

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Ingredients

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  • 4 skinless (boneless chicken breast halves)
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 3 tablespoons vegetable oil
  • 1 green bell pepper (chopped)
  • 3/4 cup chopped onion
  • 1 1/2 teaspoons minced garlic
  • 1 cup long-grain white rice
  • 1 can chicken broth (14.5 ounce)
  • 1/2 cup white wine
  • 1/8 teaspoon saffron
  • 1 can stewed tomatoes (14.5 ounce)

Instructions

  1. Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
  2. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
  3. Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
  4. Return chicken to the skillet, and cook to reheat.
  5. Serve with a few warm tortillas and curry sauce.

Notes

Curry Mustard Sauce 2 tbsp Light Mayonnaise 1 tsp Yellow Mustard 1/2 tsp Curry Powder 2 tbsp water Stir vigorously until water is well mixed into the mayo-mustard-curry mix. Add more or less water, depending on how “runny” you want the sauce to be. Curry is to taste!

Find it online: https://www.noordinaryhomestead.com/mexican-style-chicken-and-rice-arroz-con-pollo/