Light Arroz con Pollo
This classic Spanish chicken and rice dish has been modified to fit today's lifestyle of health-conscious eating without sacrificing on delicious taste.
1 (14.5-ounce) can diced tomatoes in juice
About 1 1/2 cups low-sodium chicken broth
1 (3 to 3 1/2 pound) chicken, cut up and skinned
1 teaspoon canola or vegetable oil
1 large onion, chopped
1 small green pepper (about 5 ounces), seeded and chopped
2 garlic cloves, minced
1 cup long-grain white rice
1 teaspoon dry oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper
1 dry bay leaf
1 (10-ounce) package frozen tiny peas, thawed
Salt to taste
1/4 cup thinly sliced green onions
- Drain liquid from tomatoes into a glass measure. Add enough of the broth to make 2 cups liquid. Set drained tomatoes and broth mixture aside.
- Rinse chicken and pat dry.
- Heat oil in a wide nonstick frying pan or 4 to 5-quart pan over medium-high heat. Add several pieces of chicken (do not crowd pan) and 2 tablespoons water; cook, turning as needed, until chicken is browned on all sides, about 10 minutes. Add more water, 1 tablespoon at a time, if pan appears dry. Repeat to brown remaining chicken, setting pieces aside as they are browned. Discard all but 1 teaspoon of the drippings.
- Add chopped onion, bell pepper, and garlic to pan; cook, stirring often, until onion is soft, about 5 minutes.
- Add tomatoes, broth mixture, rice, oregano, cumin, pepper and bay leaf to pan. Bring to a boil.
- Return chicken to pan. Reduce heat, cover, and simmer, adding more broth as needed to prevent sticking, until rice is tender to bite and meat near thighbone is no longer pink, about 45 minutes; cut to test.
- Add peas and stir until heated through. Season to taste with salt. Just before serving, garnish with green onions.
Makes 4 to 6 servings.