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Main dishes

Arroz con Pollo

4.1 (7)
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Arroz con Pollo recipe
photo by:kraft
I made this dish for my husband and myself, we both loved it very much. We had a sweet red wine to go with dinner and both loved it.. I will make it again.
posted by
kimmeyer3
on 2/28/2011
time
prep:
10 min
total:
45 min
servings
total:
8 servings.
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Kraft Foods First Taste

What You Need

8
slices  OSCAR MAYER Bacon
1/2
cup  KRAFT Zesty Italian Dressing
4
 bone-in chicken breast halves (3 lb.)
2
Tbsp.  dried oregano leaves
1
can  (14-1/2 oz.) diced tomatoes, drained
3/4
cup  sliced red onions
2
cloves  garlic
1
 jalapeño pepper, stemmed
1
cup  each frozen peas and halved cherry tomatoes
3/4
cup  quartered Spanish olives, divided
1/2
cup  chopped fresh cilantro, divided
4
cups  hot cooked yellow rice

Make It

COOK bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

HEAT dressing in same skillet on medium-high heat. Meanwhile, cut chicken breasts crosswise in half. Add to skillet; sprinkle with oregano. Cook 3 min. on each side or until browned on both sides. Meanwhile, blend canned tomatoes, onions, garlic and jalapeno pepper in blender until smooth.

MOVE chicken pieces to outside edge of skillet. Add tomato mixture; bring to boil. Crumble bacon coarsely over ingredients in skillet. Add peas, cherry tomatoes, 1/2 cup olives and 1/4 cup cilantro; mix well. Cover. Simmer on medium-low heat 15 min. or until chicken is done (165ºF). Serve over rice. Top with remaining olives and cilantro.

Kraft Kitchens Tips

Make it Easy
Keep a pair of kitchen shears on hand as part of your kitchen equipment. Use them to easily cut the chicken breasts in half.
Cooking Know-How
For a more concentrated sauce, remove the cooked chicken from skillet; cover to keep warm. Continue cooking the sauce until of desired consistency.
How to Make Yellow Rice
Place 1-1/2 cups rice in colander; run hot tap water over rice 1 min. Drain well. Bring rice, 3 cups water, 1 pkt. sazon seasoning with saffron, 1 Tbsp. butter and 1 tsp. salt to boil in medium saucepan, stirring constantly. Cover; simmer on low heat 20 min. or until rice is tender and liquid is absorbed. Fluff rice with fork before serving.
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