Cooking with food intolerances

Arroz con Pollo January 11, 2011

1 lb. chicken breast, diced

2 Tbs. olive oil

2 garlic cloves, minced

1/2 tsp. oregano

1/8 tsp. cayenne pepper

1/4 c. Vidalia onion, chopped

1 green pepper, diced

4 Tbs. tomato paste

1/2 c. white wine

2 c. chicken broth

1/4 tsp. chili powder

1 c. rice (I use jasmine)

1/4 c. black or green olives, sliced

Season chicken with sea salt and pepper. In large skillet, heat olive oil over medium heat. Add chicken, garlic, onions, and peppers and cook, turning, about 10 minutes. Add rice, tomatoes, wine, spices, olives, and chicken broth to skillet. Stir. Bring to a boil. Stir. Reduce heat, cover, and simmer for approximately 25 minutes (until rice is cooked).


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