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Ingredients
- 3 pounds chicken breasts (boneless and skinless)
- 2 limes or sour orange
- 1 large onion
- 1/2 green pepper
- 3 garlic cloves finely chopped
- 1/3 cup olive oil
- 2 cup rice Valencia type
- 6 cups water
- 2 cups chicken broth or 5 cups water and 1 cup chicken broth
- 1 can tomatoes puree
- 1 tablespoon salt
- 1/2 tablespoon saffron pepper or annatto, for coloring
Ingredients
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Instructions
- Rinse the breasts and cut them small enough for not needing a knife to eat them.
- Season the breasts with the garlic and the lime or sour orange, and place it in the fridge up to cooking time.
- Heat the oil at high and stir-fry the onion, the pepper and the chicken (previously drained from the lime), until the chicken gets brown.
- Add the water, the chicken broth and the tomato puree. Stir until everything is uniform. Add the rice (without rinsing it) and the saffron, stirring everything again.
- Cover the pressure cooker with its cover. Once it starts to whistle, turn off the heat and let it sit for 5 more minutes.
- If you don’t have a pressure cooker, go over the same steps and, once the rice boils reduce the heat, cover it and let it cook until the rice is soft.
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Comments 2
Hola Pepin, Espero que todo esté bien con el favor de Dios. This is Ruben Jimenez, I’m friend with your sister Carmen Alfonso. Ella y Marie se pasaron el fin de semana con nosotros here in Clermont. Please if you visit Orlando Florida you are most welcome to come to my house for dinner. I will make arroz con pollo. I put a little extra on it (vino seco, oja de laurel, black pepper y un poquito de comino) aquí te mando my teléfono 9544781142. Gracias y saludos. Rubén the Cuban
Hola Pepin, soy Isabelita Martinez de Coral Gables. Hice arroz con pollo siguiendo tu receta y quedó fantástico.
¡Gracias!