.MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Arroz Con Pollo A La Mexicana
Categories: Poultry, Rice, Vegetables, Wine, Herbs
Yield: 6 Servings

1 lb Skinned, boned chicken; thin
- sliced
1 tb Ground New Mexico, pasilla,
- or ancho chile
1 ts Kosher salt
2 tb Oil
1 c Chopped onion
1 c Thin sliced carrot
2 cl Garlic; minced
1/2 c Dry white wine
1/2 c Caldo or chicken broth
1/2 c Roasted tomato salsa
1/4 c Green olives; cut up
1 c Peas; thawed
2 tb Butter
2 tb Snipped fresh cilantro
3 c Hot cooked rice

In a medium bowl combine chicken, ground chile pepper, and
salt; toss well to coat chicken. In an extra-large skillet
heat 1 tablespoon of the oil over medium-high heat. Add
chicken. Cook and stir for 3 to 4 minutes or until chicken
is no longer pink. Remove chicken from skillet; set aside.

In the same skillet heat the remaining 1 tablespoon oil.
Add onion and carrots. Cook about 4 minutes or until onion
and carrots begin to soften, stirring occasionally. Push
onion mixture to one side of the skillet; add garlic and
cook for 20 seconds, stirring garlic constantly. Stir
together onion mixture and garlic.

Remove skillet from heat. Add wine to skillet, stirring to
scrape up any crusty brown bits. Stir in Caldo or broth,
salsa, and olives. Return to heat. Bring to boiling;
reduce heat. Simmer, uncovered, about 5 minutes or until
liquid is reduced by about half. Stir in cooked chicken,
peas, and butter. Simmer for 2 minutes more, stirring
several times. Remove from heat; if desired, stir in
cilantro. Serve with rice.

Better Homes & Gardens | August 2015

MM Format by Dave Drum - 17 August 2015

Uncle Dirty Dave's Archives

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