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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 8 |
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My grandmother learned to make Arroz con pollo from a lady at our church when I was a kid. That receipt called for 2 whole chickens... I have never cooked it myself. This comes close, just be sure to use a tomato barbecue sauce, not a molasses one. Or you could use a can of crushed tomatoes with a thick barbecue sauce and cook the sauce down before adding the rice. You could certainly use any meat you have on hand. Ingredients:
2 whole boneless skinless chicken breasts, parboiled 10 min and cut into quarters |
1 tablespoon butter |
1 large onion, cut into strips |
1 medium green pepper, cut into strips |
1 medium red bell peppers or 1 medium yellow bell pepper, cut into strips |
1 cup barbecue sauce, to taste (i use dinosaur barbecue out of ny, (or more) |
4 cups cooked rice |
Directions:
1. Melt butter in pan and brown veggies.
2. When they are slightly golden put them in a bowl and brown chicken on both sides.
3. When chicken is browned add veggies, rice and sauce.
4. Stir and simmer for 5 minutes.
5. Add more sauce if it is too dry.
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