Arroz Con Pollo Del Gringo


No description provided.

  • Prep Time: 00:00:00
  • Cook Time: 00:00:00
  • Total Time: 00:00:00


    boneless chicken breasts 
  • 1 1/2 
    medium or long-grain white rice 
  • 1/2 
    bell pepper 
  • 1/4 
    garlic clove, minced 
    pinch of oregano 
  • 1/2 
  • tsp 
    black pepper 
  • 1/4 
  • tbsp 
    olive oil 


Begin cooking the rice using the instructions on the packaging. Slice the chicken into strips and chop the onion and bell pepper. Cover bottom of a large skillet (a skillet that has a cover) with olive oil and heat on medium high heat. Sprinkle salt, pepper, and paprika over the chicken strips and put in the pan to brown. Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside. Pour off any extra grease (leave just a little) and add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion, bell pepper and garlic. Cook the mixture, stirring frequently, until the onions and peppers have softened. 4 servings

Serves 2