Arroz rojo con pollo
Photo by Babiche Martens
A rice dish cooked in tomatoes and chicken stock with peppers, chicken, cumin and coriander to tempt the tastebuds.
|1 Tbsp||Olive oil|
|1||Onion, finely sliced|
|4||Garlic cloves, crushed|
|1 tsp||Cumin seeds|
|1 tsp||Ground cumin|
|2||Red chillies, finely sliced|
|1 cup||Long grain rice|
|2||Chicken breasts, sliced|
|1 can||Crushed tomatoes|
|1 Tbsp||Tomato paste|
|¼ cup||White wine|
|1 cup||Chicken stock|
|1||Green capsicum, seeds removed and sliced|
|1 to taste||Salt & freshly ground pepper|
|1 to serve||Fresh coriander|
- Heat oil in a large pan. Saute the onion, garlic, cumin and chillies until they begin to brown.
- Add the rice and chicken, stirring to coat the rice with the other ingredients.
- Add the tomato paste, tomatoes, wine and stock. Stir to combine. Cover the pan and let simmer for 20 minutes without removing the lid.
- Lift the lid and stir through the green pepper. Season and serve with fresh coriander.