Arroz Con Crunchy Pollo
Arroz Con Crunchy Pollo
If you like spicy, then this recipe will definitely satisfy that craving with South-of-the-Border flair to spare! Featuring two kinds of peppers, onion, garlic and Tyson® Crispy Chicken Strips, served over a bed of rice and garnished with olives and cilantro....this is one you are sure to add to your recipe favorites!
Servings
4
servings
Ingredients
- 1 pound tyson crispy chicken strips
- ½ teaspoon ancho chili powder, optional
- 2 tablespoon canola oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 2 cubanelle peppers, chopped
- 3 cloves garlic, finely minced
- kosher salt, to taste
- 1½ cup rice, uncooked
- 14½ ounce low sodium chicken broth
- ¾ cup water
- ½ cup pimento-stuffed olives, sliced
- ½ cup cilantro, chopped
Directions
- Prepare Crispy Strips according to package directions. Sprinkle with chili powder prior to cooking if desired.
- While chicken is cooking, heat oil in a large sauce pan over medium-high heat. Add onion, peppers, garlic and salt. Cook, stirring occasionally, until lightly browned, about 4 minutes. Add uncooked rice and stir until toasted, about 2 minutes. Add the broth and water and bring to a boil. Cover, reduce the heat to low, and simmer just until the rice is tender, about 20 minutes.
- Stir the olives and cilantro into the rice and divide among plates. Cut the chicken into slices and serve on top of rice.