Arroz Con Pollo (Chicken And Rice)

Yields:	6 servings
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	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	60 minutes

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Ingredients

1	pound	chicken breasts	skinless, boneless, cut into 1" strips
1	medium	onion	quartered
2	each	green bell peppers	chopped
1	each	jalapeno pepper	seeded and chopped
3	each	garlic cloves	minced
2	tablespoons	coriander	chopped fresh
2	cups	chicken broth
1	cup	tomatoes, canned	italian plum tomatoes, crushed, drained
1	teaspoon	cumin	ground
1	teaspoon	chili powder
3/4	cup	rice, brown	long-grain
1	dash	cayenne pepper
1	cup	green peas	(fresh or frozen)
1	tablespoon	pimentos	sliced
1	tablespoon	capers	rinsed and drained

Directions

Saute chicken strips in nonstick skillet until white, about 5 minutes. Set aside and keep warm. In large skillet, bring all other ingredients, except peas, pimentos and capers, to a boil.

Cover and simmer about 30 minutes, until rice has adsorbed liquid. Add peas, remove from heat and let steam. Arrange chicken and sauce over rice, garnish with pimentos and capers.

Makes 6 servings.