Title: Arroz con pollo - ladies' home journal
 Categories: Chicken, Low-fat/low, Mexican, Rice
      Yield: 4 Servings
 
      2 lb Chicken breast halves
           Without skin -- 4 halves
           Salt
    1/2 ts Fresh ground pepper --
           Divided
    1/2 ts Paprika -- divided
      2 ts Olive oil
      1 lg Green pepper -- chopped
    3/4 c  Chopped onions
  1 1/2 ts Garlic -- minced
      1 c  Long-grain rice
 14 1/2 oz Chicken broth, defatted-1 cn
    1/3 c  Dry white wine
    1/8 ts Saffron -- optional
     16 oz Stewed tomatoes -- or 14.5
        oz Can`
      1 tb Chopped parsley -- fresh
 
  1. Cut each breast in 2 pieces.  Combine 1/4 teaspoon each salt,
  pepper, and paprika; rub over chicken.
  
  2. Heat oil over high heat.  Add chicken; cook until golden on all
  sides,
       10    minutes. Remove chicken.
  
  3. Add green pepper, onions, and garlic to skillet. Cook, stirring
  until vegetables are tender.  Add rice; cook, stirring until rice is
  opaque, 1 to
        2    minutes.
  
  4. Stir in broth, white wine, 1/2 teaspoon salt, 1/4 teaspoon each
  paprika nd pepper, and the saffron powder. Bring to boil over high
  heat. Reduce heat to low; cover and simmer,15 minutes.
  
  5. Stir in chicken and stewed tomatoes with their liquid; return to
  boil, breaking up tomatoes with spoon. Cover and simmer 20 minutes
  more, stirring once, until chicken and riceare tender and liquid is
  absorbed. Stir in parsley.  Spoon onto warm platter.