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Chicken & Rice

I've been looking for some smaller recipes for chicken breast, and came across this recipe at Food Network that I knew I could scale down. I wasn't sure about using tumeric and cumin instead of Sazon Completa, which was what they use to season arroz con pollo in Miami, but I went ahead and tried it with a few tweaks to tailor it to our tastes and needs.

I did not use a whole chicken, as three small boneless & skinless breasts work better for us. Because I didn't have as much chicken to flavor my rice I added an extra two tablespoons of butter and crumbled a chicken boullion cube into my low-sodium chicken broth. I also only used about a quarter cup of peas because my guy doesn't like them. Despite my tweaks the dish came out absolutely delicious. I loved it and my guy really loved it, so this one will go into the cookbook for future meals.

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