***WELCOME HOME***
Arroz con Pollo
Home | Recipe Page | Recipe Page 2 | Recipe 3 | Recipe 4 | Recipes 5 | Recipe 6 | Recipe 7 | Recipe 8 | Recipe 9 | Contact Me | Blackened Sweet Aubergine

Arroz con Pollo

 

INGREDIENTS:

1 large fryer
1 cup salad oil
1 medium onion, chopped
2 cloves garlic, chopped
6-ounce can tomatoes (drained, but save juice)
1-1/2 quarts water
1 bay leaf
2 tablespoons salt
Pinch of saffron
1/2 medium-sized bell pepper, sliced
1-3/4 cups long grain rice
6-ounce can peas
1 small pimento, sliced

TO PREPARE:

Cut chicken into quarters and fry in salad oil. When chicken is well browned, add onion, garlic, and drained tomatoes. Use the liquid from the tomatoes to make up the 1-1/2 quarts water. Add the water, bay leaf, salt, saffron, and green pepper. Stir thoroughly and let cook slowly for 20 minutes.
Place chicken in a covered baking pan, add liquid and rice, and cook in 350-degree oven for about 20 minutes or until rice is tender. Heat peas and serve over rice. Garnish with pimento.

 

SERVES 4

If you have copyright on the recipe please email me.