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Spanish: Arroz Con Pollo

Source of Recipe

James T. Ehler


List of Ingredients

1/4 Cup Olive oil
1 Each Chicken, Whole -- cut up

1 Each Green Pepper -- chopped
1 Large Onion -- chopped
3 Cloves Garlic -- minced

1 Whole Bay Leaf
Salt And Pepper -- to taste
5 Threads Saffron
2 1/4 Cups Chicken broth
2 Whole Tomatoes -- chopped

1 Cup Rice

1 Can Peas -- garnish
Pimientos -- garnish



Recipe

Heat oil and brown chicken on both sides.

Add green pepper, onion and garlic, and cook for about 5 minutes.

Add tomato, saffron dissolved in chicken broth, bay leaf, salt and pepper to taste.
Cover and cook for 20 minutes.

Add rice, stir well, cover again and simmer for 20 - 30 minutes longer, or until all liquid has been absorbed and chicken is tender.

Garnish with peas and pimientos.

NOTES : Really of Spanish origin, Arroz con Pollo (Rice with Chicken) is a speciality in many Latin American and Caribbean countries, including Cuba.


Per serving: 597 Calories (kcal); 37g Total Fat; (56% calories from fat); 30g Protein; 35g Carbohydrate; 94mg Cholesterol; 391mg Sodium

YIELD: 6 Servings