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Arroz con Pollo




Source of Recipe


Internet


List of Ingredients




1-2 1/2-3 pound broiler-fryer chicken, cup up
2 tablespoons cooking oil
1 1/2 cups long grain rice
1 cup chopped onion
2 cloves garlic, minced
3 cups water
1 7 1/2 ounce can tomatoes, cut up
1 tablespoon instant chicken bouillon granules (can add more)
1 teaspoon salt
1/4 teaspoon salt (can omit)
1/4 teaspoon pepper
1 cup frozen peas
1 2-ounce can sliced pimiento, drained and chopped

Recipe



1. Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from skillet.

2. In the remaining pan drippings cook and stir rice, onion, and garlic till rice is golden. Add water, untrained tomatoes, bouillon granules, salt, saffron, and pepper. Bring to boiling; stir well.

3. Arrange chicken atop rice mixture. Cover and simmer 30 to 35 minutes or till chicken is tender. Stir in peas and pimento; cover and cook 5 minutes more.