Chicken with rice (arroz con pollo)
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Olive oil |
| 2 | Fryers, cut in serving pcs. | |
| 2 | teaspoons | Salt |
| 6 | Chorizo links | |
| 4 | cups | Uncooked rice |
| 2 | teaspoons | Garlic, minced |
| 1 | large | Onion, chopped fine |
| 1 | large | Bell pepper, chopped fine |
| ¼ | teaspoon | Mexican saffron, crumbled |
| 6 | cups | Chicken stock (or more) |
| 6 | larges | Ripe tomatoes,peel,chop |
| 1 | pack | Frozen green peas |
| 4 | ounces | Pimento strips (sm. jar) |
Directions
Pour oil into a large heavy fying pan and heat to med-high temp. Add the chicken pcs. and sprinkle with salt. You may need to fry part at a time. Add more oil if needed. Brown each pc. and transfer to lge.
baking dish.
In same oil, brown chorizo links-remove to baking dish, spacing between chicken pcs. Add half the rice in even layer. In same fat, saute garlic, onion and bell pepper, stirring to cook evenly. When vegs. are limp, distribute evenly over top of the chicken, sausage and rice, then spoon remaining rice over the top. Add saffron to chicken stock and mix well. Pour over rice. Add the chopped tomatoes. Cover tightly and bake at 350 F. for 1½ hrs. DON'T PEEK!!!
Meantime, slightly cook green peas with a pinch of baking soda and keep warm in the pan. Check to be sure rice is fluffy and chicken pieces well done. If not, bake a little longer. For service transfer to another dish, if desired, and garnish with drained green peas and pimento strips.