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Arroz con Pollo Recipe | |
Mexican Chicken | |
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Ingredients:
2 pounds chicken pieces 1 tblspn cooking oil 1 cup long grain rice 1/2 cup chopped onion 1 clove garlic, minced 1 - 7 1/2 oz can tomatoes, cut up 1/2 cup chopped green pepper 1 tblspn instant chicken bouillon granules 1/8 tspn saffron, crushed 1 cup frozen peas 1 - 2 oz jar sliced pimiento, drained and chopped
Directions:
Sprinkle chicken with salt. In a large skillet, brown chicken in hot oil for about 15 min., turning often. Remove chicken from pan. Add rice, onion, and garlic to drippings in pan: cook until rice is golden. Add undrained tomatoes, green pepper, bouillon, saffron, 2 cups water, and 1/8 teaspoon pepper. Bring to boiling. Stir mixture well. Place chicken on top of rice mixture. Cover and simmer 20 to 25 minutes or until chicken is tender. Sprinkle peas and chopped pimiento on top; cover and cook 5 minutes more. Serves 4. | |