Arroz con Pollo (chicken w/ rice)

Ingredients

• 1 2 1/2-to 3-pound broiler-fryer chicken, cut up
• 2 tablespoons cooking oil
• 1 1/2 cups long-grain rice
• 1 cup chopped onion
• 2 cloves garlic, minced
• 3 cups water
• 1 8-ounce can tomatoes, cut up
• 1 tablespoon instant chicken bouillon granules
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon saffron, crushed
• 1 cup frozen peas
• 1 2-ounce can sliced pimiento, drained and chopped

Directions

Sprinkle chicken lightly with salt. In 12-inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from pan. In drippings remaining in pan, cook rice, onion, and garlic till rice is golden. Add water, undrained tomatoes, bouillon granules, salt, pepper, and saffron.

Bring to boiling; stir well. Arrange chicken atop rice mixture. Cover and simmer 30 to 35 minutes or till chicken is tender. Add peas and chopped pimiento; cover and cook 5 minutes more.

Submitted 6/13/05.
Source: B. H. & G. Mexican Cookbook
Submitted By: Linda Wilson
lwilson@mail.heritage.com
Arroz con Pollo (chicken w/ rice)