Recipe: Chicken With Rice – Arroz con Pollo
Summary: This Chicken and Rice Combination uses Saffron, Onion, Garlic and Tomatoes
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
Instructions
- Sprinkle chicken lightly with salt.
- In 12-inch skillet brown chicken in hot oit 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 tiil chicken is tender.
- Add peas and chopped pimiento; cover and cook 5 minutes more.
Quick notes
Makes 4 to 6 servings.
Preparation time: 15 minute(s)
Cooking time: 1 hour(s)
Number of servings (yield): 4
Culinary tradition: Mexican
