Hot & Spicy Arroz Con Pollo
|Vegetable oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Canned whole tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned chicken broth||13 3⁄4 Ounce (1 Can)|
|Long grain rice||1 1⁄4 Cup (20 tbs)|
|Pimientos||4 Ounce (Drained)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs)|
|Frozen peas||10 Ounce (1 Package, Thawed)|
|Hot and spicy wings||12 Ounce (1 Package)|
|Water||1 Cup (16 tbs)|
In large deep skillet or Dutch oven over medium-high heat, heat oil.
Add onion; cook 3 to 5 minutes or until tender.
Stir in tomatoes with their liquid, broth, rice, salt and saffron; bring to a boil.
Reduce heat to low; cover and simmer 10 minutes.
Stir in pimientos, olives and peas; gently stir in chicken wings.
Cover and cook 10 to 15 minutes longer or until all liquid is absorbed, rice is tender and wings are heated through; add 1/4 to 1/2 cup water if mixture becomes too dry.