Arroz Con Pollo
|Olive oil||1⁄4 Cup (4 tbs)|
|Frying chicken||5 Pound, cut into pieces|
|Uncooked long grain rice||4 Cup (64 tbs)|
|Garlic||2 Teaspoon, minced|
|Onion||1 Large, finely chopped|
|Green bell pepper||1 Large, finely chopped|
|Mexican saffron||1⁄4 Teaspoon, crumbled|
|Chicken stock||6 Cup (96 tbs)|
|Ripe red tomatoes||6 Large, peeled and chopped|
|Cooked frozen sweet peas||10 Ounce|
1 Pour the oil into a large heavy frying pan and heat to medium-high temperature. Add the chicken pieces and sprinkle with salt. You may need to fry part at a time. Add more oil if needed. Brown each piece and transfer to a large earthenware baking dish.
2 In the same oil, brown the chorizo links and remove to the baking dish, spacing the sausages among the chicken pieces. Add half of the rice, making an even layer.
3 In the same fat, saute the garlic, onion and bell pepper, stirring to cook evenly. When the vegetables are limp, distribute them evenly over the top of the chicken, sausage and rice, then spoon remaining rice over the top.
4 Add the saffron to the chicken stock and mix well. Pour over the rice. Add the chopped tomatoes. Cover tightly and bake at 350°F. for 1 1/2 hours without peeking.
5 Check to be sure rice is fluffy and the chicken pieces well done. If not, bake a little longer. About 30 minutes before serving, transfer to a serving dish if the baking dish is not suitable for serving. Garnish top with lemon slice.