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Arroz Con Pollo With Peas

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Ingredients
  Chicken parts 2 Pound
  Salad oil 2 Tablespoon
  Canned chicken broth 13 1⁄2 Ounce (1 Can)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), minced
  Salt 1 Teaspoon
  Saffron/Turmeric 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Frozen peas 10 Ounce (1 Package)
  Uncooked regular rice 1 Cup (16 tbs)
  Sliced pimiento stuffed olives/Ripe olives 1⁄4 Cup (4 tbs)
Directions

1. In a skillet, brown chicken in oil; pour off fat. Add broth, tomatoes, onion, garlic, salt, saffron, pepper, and bay leaf.
2. Cover; cook over low heat 15 minutes. Add remaining ingredients.
3. Cover; cook 30 minutes more or until chicken and rice are tender; stir occasionally. Remove bay leaf.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Chicken
Interest: 
Everyday

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