Arroz Con Pollo with Peas
|Broiler fryer||3 Pound, cut up (1 Whole)|
|Lemon||1⁄2 , juiced|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Onion||1 Medium, chopped|
|Garlic||2 Clove (10 gm), minced|
|Boiling water||2 Cup (32 tbs) (Adjust Quantity As Needed)|
|Uncooked rice||1 1⁄2 Cup (24 tbs)|
|Sliced pimiento||1 Cup (16 tbs)|
|Green olives||6 , cut into half|
|Frozen peas||10 Ounce (1 Package)|
Sprinkle chicken with salt, pepper, and lemon juice; refrigerate for at least 4 hours or overnight.
Pat chicken dry with cloth or paper towel and brown, turning often, for 10 minutes in hot oil in a 10 or 11-inch frying pan.
Add onion, garlic, paprika, bay leaf, cloves, and oregano.
Pour over just enough boiling water to cover chicken.
Cover and simmer slowly for 30 minutes.
Stir in rice and simmer, covered, an additional 10 minutes.
Add pimientos, olives, and peas; cover and simmer 15 minutes more, or until all liquid is absorbed.
Total cooking time is 1 hour and 10 minutes