Arroz Con Pollo
|Olive oil/Vegetable oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), minced|
|Canned condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Canned tomatoes||8 Ounce, undrained, cut up (1 Can)|
|Regular long grain rice||3⁄4 Cup (12 tbs), uncooked|
|Ground turmeric||1⁄8 Teaspoon|
|Chicken thighs||2 Pound, skinned|
|Frozen peas||1 Cup (16 tbs)|
1. In 12- by 8-inch microwave-safe baking dish, combine oil and garlic. Cover with vented plastic wrap; microwave on high 1 minute.
2. Stir in broth and tomatoes with their liquid. Cover; microwave on high 5 minutes or until boiling.
3. Stir in rice and turmeric. Arrange chicken thighs over rice, with thicker portions toward edges of dish. Cover; microwave on high 8 minutes.
4. Remove chicken. Stir peas into rice; rearrange chicken over rice. Cover; microwave on high 15 minutes or until rice is nearly done, rotating dish once during cooking. Let stand, covered, 10 minutes or until rice is tender and chicken is no longer pink in center.