Arroz Con Pollo
|Vegetable oil||1 Tablespoon|
|Chicken||3 1⁄2 Pound, cut into 8 pieces and skin removed from all but wings (1 Bird)|
|Onion||1 Medium, finely chopped|
|Red pepper||1 , chopped|
|Garlic||1 Clove (5 gm), finely chopped|
|Ground red cayenne pepper||1⁄8 Teaspoon|
|Regular long grain rice||1 Cup (16 tbs)|
|Canned chicken broth/1 3/4 cups old-fashioned chicken broth||14 1⁄2 Ounce (1 Can)|
|Water||1⁄4 Cup (4 tbs)|
|Lemon peel strip||1 (3 Inch By 12 Inch)|
|Dried oregano||1⁄4 Teaspoon|
|Frozen peas||1 Cup (16 tbs)|
|Chopped pimiento stuffed olives||1⁄4 Cup (4 tbs) (Salad Olives)|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
1. In 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side. With slotted spoon, transfer chicken pieces to bowl as they are browned.
2. Reduce heat to medium. Add onion and red pepper to Dutch oven and cook until tender, about 5 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add rice; cook, stirring, 1 minute. Stir in broth, water, lemon peel, oregano, salt, and chicken; heat to boiling. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes longer.
3. Stir in peas; cover and heat through. Remove from heat and let stand 5 minutes.
4. Transfer chicken to serving bowl. Sprinkle with olives and cilantro; serve with lemon wedges.