Arroz Con Pollo
|Pimiento stuffed green olives||1⁄2 Cup (8 tbs), sliced|
|Pimientos||4 Ounce, sliced (Drained)|
|Broiler fryer||3 Pound, cut into 8 pieces|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped onion||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Crushed red pepper||1⁄2 Teaspoon|
|Converted white rice||2 Cup (32 tbs)|
|Saffron threads||1⁄4 Teaspoon|
|Tomatoes||12 Ounce (Undrained)|
|Canned green chili pepper||1 , chopped|
|Condensed chicken broth||10 1⁄2 Ounce|
Wipe chicken pieces with damp paper towels.
In heavy, 6-quart Dutch oven, heat olive oil.
Brown chicken, a few pieces at a time, until golden- brown all over.
Remove chicken as it browns.
Preheat oven to 325F.
Add chopped onion, garlic, and red pepper to Dutch oven; saute, stirring, over medium heat until golden—about 3 minutes.
Add salt, pepper, rice, and saffron to Dutch oven; cook, stirring, until rice is lightly browned— 10 minutes-.
Add tomatoes, chile pepper, and chicken broth to rice mixture.
Add chicken pieces.
Bring just to boiling.
Bake, covered, 1 hour.
Add 1/2 cup water.
Sprinkle peas, olives and pimiento strips over top; do not stir.
Bake, covered, 20 minutes longer, or until chicken is tender and peas are cooked.
Serve hot right from Dutch oven.
Makes 6 servings.