Arroz Con Pollo
|Chicken||3 Pound (1 Chicken)|
|Season all||1 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Green pepper||1 Medium|
|Instant chopped onion||1⁄2 Cup (8 tbs)|
|Tomatoes||2 Cup (32 tbs) (No. 303 Can)|
|Canned mushrooms||4 Ounce, sliced (1 Can)|
|Rice||2 Cup (32 tbs), washed and drained|
|Water||4 Cup (64 tbs)|
|Pimiento||1 Tablespoon, chopped|
|Instant minced garlic||1⁄8 Teaspoon|
|Chicken seasoned stock base||5 Teaspoon|
|Cayenne pepper/Red pepper||1⁄8 Teaspoon|
|Black pepper||1⁄4 Teaspoon, coarse grind|
|Crushed saffron||1⁄8 Teaspoon|
|Sherry/Water||1⁄2 Cup (8 tbs)|
|Green peas||1 Can (10 oz)|
|Parsley flakes||1 Teaspoon (For Garnish)|
1.Chop chicken to pieces and apply a mixture of Season All, pepper and flour.
2.Preheat the oven to 375 degrees.
3.In a skillet, heat oil and brown chicken pieces in it.
4.Take a 4 quart casserole and put the chicken in it.
5.Saute onions and chopped chilies in the remaining oil until light brown.
6.Put tomatoes, mushrooms along with liquid, rice, water, pimiento, sherry, black pepper, red pepper, saffron, bay leaf and sherry.
7.Put the sauce on the chicken pieces and bake for 40 minutes.
8.Put peas and bake for 15- 20 more minutes.
9.Serve warm garnished with parsley flakes.