| Arroz Con Pollo
1/4 cup of oil
2 1/2 cups of rice, uncooked
3 1/2 cups of water
2 1/2 pound of fryer chicken, cut up
8 ounce can of tomato sauce
2 teaspoons of salt
1/2 cup of sofrito
2 envelopes of Sazon seasoning for flavor & color
Red pimientos, optional for decorating top of rice |
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Heat the oil in a cooking pot, sauté sofrito, chicken, sazon seasoning; add tomato sauce when chicken is brown then add water and salt. All this at moderate heat then at high heat until it boils. Add rice, when all water is absorbed, cover and cook over low heat about 1 hour until chicken is tender. HINT: Rice should be stirred only twice so as to prevent sticking on bottom of pot. Too much stirring may cause rice to be sticky instead of loose. When rice is done serve on platter and garnish with sliced peanuts. Yield: 6 servings. Back to Pollo/Chicken recipes |
