| Arroz Con Pollo
One 2 1/2 - 3 pound broiler-fryer chicken, cut up
2 tablespoons of cooking oil
1 1/2 cup of long grain rice
1 cup of chopped onion
2 cloves garlic, minced
3 cups of water
1 tablespoon of instant chicken bouillon granules
1 teaspoon of salt
1/4 teaspoon of pepper
1 cup of frozen peas
One 2 ounce can of sliced pimento, drained and chopped |
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Sprinkle the chicken lightly with salt. In a 12 inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from skillet. In the remaining pan drippings cook and stir rice, onion and garlic until rice is golden. Add water, bouillon granules, salt and pepper. Bring to boiling; stir well. Arrange chicken atop rice mixture. Cover and simmer 30 to 35 minutes or until chicken is tender. Stir in peas and pimento; cover and cook 5 minutes more. Makes 6 servings. Back to chicken recipes |
