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Arroz Con Pollo
Ingredients:|
2 Halves - Chicken Breast (with ribs and skin) 1/2 Teaspoon - Dried Oregano 1/2 Teaspoon - Salt 1/4 Teaspoon - Pepper 1/4 Cup - Olive Oil 1 - Small Green Bell Pepper Sliced 1/2 Cup - Chopped Onion 1 Clove - Garlic Crushed |
1 - Bay Leaf 1/4 Teaspoon - Crushed, Saffron Threads (optional) 1/3 Cup -Rice 1 Can (8 oz) - Diced Tomatoes 1 Can (8oz) - Chicken Broth 1/2 Cup - Frozen Green Peas 6 - Pimento Stuffed Green Olives |
Combine oregano, pepper and salt. Sprinkle chicken all over with mixture; rub in well. Let stand 10 minutes.
In medium skillet, heat olive oil over medium heat. Brown chicken, until golden brown all over and set aside in a plate.
To drippings in skillet, add onion, garlic, green pepper, and bay leaf; sauté, stirring, over medium heat until onion is tender – 5 minutes.
Add rice and saffron, cook stirring, until rice is lightly browned-about 5 minutes. Add undrained tomatoes and chicken broth.
Arrange browned chicken pieces over rice mixture. Bring to boiling uncovered, lower the heat to lowest setting and cover tightly. Cook for 20 minutes.
Add water if necessary, do not stir. Sprinkle peas and olives over top. Cook, 8 minutes longer, or until chicken tender, peas are cooked and rice has absorbed all liquid.
