Arroz Con Pollo Recipe
Ingredients
| 3-lb. oven-ready chicken | ||
| Flour | 2 Tablespoon (Leveled), seasoned | |
| Cooking oil | 4 Tablespoon | |
| 1 onion, skinned and chopped | ||
| Tomatoes | 14 Ounce | |
| Pimientos | 6 Ounce, drained | |
| Chicken bouillon cubes | 2 | |
| Stuffed olives | 8 | |
| Long grain rice | 6 Ounce | |
| 1/2 lb. pork chipolata sausages, cut into 1/2-in. slices | ||
| Frozen peas | 4 Ounce (To complete dish from freezer) | |
| Tomatoes | 2 Large, skinned (To complete dish from freezer) | |
| Watercress | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Make 8 pieces out of the chicken.
2) In a polythene bag, place the chicken and seasoned flour.
3) Toss well to coat the chicken evenly.
MAKING
4) In a large saucepan, heat the oil.
5) Fry the chicken until brown. Drain it and set aside.
6) In the heated pan, fry the onions.
7) Drain the tomatoes from the can and mix the juice to make upto 3/4 pt.
8) In the saucepan, add tomato juice along with pimientos, bullion cubes, olives and rice.
9) Also add seasoning with sausages.
10) Mix everything well.
FINALIZING
11) Arrange the chicken pieces on the top of the rice mixture.
12) Cover the pan and cook on low heat for 30 minutes.
13) With a fork, lift the rice occasionally to avoid sticking.
SERVING
14) If cooled, reheat before serving.
1) Make 8 pieces out of the chicken.
2) In a polythene bag, place the chicken and seasoned flour.
3) Toss well to coat the chicken evenly.
MAKING
4) In a large saucepan, heat the oil.
5) Fry the chicken until brown. Drain it and set aside.
6) In the heated pan, fry the onions.
7) Drain the tomatoes from the can and mix the juice to make upto 3/4 pt.
8) In the saucepan, add tomato juice along with pimientos, bullion cubes, olives and rice.
9) Also add seasoning with sausages.
10) Mix everything well.
FINALIZING
11) Arrange the chicken pieces on the top of the rice mixture.
12) Cover the pan and cook on low heat for 30 minutes.
13) With a fork, lift the rice occasionally to avoid sticking.
SERVING
14) If cooled, reheat before serving.
Chef
