Arroz Con Pollo with Peas Recipe
Ingredients
| 1 broiler-fryer (2 to 3 lbs.), cut up | ||
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Juice of 1/2 lemon | ||
| 1/4 cup olive oil or salad oil | ||
| 1 medium-size onion, chopped | ||
| 1 or 2 cloves garlic, minced | ||
| Paprika | 2 Tablespoon | |
| Bay Leaf | 1 | |
| Whole Cloves | 5 | |
| Oregano | 1/2 Teaspoon | |
| Boiling water | ||
| Rice | 1 1/2 Cup (16 tbs), uncooked | |
| Pimiento | 1 Cup (16 tbs), sliced | |
| Green olives | 6 , cut in half | |
| Frozen peas package | 1 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Sprinkle chicken with salt, pepper, and lemon juice; refrigerate for at least 4 hours or overnight.
Pat chicken dry with cloth or paper towel and brown, turning often, for 10 minutes in hot oil in a 10 or 11-inch frying pan.
Add onion, garlic, paprika, bay leaf, cloves, and oregano.
Pour over just enough boiling water to cover chicken.
Adjust seasoning.
Cover and simmer slowly for 30 minutes.
Stir in rice and simmer, covered, an additional 10 minutes.
Add pimientos, olives, and peas; cover and simmer 15 minutes more, or until all liquid is absorbed.
Total cooking time is 1 hour and 10 minutes
Pat chicken dry with cloth or paper towel and brown, turning often, for 10 minutes in hot oil in a 10 or 11-inch frying pan.
Add onion, garlic, paprika, bay leaf, cloves, and oregano.
Pour over just enough boiling water to cover chicken.
Adjust seasoning.
Cover and simmer slowly for 30 minutes.
Stir in rice and simmer, covered, an additional 10 minutes.
Add pimientos, olives, and peas; cover and simmer 15 minutes more, or until all liquid is absorbed.
Total cooking time is 1 hour and 10 minutes
Chef
