Arroz Con Pollo With Olives Recipe
Ingredients
2 pounds chicken parts
2 tablespoons salad oil
1 can (10 3/4 ounces) condensed chicken broth
1 can (16 ounces) tomatoes, cut up
1/3 cup water
1/2 cup chopped onion
2 medium cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon saffron or turmeric
1/8 teaspoon pepper
1 bay leaf
1 package (10 ounces) frozen peas
1 cup raw regular rice
1/4 cup sliced stuffed or ripe olives
Directions
In skillet, brown chicken in oil; pour off fat.
Add broth, tomatoes, water, onion, garlic, salt, saffron, pepper, and bay.
Cover; cook over low heat 15 minutes.
Add remaining ingredients.
Cover; cook 30 minutes more or until chicken and rice are tender; stir occasionally.
Remove bayleaf.
Add broth, tomatoes, water, onion, garlic, salt, saffron, pepper, and bay.
Cover; cook over low heat 15 minutes.
Add remaining ingredients.
Cover; cook 30 minutes more or until chicken and rice are tender; stir occasionally.
Remove bayleaf.
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