Arroz Con Pollo

Submitted by Pesto lover

"This is a typical rice and chicken dish in Spain, though every family has its own recipe. It is great for company, served with a salad. Though there are a lot of ingredients, this is easy to put together."

 

• Ready In: 1hr 30mins
• Ingredients: 23
• Serves: 8

ingredients

• 1 chicken, cut up, each breast half should be cut into 2 portions
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large garlic clove, minced
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1⁄4 cup cilantro leaf, roughly chopped
• 2 cups converted rice (I use Uncle Ben's)
• 28 ounces canned tomatoes, broken up, and use liquid too
• 1 tablespoon tomato paste
• 1⁄2 cup sherry wine
• 3 cups chicken broth
• 1⁄3 cup black raisins (soak first if very dry)
• 1⁄2 cup green olives, stuffed with pimento
• 1⁄3 cup slivered almonds
• 1 cup peas, frozen
• 1 teaspoon cumin
• 2 teaspoons turmeric (or achiote or saffron, for color)
• 1⁄2 teaspoon black pepper
• 1 teaspoon salt
• 1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper)
• 3 eggs, hard boiled, for garnish
• parsley, for garnish

directions

1. 1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
2. 2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.
3. 2. Add garlic and bell peppers, saute 3 minutes more.
4. 3. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.
5. 4. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.