Chicken with rice (arroz con pollo)

10 servings

Ingredients

Quantity Ingredient
¼ cup Olive oil
2 Fryers, cut in serving pcs.
2 teaspoons Salt
6 Chorizo links
4 cups Uncooked rice
2 teaspoons Garlic, minced
1 large Onion, chopped fine
1 large Bell pepper, chopped fine
¼ teaspoon Mexican saffron, crumbled
6 cups Chicken stock (or more)
6 larges Ripe tomatoes,peel,chop
1 pack Frozen green peas
4 ounces Pimento strips (sm. jar)

Directions

Pour oil into a large heavy fying pan and heat to med-high temp. Add the chicken pcs. and sprinkle with salt. You may need to fry part at a time. Add more oil if needed. Brown each pc. and transfer to lge.

baking dish.

In same oil, brown chorizo links-remove to baking dish, spacing between chicken pcs. Add half the rice in even layer. In same fat, saute garlic, onion and bell pepper, stirring to cook evenly. When vegs. are limp, distribute evenly over top of the chicken, sausage and rice, then spoon remaining rice over the top. Add saffron to chicken stock and mix well. Pour over rice. Add the chopped tomatoes. Cover tightly and bake at 350 F. for 1½ hrs. DON'T PEEK!!!

Meantime, slightly cook green peas with a pinch of baking soda and keep warm in the pan. Check to be sure rice is fluffy and chicken pieces well done. If not, bake a little longer. For service transfer to another dish, if desired, and garnish with drained green peas and pimento strips.

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