Chicken With Rice (Arroz Con Pollo)

Recipe Ingredients

1/4 cup	59ml	Olive oil
2		Fryers - cut in serving pcs.
2 teaspoons	10ml	Salt
6		Chorizo links
4 cups	640g / 22oz	Uncooked rice
2 teaspoons	10ml	Garlic - minced
1 teaspoon	5ml	Onion - chopped fine (large)
1 teaspoon	5ml	Bell pepper - chopped fine (large)
1/4 teaspoon	1.3ml	Mexican saffron - crumbled
6 cups	1422ml	Chicken stock - (or more)
6 cups	375g / 13oz	Ripe tomatoes - peel, chop (large)
1		Frozen green peas
4 oz	113g	Pimento strips - (sm. Jar)

Recipe Instructions

Pour oil into a large heavy frying 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 1 1/2 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.

Source:
Arizona Magazine 10/94

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