ARROZ CON POLLO
Chicken & Yellow Rice

Recipe should serve from 4-6 people

Ingredients:

 ¼ - ½ cup olive oil
1 whole chicken, cut into pieces or 4-6 chicken breasts, cut into sections
1 clove garlic, crushed or equivalent in powdered/minced garlic
1 med. onion, chopped
½ green pepper, sliced lengthwise into strips
2 bay leaves
1 pinch of saffron and/or ¼ tsp. turmeric (double the turmeric, if not using saffron)
salt and pepper to taste
4 cups water
2 cups rice (white, Basmati. Brown or Jasmine brown will work. You will need a little more liquid for brown and
Jasmine brown rice and longer amount of cooking time. See NOTE below.)
4 whole tomatoes, chopped or one small (10 or 12 oz) can whole tomatoes with liquid, chopped
½ cup peas, petite or regular (used as garnish)
pimentos or olives (used as garnish)

HOW TO:

1. In a large skillet, over med-high heat, brown chicken in oil.
2. Remove chicken from pan. Lower heat to medium and add onion, garlic, pepper, bay leaves, saffron/turmeric, salt and pepper. Stir frequently to keep from scorching until onions are transparent.
3. Add water, tomatoes and chicken (with drippings) and simmer covered for 30 to 45 min.
4. Add peas, pimentos/olives and rice. (See NOTE for using brown rice) Bring to a boil. Cover and cook over "simmer" heat for 20 to 30 minutes or until rice is tender.
5. Serve with garlic toast and a salad.

NOTE: Take chicken out after Step 3. Bone the chicken and place in a covered bowl to keep it warm. When rice is done, put it into a jello-type ring mold and turn out onto a nice tray or platter. Place the boned chicken in the middle. Garnish with thin slices of tomato, green pepper, peas or olives.