1 - 2 1/2 to 3 pound broiler-fryer chicken, cut up
2 tablespoons cooking oil
1 1/2 cups long grain rice
1 cup chopped onion
2 cloves garlic, minced
3 cups water
1 - 7 1/2 oz. can tomatoes, cut up
1 tablespoon instant chicken bouillon granules
1 teaspoon salt
1/4 teaspoon thread saffron, crushed
1/4 teaspoon pepper
1 cup frozen peas
1 - 2 oz. can sliced pimiento, drained and chopped
Instructions
Sprinkle chicken lightly with salt.
In 12-inch skillet brown chicken in hot oil about 15 minutes, turning occasionally.
Remove chicken from skillet.
IN pan drippings cook and stir rice, onion, and garlic till rice is golden.
Stir in water, undrained tomatoes, bouillon granules, salt, saffron, and pepper.
Bring to boiling; stir well.
Arrange chicken atop rice mixture.
Cover and simmer 30 to 35 minutes or till chicken is tender.
Stir in peas and chopped pimiento; cover and cook about 5 minutes more.
Originally Submitted
7/4/2010
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