Source in .scx format of Arroz con Pollo (Rice with Chicken)
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<RecipeTitle>Arroz con Pollo (Rice with Chicken)</RecipeTitle>
<Category>Chicken</Category>
<NbPersons>4</NbPersons>
<PortionYield></PortionYield>
<PrepTime>10 Minutes</PrepTime>
<TotalTime>30 Minutes</TotalTime>
<Source>Helen's Cook Book</Source>
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<IngredientList>
</IngredientList>
<RecipeText>8 Pieces Chicken thighs or legs
1/2 Tsp. Each Salt and Pepper
2 T. Olive Oil
2 Cups Chopped Onions
1 Cup Red Pepper (Chopped)
1/2 Cup Chopped Smoked Ham
2 Cups Long Grain White Rice
4 Cloves Garlic, Minced
1 T. Paprika
2 Cups Chicken Broth or Water
1 Bay Leaf
1 Cup Frozen Peas (not thawed)
1/2 Cup Pimento-stuffed green olives, coarsely chopped
1/4 Cup Chopped fresh flat-leaf parsley
Method:
Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat;
brown chicken on all sides, about 12 minutes.
Using tongs, transfer chicken to a paper towel-lined plate.
In same skillet, add onions, red pepper and han; cook, stirring often until softened, about
six minutes.
Add rice, garlic and Paprika; cook for 1 minute, stirring to coat grains with oil.
Add chicken broth and bay leaf, scraping any brown bits from the bottom of the panl bring to
boil. Nesle chicken pieces into rice, and cover and reduce heat to maintain a simmer for
20 minutes.
Stir in peas and olives. Cover and cook until rice is tender and most of the liquid has been
absorbed, about 10 minutes.
Sprinkle with parsley before serving.
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