Arroz Con Pollo

20

Minutes Prep Time

45

Minutes Cook Time

6

Servings

Browning the chicken first gives this classic dish some extra flavor.

INGREDIENTS

1 chicken (cut up)
Olive oil
1 large clove of garlic minced
1 medium onion chopped
½ green bell pepper chopped
1 small can tomato sauce
2 cans chicken broth
Basil and oregano to taste
Salt and pepper to taste
Hot sauce to taste
Saffron to taste
2 cups cooked rice
1 small can baby peas
1 small jar chopped pimentos (drained)

INSTRUCTIONS

1. Rinse the chicken and pat dry. Brown the chicken in olive oil in a medium skillet. Remove and set aside.

2. Sauté the garlic lightly in olive oil in a large skillet. Add the onion and green pepper. Sauté until the vegetables are tender.

3. Add the tomato sauce, chicken broth, basil, oregano, salt, pepper, hot sauce and saffron and mix well. Cook until heated through. Add the chicken. Cook for 30 minutes or until the chicken is cooked through. Stir in the rice, peas and pimentos.

4. May substitute pink beans for the peas and a small onion for the medium onion and omit the Tabasco sauce; cook over low heat for 15 minutes before adding the chicken.