I am allowing myself a few minutes today to share the Arroz con Pollo recipe that I tried the other day. Mine turned out too salty because I added as much salt as I normally do without taking into account that this recipe calls for chicken stock, which is salty on its own. My husband loved it and the kids just ate it as they thought it was too salty and of course, it wasn't Nana's.
You will need a caldero (dutch oven) for this recipe. I also want to note that instead of peas...I used gandules (pigeon peas) because I discovered that I didn't have any peas handy.
Arroz con Pollo
1 roasting chicken (4lbs.)
2 tsp salt
1/4 tsp pepper
4 tbsp vegetable oil
1 large green pepper (1 cup chopped)
1 large onion (1 cup chopped)
1 clove garlic-crushed
1 cup uncooked rice
1/2 tsp saffron-crushed
1 envelope instant chicken broth ( I used 4 cubes)
1 tsp dried oregano
1 bay leaf
1 can diced tomatoes (14.5 oz)
1 10 oz. package of peas
1/2 cup sliced olives (Spanish olives)
Preheat oven to 375 degrees (F)
-Cut chicken, rinse and pat dry. Season with salt and pepper. Rub on chicken.
-Brown pieces of chicken in skillet with the oil slowly, then set aside.
-In the oil saute green pepper, garlic and onion until soft. Stir in rice and saffron, saute for 5 minutes. Stir in chicken broth, oregano and bay leaf.
-Drain juice from tomatoes into a 4 cup measure. Add water to make 2 cups and then stir into rice mixture with the tomatoes.
-Arrange chicken on top, heat to boiling and cover.
-Bake 1 hour, uncover and add water if necessary.
-Sprinkle on peas and sliced olives, bake additional 15 minutes.
-Remove bay leaf and serve.
I would love to hear how this turned out for anyone that tries it!