Arroz Con Pollo (Chicken with Rice)
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2½ to 3 lb. broiler-fryer chicken, cut up
2 Tbsp cooking oil
1½ c. long grain rice, uncooked
1 c. chopped onion
2 cloves garlic, minced
3 c. water
7½-oz. diced tomatoes
1 Tbsp. instant chicken bouillon granules
1 tsp. salt
¼ tsp. thread saffron, crushed
¼ tsp. pepper
1 c. frozen peas
1 2-oz. can sliced pimiento, drained and chopped
Cooking Steps
Sprinkle chicken lightly with salt. In 12-inch skillet brown chicken in hot oil about 15 minutes, turning occasionally. Remove chicken from skillet.
In the 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 on top of rice mixture. Cover and simmer for 30 to 35 minutes or until chicken is tender.
Stir in peas and chopped pimiento; cover and cook about 5 minutes more.
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