Chicken & Rice -Arroz con Pollo
My Mother grew up in Cuba and this is a recipe she has been making since I was a child.  I love it.  Great for a party.  Finger licking good!

Ingredients:

  • 2 1/2 pound fryer, disjointed – remove skin if desired -
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground balck pepper
  • 1/3 cup olive oil -
  • 3/4 cup chopped onions
  • 2 cloves garlic minced
  • 1 green pepper chopped
  • 1 cup canned tomatoes, drained
  • 1 bay leaf
  • 1  1/2 cups chicken broth
  • 1/4 teaspoon saffron
  • 1 teaspoon oregano
  • 1 cup rice
  • 1/2 cup LeSeuer Peas ( Mom uses the canned peas -the only acceptable time to use these in my opinion)
  • 8 asparagus tips, cooked
  • 2 small cans pimentos, cut julienne, or one small jar
  • 1/2 cup  of beer

    Directions:

  • Preheat oven to 350 degrees
  • Season the chicken with salt & pepper
  • Heat a portion of  the oil in a oven proof lidded casserole or dutch oven on the cook top ( just enough oil to brown the chicken)
  • Brown the chicken in it and remove the chicken to another plate to rest.
  • Add the onions, garlic and green peppers with remaining oil  in the casserole saute for 10 minutes if too oily remove oil and
  • add tomatoes, bay leaf , oregano, broth, beer and saffron or Bijol and bring to a boil
  • Mix in rice and return the chicken to the casserole
  • Cover tightly  and bake in a 350 degree oven for 45 minutes.  Mine took 1 hour 10 minutes.  So remove when the rice if fluffy & cooked thoroughly. If there is oil that has accumulated at the top, skim it off then mix & serve.
  • Add a little more broth or beer during the cooking if it looks dry

    To serve:  remove cover, sprinkle the peas over the top, arrange the asparagus (like spokes on a wheel).  Sprinkle the pimientos over the top & Enjoy!