Arroz Con Pollo
6 chicken pieces (legs and breasts), skinned
2 teaspoons vegetable oil
4 cups water
2 tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup celery, diced
1 medium carrot, grated
1/4 cup corn, frozen
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups rice
1/2 cup frozen peas
2 ounces Spanish olives
1/4 cup raisins
1. In a large pot, brown chicken pieces in oil.
2. Add water, tomatoes, green and red peppers, celery, carrots, corn, nion, cilantro, garlic, salt, and pepper. Cover and cook over edium heat for 20 to 30 inutes or until chicken is one.
3. Remove chicken from the ot and place in the efrigerator. Add rice, peas, nd olives to the pot. Cover pot and cook over low heat or about 20 minutes until ice is cooked.
4. Add chicken and raisins and ook for another 8 minutes.
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