| Arroz con Pollo ~ Arroz con Pollo ( Poi-yo ) Rice with Chicken 2 lbs chicken parts (preferably legs and thighs) 2 tbsp oil for frying 1 can ( 13½ oz ) chicken broth ( **homemade ) 1 lb tomatoes ½ cup chopped onions 2 cloves garlic, minced 1 tsp salt (or to taste) ¼ tsp *saffron or turmeric ( used more to give rice a color rather taste - yellow ) ⅛ tsp pepper 1 bay leaf (do not crush) 1 package ( 10 oz ) frozen peas 1 cup long grain rice ( about rice ) ¼ cup sliced pimento-stuffed or ripe olives 1. Brown chicken in oil; pour off the fat. Add broth, tomatoes, onions, garlic, salt, saffron, pepper, and bay leaf. 2. Cover and cook over low heat for 15 minutes. Add remaining ingredients except olives. 3. Cover and cook an additional 30 minutes more or until chicken and rice are tender. Stir Occasionally. Add olives when transferring to a serving platter; remove bay leaf. Serves 4 * saffron is expensive ~ you can buy Mexican saffron "azáfran" in Latin markets is much cheaper. ** Store bought chicken broth or stock is very salty |
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