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Arroz Con Pollo (Chicken with Yellow Rice) Recipe

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This recipe for Arroz Con Pollo (Chicken with Yellow Rice), by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Lorraine Plantz - Teledyne Turbine Engines
Added: Thursday, July 17, 2008
Category:
Category:
Ingredients:  
Ingredients:  
Chicken parts
2 smoked ham steaks, cubed
Olive oil
Garlic cloves, 3-4, minced
1 large Onion, chopped
1 cup Raw Rice
Vigo Seasoning or Saffron (check ethnic aisle)
1 large Fresh Tomato, chopped
1 can Chicken Broth
¼ cup Sherry or Wine (or enough to make combined liquids total to 2 cups)
1 jar Pimentos
1-2 cans green peas, drained
(Green Pepper or green olives, optional)
Directions:
Directions:
In large skillet, saute minced garlic and chopped onion in olive oil. Add cubed ham and brown over medium heat. Pour all into large stock pot.
In skillet, add a little more olive oil and sauté chicken until brown on both sides.

Meanwhile, into the stock pot, add: rice, chopped tomato, seasoning, rice, chicken broth, and a little sherry or wine.

Add browned chicken to pot, cover, and bring to boil.

Pour into large roasting pan. Top with 1-2 cans of drained peas and a jar of chopped pimento. Cover and bake at 350 degrees for one hour.

Serve with Black Beans.

This is also good recipe for paella - - you can substitute chicken with mussels, shrimp, calamari, clams, etc.

 

 

 

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