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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.

Lorraine Plantz - Teledyne Turbine Engines
Added: Thursday, July 17, 2008


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
╝ 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)

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 sautÚ 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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