"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Arroz Con Pollo Recipe

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This recipe for Arroz Con Pollo, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Dobbs Younger
Added: Friday, February 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 pieces of chicken, or 8 chicken breasts
1 onion, chopped
1 sixteen ounce can tomatoes
1 four ounce jar, diced pimentos
1 pound yellow rice, cooked 15 minutes
1 green pepper, coarsely chopped
1 cup olive oil
1 bay leaf
1 large garlic clove, minced
1/4 teaspoon black pepper
1 teaspoon salt
Green olives or peas for garnish

Directions:
Directions:
Brown chicken in oil with onion and garlic until brown and tender. Cook rice as directed about 15 minutes until almost done. Add tomatoes and chopped green pepper to chicken. Simmer 5 minutes. Add bay leaf, salt and cooked rice. Pour into casserole dish. Bake at 350 for 20 - 30 minutes. Garnish with peas and pimento.

Personal Notes:
Personal Notes:
Arroz con Pollo is popular throughout Latin America, especially in Cuba. This is a special occasion dish for our family, especially at the beach.

 

 

 

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