"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Arroz con Pollo Recipe

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This recipe for Arroz con Pollo, by , is from Bubba's Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dad & Joyce Adams
Added: Monday, October 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tsp. vegetable oil
6 small chicken thighs, skin and fat removed (1 1/2 lb.)
Ground black pepper
Salt
1 medium onion, finely chopped
1 medium green bell pepper, cut into 1-inch pieces
1 lemon
1 1/2 cups long grain white rice
1 garlic clove, minced
1/8 tsp. cayenne pepper
14 1/2 oz. chicken broth
1 1/4 cups water
10 oz. peas

Directions:
Directions:
In a nonstick 12" skillet, warm oil over med heat until hot. Add chicken and sprinkle with black pepper and salt. Add onion and green pepper to skillet. Saute, turning chicken once and stirring vegetable mixture occasionally, until chicken is browned and vegetables are tender, about 10 minutes. Meanwhile use a vegetable peeler to remove a 3" strip of peel from the lemon. Stir lemon peel, rice, garlic, cayenne, broth, water and salt into mixture in skillet and bring to a boil over high heat. Reduce heat to low; cover and simmer 20 minute. Stir in peas; cover and cook 5 minute Remove skillet from heat. Spoon into a serving dish and garnish with lemon wedges.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
35 min.

 

 

 

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