"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Arroz con Pollo (Rice with Chicken), by Ann Marie Smith, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Cooked rice garlic onion red bell peppers spanish pimiento olives capers salsa pea smoked ham chicken oregano Goya Azafran seasoning Goy Sofrito 1/3 c. chicken broth cilantro
Cook rice. In oil, brown chicken. Then, saute onion, garlic, peppers, spanish olives, capers, salsa, peas, and ham. Season with salt, pepper, oregano, azafran, sofrito, and chicken broth until cooked. Combine with rice and simmer until flavors blend. Serve with cilantro.
Arroz con Pollo is a wonderful Puerto Rican dish. Sometimes it's hard to find certain ingredients if you don't have an International Food and Spice market. So, this is my version for the American kitchen. Goya products are pretty easy to find. Salud!
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