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Arroz con Pollo Recipe

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

Elys Mattar


1 large chicken, about 4 pounds, cut into 8 pieces
1 tsp dried oregano
1 tsp dried cumin
2 tsp of olive oil
1 small onion, finely chopped
3 tblsp of green bell pepper finely chopped
4 minced garlic cloves
1 small can of tomato sauce
1 can of red pimentos or red pepper
3 c. of water
1 c. of dry white wine
1 1/2 c. of beer
1/4 saffron threats for color or a pinch of Bijol
2 cubes of chicken bouillon
1 lb of Valencia or Arborio rice
1 small can of green peas

Wash chicken and blot dry with paper towels. Heat the oil in a large skillet and brown chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and our out all but 2 tablespoons of the fat. Add to the casserole, onions, green pepper, garlic, oregano, cumin, chicken bullion and Bijol or saffron and saute it for about 1 minute, adding the garlic and tomato paste last. Return the chicken to the casserole and add the water, wine and beer and bring chicken mixture to a boil. Stir in the washed rice, reduce heat , cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 to 15 minutes of cooking. Serve in a deep serving dish and garnish it with the green peas and the red pepper.

Preparation Time:
Preparation Time:
1 hour




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