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Great Aunt Concha's Arroz con Pollo Recipe

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This recipe for Great Aunt Concha's Arroz con Pollo is from The [Unofficial] Ketchum Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups long-grain rice
“A jar” of stuffed olives, drained
1 yellow onion, chopped
Chicken - whatever you want but thighs are better. Skin on is better. Quantity is also whatever you want.
Roasted red peppers - sliced very thin
Saffron
Directions:
Directions:
1. Put a teapot of water on to boil (or a regular pot).
2. a sauce pan, put a little bit of olive oil. Add rice and cook just a bit, until rice is light brown. Remove rice, and put into another bowl.
3. In the same pan, cook onion and chicken until skin is brown and onion is clear - a few minutes.
4. Return rice to pan with chicken and onion, put olives, peppers and crumble saffron on top.
5. Pour enough boiling water into the pan to cover the rice ... it will sort of float for a minute or two. It will stick to the bottom, stir it around.
5. Cook covered for about 20 minutes, maybe longer - until rice is soft.
Personal Notes:
Personal Notes:
This is my Great Aunt Concha Barrutia Palmieri’s recipe!

 

 

 

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