Recipe: Arroz Con Pollo (Better Homes and Gardens recipe, 1980's)

ARROZ CON POLLO (CHICKEN AND RICE)

1 (2 1/2 to 3 pound) broiler-fryer chicken, cut up
2 tablespoons cooking oil
1 1/2 cups long grain rice, uncooked
1 cup chopped onion
2 cloves garlic, minced
3 cups water
1 (7 1/2 ounce) can tomatoes, cut up
1 tablespoon instant chicken bouillon granules
1 teaspoon salt
1/4 teaspoon thread saffron, crushed
1/4 teaspoon ground black pepper
1 cup frozen peas
1 (2 ounce) can sliced pimiento, drained and chopped

Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from skillet.

In the remaining pan drippings cook and stir rice, onion, and garlic till rice is golden.

Add 3 cups water, undrained tomatoes, bouillon granules, salt, saffron, and pepper. Bring to boiling; stir well. Arrange chicken atop rice mixture. Cover and simmer 30 to 35 minutes or till chicken is tender (and rice is done).

Stir in peas and pimiento; cover and cook 5 minutes more.

Makes 6 servings
Source: Better Homes New Cookbook, 1981