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Recipe: Nancy Reagan's Arroz Con Pollo

Main Dishes - Chicken, Poultry
ARROZ CON POLLO

1 (2 1/2 to 3 lb.) broiler chicken
1 1/4 cups long grain rice, uncooked
1 (12 oz) can beer
2 cloves garlic, minced
1/4 tsp. ground black pepper
3 t olive oil
1 (14 1/2 oz.) can chicken broth
1 tbsp. ground cumin
1/4 tsp. ground saffron
2 pkg. (10 oz. each) frozen peas

Rinse chicken; pat dry. In a 12-inch skillet cook chicken uncovered in hot oil over medium heat for 10 to 15 minutes or till brown, turning to brown evenly. Remove chicken.

Add uncooked rice to skillet. Cook and stir over medium heat till rice is light brown.

Stir in chicken broth, beer, cumin, garlic, 1/2 teaspoon salt, saffron and pepper. Place chicken on top of the rice mixture; season lightly with salt and pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes or till rice and chicken are tender. Remove the chicken and keep warm.

Stir the peas into the rice mixture; heat through. Transfer the rice mixture to a serving bowl. Arrange the chicken pieces on top of the rice.

Makes 6 servings
Source: Nancy Reagen in The Cowboy Cookbook
MsgID: 372019
Shared by: Betsy at Recipelink.com
Board: Collection: Chicken Recipes at Recipelink.com
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