Recipe(tried): Typical Recipes for Chicken with Rice. Chicken with Rice Aibonito (Arroz con Pollo a lo Aibonito), Chicken and Rice with Asparagus and Tarragon (Arroz con Pollo con Esparragos y Estragon)

On these days I am pretty occupied helping Seilita with the back to school chores. It is quite an experience-pretty rewarding-to be able to cook for the always insatiable appetite of the boys (grandnephews). They ask at least once in the week for ARROZ CON POLLO. I think that I should share in my favorite Message Board some of my favorite Chicken with Rice dishes. Buen Provecho!

Chicken with Rice Aibonito (Arroz con Pollo a lo Aibonito)
Servings 10-12

2 whole bone-in chicken breasts without the skin, cut into 2-inch pieces
1 recipe traditional garlic dipping sauce (made of crushed or chopped or store bought chopped garlic (2 cloves), pinch of salt, pinch of pepper, pinch of crushed oregano & a few Tbs of oil & white vinegar to taste.
1/4 cup olive oil
1/2 cup black olives, pitted and chopped
1/3 cup golden raisins
1/2 cup green peas
1 6-ounce jar pimientos, drained and cut in strips
4 cups long-grain rice
4 to 5 cups chicken stock
generous pinch saffron, soaked in an additional 1 cup boiling chicken stock
2 teaspoons salt
1 teaspoon black pepper

Marinate the chicken pieces in the dipping sauce for 30 minutes. Drain and discard the liquid. In a skillet, heat 2 teaspoons oil, lightly saute the chicken pieces, and set aside. Heat the remaining olive oil in a Dutch oven. Saute the olives, raisins, peas, and pimientos for 5 minutes. Stir in the rice. Add enough chicken stock, including the cup with saffron, to cover the rice, and bring to a boil. Add salt and pepper. Add the chicken. Cook at medium high heat until the liquid evaporates & small craters are formed in the surface. Reduce the heat to low. Move the rice from the bottom up. Cover the pot. Simmer for 20 minutes, or until the rice and chicken are cooked. (Do not uncover or move it during this period). I usually add pine nuts before serving.

Chicken and Rice with Asparagus and Tarragon (Arroz con Pollo con Esparragos y Estragon)
Servings 6

2 tablespoons corn oil (I use olive oil)
2 ounces ham, cut into small dice (I use smoked ham used for cooking (jam n de cocinar)
4 chicken thighs, skinned, boned, and cut into strips
1 medium red bell pepper, seeded and sliced
2 tablespoons fresh tarragon leaves, minced, (I substitute the tarragon leaves for chopped cilantrillo-chinese parsley)
1 cup tomato sauce (I use 1/2 cup tomato juice)
2 1/2 cups long-grain rice
4 to 4-1/2 cups chicken stock or canned chicken broth
1/2 pound fresh asparagus spears, blanched, for garnish (dont forget to add at least 1 cup frozen small green peas)

Heat the oil in a large saucepan. Add the ham and chicken and saute until the chicken is browned, about 5 minutes. Add the bell pepper and saute for another 2 minutes. Add the tarragon and tomato sauce and bring to a simmer. Add the rice and chicken stock and bring to a boil. Cover, reduce the heat, and simmer until the rice is tender, 20 to 25 minutes. Garnish with the asparagus and serve.