Cookbook:Arroz con pollo

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Cookbook | Recipes | Cuisine of Peru

Arroz con pollo
Category:	Chicken recipes
Servings:	16
Time:	60 minutes
Difficulty:

Arroz con Pollo means "Rice with Chicken" in Spanish. It is a traditional dish that is common throughout Latin America (with regional variations).

[edit] Ingredients

• 8 small boneless and skinless chicken breasts
• 5 cloves of fresh garlic
• 1 small finely chopped onions
• 3 cups rice (not instant)
• 10 cups chicken bouillon
• 1 cup chopped cilantro (see notes, below)
• 4 cups frozen peas
• 2 red bell peppers cut in very thin strips
• 2 cups of green pitted olives
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 can (15 ounce) tomatoes, diced, drained
• 2 large cloves garlic, minced
• 1/4 teaspoon hot pepper sauce
• 2 1/2 cups chicken broth
• 8 saffron threads
• Salt and pepper to give taste

[edit] Preparation (1 hour)

1. Add the rice and red bell pepper.
2. Sauté salted and peppered chicken breasts in oil until browned and cooked completely; remove.
3. In the same oil, cook the garlic and onion until tender.
4. Cook over medium heat until liquid is absorbed.
5. Combine the chicken to the garlic and onion.
6. Add the cilantro and boullion and boil.
7. Add peas and continue to simmer over low heat until rice is cooked.

[edit] Notes and Tips

• To reduce the amount of servings to 4, divide each ingredient by 4.
• In the original recipe, the procedure called to blend the cilantro with 1/2 cup water and then drain the water. However, this is not necessary.