Chicken: Arroz con Pollo

posted by Mona M 07-14-100 3:55 AM

Arroz con Pollo
from River Road Recipes... The Textbook of Louisiana Cuisine

1 large fryer
1 cup salad oil
1 medium onion, chopped
2 cloves garlic, chopped
6-ounce can tomatoes (drained, but save juice)
1-1/2 quarts water
1 bay leaf
2 tablespoons salt
Pinch of saffron
1/2 medium-sized bell pepper, sliced
1-3/4 cups long grain rice
6-ounce can peas
1 small pimento, sliced

Cut chicken into quarters and fry in salad oil. When chicken is well browned, add onion, garlic, and drained
tomatoes. Use the liquid from the tomatoes to make up the 1-1/2 quarts water. Add the water, bay leaf, salt, saffron, and green pepper. Stir thoroughly and let cook slowly for 20 minutes.

Place chicken in a covered baking pan, add liquid and rice, and cook in 350-degree oven for about 20 minutes or until rice is tender. Heat peas and serve over rice. Garnish with pimento.

Serves 4

Copyright 1959 The Junior League of Baton Rouge, Inc. All rights reserved

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