Friday, May 9, 2008

Arroz Con Pollo

  • 2-1/2 pounds chicken breast--with skin and bones(about 5 half breasts)
  • 3-4 Tablespoons oil for browning chicken
  • (I like to use half olive oil and half margarine or butter)
  • 1 can whole tomatoes
  • 1/2 Teaspoon garlic powder (more or less to your taste)
  • 1/2 Teaspoon dry oregano
  • 3-4 stems fresh culantro (if you like it)
  • Salt & pepper to taste
  • 2 Cups uncooked rice
  • Boiling water to equal 4 cups
  • 1 Tablespoon capers
  • 1 small can or 1 cup frozen peas
  • 1/2 Cup pimento stuffed green olives sliced
  1. In large covered skillet or Dutch oven, lightly brown the chicken in the oil. Season with the garlic powder, salt and pepper.
  2. Drain the tomatoes, saving the juice for later. Crush the tomatoes (with a fork - DON'T cut them up). Cover the chicken with the crushed tomatoes, culantro and oregano. Simmer on low/med heat for about 30 minutes or until chicken is cooked. 3. Allow chicken to cool to the touch; skin and bone the chicken (discard the skin/bones); cut up into bite size pieces; save the cooking liquid.
  3. In lightly oiled fry pan, toast the rice to a light golden brown.
  4. Put the chicken and rice in a covered roaster or casserole. Combine the cooking liquid, the reserved tomato juice and enough boiling water to equal 4 cups. Pour over chicken and rice; mix well; add salt and pepper to taste.
  5. Cover and cook in preheated 350 degree over for 45-50 minutes -- until most of the liquid has been absorbed and rice is cooked.
  6. Stir in the capers, olives and peas. Continue to cook for about 15 minutes more until all liquid has been absorbed and rice is done.

At times I prepare steps 1-3 and refrigerate the chicken and liquids in separate bowls and finish later in the day or the next day.

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