Puerto Rican Rice with Chicken (Arroz Con Pollo)

Puerto Rican Rice with Chicken (Arroz Con Pollo) Ingredients

A	1 Green pepper, seeded
2 1/2 lb Chicken pieces	3 Sweet chili peppers, seeded
B*CRUSH AND MIX IN MORTAR	1 Tomato
2 Peppercorns (whole black	6 Fresh cilantro leaves
2 Cloves garlic peeled	E
1 ts Dried oregano (pref. fresh)	1/2 ts Salt
4 1/2 ts Salt	10 Olives stuffed with
2 ts Olive oil	1 tb Capers
1 ts Vinegar	1/4 c Tomato sauce
C	2 tb Fat or "achiote coloring"
1 tb Lard or vegetable oil	3 c Rice
1 oz Salt pork	F
2 oz Lean cured ham (wash and	1 cn (17 oz) green peas (petit
D	G
1 Onion peeled	1 cn (4 oz) pimientos

Instructions for Puerto Rican Rice with Chicken (Arroz Con Pollo)

1. Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator overnight. 2. In a "Caldero" or heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce to moderate and add chicken. Cook for 5 minutes. 3. Reduce heat to low. Add ingredients in D and saute for 10 minutes stirring occasionally. 4. Meanwhile drain liquid from can of peas into a measuring cup and enough water to make 2.5 cups, if regular rice is used or 3.5 if long rice is used. Reserve peas. Heat liquid and wait. 5. Add to kettle ingredients in E and mix over moderate heat for 2 minutes. 6. Add hot liquid to kettle and mix well and cook uncovered over moderate heat until rice is dry. 7. With a fork turn rice from bottom to top. 8. Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period turn rice over again. 9. Add peas, turn rice once more and cover, cooking for 15 minutes in low heat. 10. Spoon rice into a serving platter. 11. Heat pimientos in their juices, drain and garnish the rice. Serve at once. Ricardo Landrau, Carolina PR, Fidonet 1:367/28 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized

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