In a 10-quart pot, heat 1/2 cup oil over medium heat. Add 6 cloves chopped garlic; saute for 2 minutes. Add 4 chopped green onions, 3 or 4 sprigs chopped cilantro, 2 teaspoons tarragon and a few dashes of salt. Saute 2 minutes longer. Add chicken; cook for 4 minutes on each side. Add wine; let simmer for 1 minute. Sprinkle lightly with black and white pepper. Add 2 packets of Sazon, 1 packet of chicken bouillon and 1/4 teaspoon of cumin; stir thoroughly. Add 11 cups of water; salt to taste. Let simmer until chicken is firm but tender, up to 50 minutes. Check frequently; the water should always be above the chicken. If you add water, taste broth for flavor and add more Sazon or salt if needed. Remove chicken from pot; transfer broth to a separate container. You should have 9 cups. If you have less, add water to make up the difference. While the chicken is cooking, cook the peas for 1 minute in a small amount of water. Add 1/2 clove of garlic and a couple of dashes of salt. Remove from heat; set aside. Cut chorizo into 1/4-inch round slices; saute lightly in their own fat. Drain chorizo on paper towels. Set aside. Do not discard fat in pan. Add a little bit of oil to fat in pan; saute red peppers for 2 to 3 minutes. Set aside. Add 1/4 cup (or more if needed) oil to the 10-quart pot; heat over medium heat. Add remaining 3 1/2 cloves chopped garlic, remaining 3 chopped green onions, 3 sprigs cilantro, remaining 1 1/2 teaspoons tarragon, a couple of dashes of white and black pepper, 2 Sazon packets, 1 packet chicken bouillon and remaining 1/4 teaspoon cumin. Saute for 2 minutes; add the rice and saute for 1 minute, stirring continuously. Add chicken and reserved broth. Salt to taste; stir well. Let simmer, covered, over medium heat for 15 minutes. Reduce heat; remove lid and cook 5 to 10 minutes. If rice is undercooked, add more broth or water, replace lid and cook until rice is tender. If necessary, add Sazon and salt to taste. Be careful not to add more broth/water than needed. When done, arroz con pollo should be tender and moist, but not juicy or watery. Preheat oven to 350 degrees. Place the rice and chicken in a large baking pan. Drain olives; add to pan along with peas and chorizo. Mix gently. Top with red peppers. Heat in oven for 5 minutes before serving. Yield: 8 servings. Comments: For the best flavor, cook the chicken the day before you serve this recipe; refrigerate it in its broth. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 Formatted for MasterCook by Susan Wolfe - email@example.com
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|Serving Size: 1 Serving (449g)|
|Recipe Makes: 8 servings|
|Calories from Fat: 248 (15%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 9.3g||47 %|
|Monounsaturated Fat 13.8g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 51mg||16 %|
|Sodium 719.8mg||25 %|
|Potassium 526mg||14 %|
|Total Carbohydrate 307.9g||91 %|
|Dietary Fiber 10.9g||44 %|
|Sugars, other 297g|
|Protein 39.2g||56 %|
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Calories per serving: 1681
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