Arroz Con Pollo Chicken With Rice

Recipe By:
Armana
  • Currently 5.0/5 Stars.
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  • Total Time 35 min Ico-add
  • Yield 6 Servings
  • Level Medium

This is great for lunch.
 

Ingredients

  • 2 1/2 to 3 pound broiler-fryer chicken, cut up (can be pre-boned pieces)
  • 2 tablespoon cooking oil
  • 1 1/2 cups long grain rice
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 3 cups water
  • 1 8 ounces. can tomatoes, cut up
  • 1 tablespoon instant chicken bouillon granules
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon coriander
  • 1 cup frozen peas
  • 1 2 ounces can sliced pimientos
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Directions

  1. 1. Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken in hot oil about 15 minutes.
  2. 2. Remove chicken from pan. In drippings remaining in pan, cook rice, onion, and garlic until rice is golden.
  3. 3. Add water, un-drained tomatoes, bouillon granules, salt, pepper, and coriander. Bring to boiling, stir well.
  4. 4. Arrange chicken atop rice mixture. Cover and simmer 30-35 minutes or until chicken is tender. Add peas. Cover and cook 5 minutes more.
  5. 5. Garnish with pimiento strips.