Arroz Con Pollo With Peas

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• 2 cups long-grain rice
• 2 1/2 cups chicken broth
• 1/2 cup dry sherry
• 1/4 teaspoon crushed saffron thread
• 2 tablespoons extra virgin olive oil
• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups fresh peas (about 2 lbs in shell)
• 1 roasted red pepper, diced
• 20 pimento stuffed green olives, sliced
• 1/4 cup chopped fresh parsley
• salt and pepper

Recipe

• 1 place the rice in a sieve and set in a bowl. run cold tap water over the rice until the rinse water runs clear. drain well. set aside.
• 2 combine the broth, sherry and saffron in a small saucepan and warm gently over low heat.
• 3 heat the oil in a large skillet over medium high heat. add the chicken and saute for 2 minutes, until the chicken is partially cooked. add the onion and garlic and continue to saute until the chicken is and firm, 2 to 4 minutes. add the rice and saute until the rice appears toasted, about 3 minutes.
• 4 stir the chicken broth mixture into the rice. bring to a boil, cover and reduce heat to maintain a gentle boil. cook for 3 minutes. add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
• 5 fluff the rice with a fork. stir in the red pepper, olives and parsley. season with salt and pepper. serve at once.