Arroz Con Pollo

Total Time: 1 hr 40 mins Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 6
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 garlic clove, finely chopped
• 1 (15 ounce) can tomatoes
• 1 tablespoon olive oil
• 1 (3 lb) broiler-fryer chickens, cut in pieces
• 1 1/2 teaspoons salt
• 1/4 teaspoon pepper
• 1 cup rice
• 1/8 teaspoon turmeric
• 1 cup chicken stock
• 1 bay leaf
• 1/4 teaspoon crushed red pepper flakes

Recipe

• 1 drain tomatoes and reserve juice (add water to make 1 cup juice).
• 2 in a large frying pan or dutch oven, heat oil to medium-high heat.
• 3 sprinkle chicken with salt and pepper and sauté in batches until well browned.
• 4 remove chicken from pan and set aside.
• 5 to pan, add onion, green pepper and garlic.
• 6 cover and cook until softened, about 5 minutes.
• 7 add rice and turmeric.
• 8 cook, stirring a minute or so.
• 9 stir in tomatoes, 1 cup of the reserved juice, the stock, bay leaf, pepper flakes, salt and pepper.
• 10 break up tomatoes and stir well.
• 11 put in chicken pieces and push into the rice to cover.
• 12 simmer at a very low temperature until chicken is tender and rice as absorbed all the liquid, about a hour.
• 13 taste for seasoning and add salt and pepper if needed.