Arroz Con Pollo

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 chicken, cut up, each breast half should be cut into 2 portions
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large garlic clove, minced
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1/4 cup cilantro leaf, roughly chopped
• 2 cups converted rice (i use uncle ben's)
• 28 ounces canned tomatoes, broken up, and use liquid too
• 1 tablespoon tomato paste
• 1/2 cup sherry wine
• 3 cups chicken broth
• 1/3 cup black raisins (soak first if very dry)
• 1/2 cup green olives, stuffed with pimento
• 1/3 cup slivered almonds
• 1 cup peas, frozen
• 1 teaspoon cumin
• 2 teaspoons turmeric (or achiote or saffron, for color)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper)
• 3 eggs, hard boiled, for garnish
• parsley, for garnish

Recipe

• 1 1. take skin off thighs and breast portions. leave skin on drumsticks and wings.
• 2 2. put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. add chicken and saute 5 minutes.
• 3 2. add garlic and bell peppers, saute 3 minutes more.
• 4 3. add everything else except garnishes. bring heat to medium-high, stir and bring to a boil.
• 5 4. when it reaches a boil, cover and reduce heat to a high simmer. cook approximately 35-40 minutes. it will still look slightly wet. turn off flame and let it sit for 10 minutes before serving. garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.