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Arroz con pollo (mexican stewed chicken with rice)

Arroz con pollo (mexican stewed chicken with rice)
Main Ingredient: Poultry Chicken Cereals Grains Rice and Grains

Course: Various soups and stews Various Main Dishes

Cuisine: Various North American Various South American

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Arroz con pollo (mexican stewed chicken with rice) ingredients

  • 3 lb chicken, cut in pieces
  • 2483527⁄624973141 c Cooking oil
  • 2483527⁄624973141 c Chopped onion
  • 1 Clove garlic, sliced paper thin
  • 2483527⁄624973141 c Chopped green pepper
  • 1 cn Tomatoes (#2)
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Pepper
  • 2483527⁄624973141 t Paprika
  • 4 cloves
  • 2 small Bay leaves
  • 1 c Raw rice
  • 1 1 O ounce package frozen Peas
  • 1 Sweet red pepper

Cooking Arroz con pollo (mexican stewed chicken with rice)

1. ~cut into ΒΌ" pieces dry the pieces of chicken with paper toweling.
2. Place the oil in a large skiilet and saute the chicken until golden brown.
3. Add the onion, garlic and green pepper and saute until tbe onion is transparent and glazed.
4. Then add the tomatoes, salt, pepper, paprika, cloves and bay leaves.
5. Bring to a rollng boil, and then turn thc heat back to simmer.
6. Cover and simmer for 25 minutes.
7. Add the rice; stir it in well.
8. Cover and simmer for 20 minutes longer, or until the grains of rice are tender.
9. Sprinkle the peas and pepper over the top, and cook, uncovered, for 5 minutes more.
10. Serves If you wish, remove the cloves and bay leaves before serving.


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