Arros con Pollo (Chicken with rice)

Arros con Pollo (Chicken with rice)

 

Here is one of my favorites I make it all the time. It is easy and everyone will enjoy it.

4 to 6 servings

Ingredients

• One whole small Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
• Lemon or lime, juice only -- 1
• Garlic, minced -- 3 to 5 cloves
• Salt and pepper -- to season
• Olive oil -- 3 tablespoons
• Onion, chopped -- 1
• Green or red bell pepper, chopped --1

• Rice -- 3 cups
• Tomato, seeded and chopped -- 1 cup
• Chicken stock or water -- 3 1/2 cups
• Green olives -- 10 to 15
• Peas -- 1 cup
• Oregano -- 2 teaspoons
• Salt and pepper -- to taste
• Cilantro chopped -- 1/2 bunch

Method

1. In a large bowl, toss the chicken pieces with the lemon or lime juice, garlic, salt and pepper and marinate for at least 1 hour or overnight.
2. Heat the olive oil in a large, heavy bottomed pot over medium flame. Pat the chicken pieces dry and sauté then in small batches to brown on all sides. Remove to a platter and set aside.
3. Add a little more oil to the pot if needed and sauté the onion, peppers, garlic and optional ham until the onion is translucent but not browned.
4. Stir in the rice and tomatoes and cook for another 1-2 minutes. Then add the stock or water, olives, peas, oregano, salt and pepper. Lay the browned chicken pieces over the top. Bring to a boil, reduce heat to low, cover tightly and simmer for about 30 minutes.
5. Remove from heat and let rest, covered, 10 minutes. Toss all the ingredients gently with a fork, garnish with the chopped cilantro and serve.

  You could add some fried tostones or sweet plantains and a raja of avocado to take this dish to the next level. Pour some olive oil on top after served for an out of body experience.