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Arroz con Pollo



ARROZ con POLLO
Acapulco Fresh Recipe

Serves 6

2 1/2 - 3 lbs. chicken, cut up
2 tablespoons olive oil
2 cups long grain rice
1 cup chopped onion
3 cloves garlic, chopped
3 1/2 cups water
1 cup chopped tomato
1 tablespoon chicken base
1 1/4 teaspoon salt
1/2 teaspoon saffron, crushed
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
1 cup frozen baby sweet peas
1 (2 oz.) can sliced pimento, drained

Cut up chicken and sprinkle with salt. In a 12 inch skillet, brown chicken in hot olive oil for 15 minutes. Remove chicken from skillet. In remaining drippings, cook rice, onions and garlic until rice is golden, stirring frequently. Then add water, tomatoes, chicken base, salt, saffron, pepper and cumin. Bring to boil and stir well. Arrange chicken atop rice mixture. Cover and simmer 25-30 minutes, or until chicken is tender. Spread peas and pimento on top and cover. Cook 5 minutes more.

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