ARROZ CON POLLO (Chicken and Rice)

By: George Uribazo


Ingredients:

1/3 C. Olive Oil
1 Med. Size Chicken - cut in pieces and sprinkled with garlic salt
1 Sm. Piece of Cooking Ham - cut up
1/4 C. Stuffed Olives
1 Sm. Green Cooking Pepper - chopped
1 Med. Onion - chopped
2 Cloves Garlic
1 Med. Tomato - chopped
2 C. Raw White Rice
3 C. Hot Chicken Broth or Water
1 Can Tomato Sauce
1 Sm. Can of Pimientos
1 Sm. Can or Frozen Peas
Cilantro - few leaves (available in specialty shops or herbal shops)


Preparation:

In a heavy 4-5 quart casserole, sautee cooking ham
in hot oil for 3 minutes. Remove to large plate. Add
chicken pieces, sautee until golden and remove to
plate with ham. Add onion, garlic, tomato, green pepper
and cook until soft. Add raw white rice and stir until well
coated. Add hot broth, tomato sauce, salt and pepper
to taste, olives, cilantro leaves, chicken pieces and ham.
Stir just until mixed. Cover and simmer over low heat
about 30 minutes or until rice is done. Garnish with pimiento
and green peas.

Enjoy a Puerto Rican Cuisine at Home!!