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Arroz Con Pollo V (M, TNT)
Source: Unknown
Serves: 8 to 10

2 chickens, cut in serving pieces and marinated in the juice of 1 lemon, salt and pepper for a few hours or overnight, refrigerated
1/4 cup salad oil
1 large onion, chopped finely
1-1/2 cups long grain rice (I use parboiled, note not pre boiled, or sometimes Basmati), washed, soaked in warm water for a few hours or refrigerated overnight, drained
1 can peas, drained, or 1 10-oz. package frozen peas, thawed
1 small jar or can pimientos, drained and chopped finely, or 1 jar roasted peppers
3 tablespoons fresh cilantro, chopped
1 teaspoon salt
Scant 1/4 teaspoon cumin powder (I add very, very scantily because cumin easily overpowers the dish)
2 garlic cloves, crushed
1 cup beer
12 saffron threads
2 cups strong beef or chicken broth which may be made with cubes or powder

Sauté the onion and chicken pieces in the heated oil until golden on both sides. Add the rice, mixing well. Add the peas, pimentos, cilantro, salt, pepper, cumin and the garlic and beer.

Combine the saffron or bijol with the beef or chicken stock in a small pot, heat and add the the chicken mixture. Combine all well, stirring and bring to a boil. Cover and cook over low heat until the chicken is cooked and the rice is dry.

If you have an electric rice cooker, brown the onions and the chicken, place all the ingredients in the electric pot and push the button.

Poster's Notes:
To answer the request for Arroz con Pollo, this is the one that I prepare. It is very TNT and delicious and not too much patchky. Note that the liquid used is beer which gives this dish its authentic flavor.

Posted by Elena Eder

Nutritional Info Per Serving: N/A