ARROZ CON POLLO

By JanV

A delicious version of a Spanish classic!

Ingredients

• 1 whole chicken, cut into 8 pieces or 8 chicken breasts (or your favorite chicken pieces)
• 1/2 cup olive oil
• salt & pepper to taste
• 4 garlic cloves, finely minced
• 1 medium onion, diced
• 2 celery stalks, chopped
• 1 cup long grain rice
• 1/2 cup small, pitted green olives
• 1/4 cup drained capers
• 1 15-oz. can diced or crushed tomatoes
• 1 bell pepper, chopped
• 3/4 cup green peas
• Water

Details

Servings 6

Preparation

Step 1

Brown the chicken pieces in the oil in a large deep pot over medium high heat. Transfer to a large bowl and season with salt & pepper. In the same pot, saute the garlic, onion, bell pepper & celery over medium heat until translucent. Add the rice and saute, stirring constantly, until the rice begins to yellow. Add the olives, capers and tomatoes. Add enough water to cover the rice. Adjust the salt and pepper to taste. Arrange the chicken pieces over the top. Cover; reduce the heat and simmer slowly for 50 minutes. Add peas and simmer another 10 minutes.

Note: I decreased the oil by half without changing the great flavor of this dish.