Classic Arroz con Pollo

By michaelmeiner

Ingredients

• 2 Tablespoons olive oil
• 1 cut up chicken
• 2 cups uncooked rice
• 1 cup chopped onion
• 1 medium red pepper -- chopped
• 1 medium green pepper -- chopped
• 1 clove garlic -- minced
• 1 1/2 teaspoons salt -- divided
• 4 cups chicken broth
• 1 Tablespoon lime juice
• 1/8 teaspoon turmeric
• 1 bay leaf
• 2 cups chopped tomatoes
• 1/2 teaspoon black pepper
• 1 cup green peas

Preparation

Step 1

Heat oil in large Dutch oven. Add chicken; cook 10 minutes or until brown, turning occasionally. Remove chicken.

Add rice, onion, red pepper, green pepper, garlic, 3/4 teaspoon salt to pan; cook and stir 5 minutes or until vegetables are tender and rice is browned. Add broth, lime juice, turmeric and bay leaf. Bring to a boil. Ad tomatoes. Arrange chicken on top and sprinkle with remaining 3/4 teaspoon salt and pepper. Cover, reduce heat to low. Cook 20 minutes more. Stir in peas and cook 10 minutes more or until chicken is done. Remove bay leaf.