Arroz Con Pollo

Classic Cuban Chicken and Rice

Ingredients:

1/2 Tablespoon olive oil
1 1/2 pounds boneless, skinless chicken (thighs and/or breasts)
1/2 cup onion, chopped - fresh or frozen
4 ounces mushrooms, sliced fresh or 4 oz can
1 teaspoon garlic, minced
1/8 to 1/4 teaspoon black pepper
3/4 cup rice
1/8 teaspoon saffron or 1/2 teaspoon turmeric
1 packet Sazon Goya seasoning - optional
1 cup tomatoes, chopped
1 cup chicken broth
1 packet chicken "Flavor Boost" or similar concentrated chicken broth - optional
1/2 green or red bell pepper, chopped
1 cup frozen peas
1/2 teaspoon salt

Optional Additional Ingredients:

green olives stuffed with pimento

capers

All ingredients are to taste.

Directions:

Heat oil in a non-stick skillet over medium-high heat.  Add chicken in batches and lightly brown on all sides.  Repeat with remaining chicken, adding more oil if necessary.  Set aside chicken and reduce heat to medium.  Add onions and mushrooms and cook until softened, stirring frequently.  Add garlic and black pepper and cook, stirring, for 1 minute.  Add rice and stir until grains are well coated.  Stir in saffron or turmeric, Sazon, tomatoes, chicken broth, and concentrated chicken broth.  Add chicken back in and stir well.

Oven Cooking Method:
Preheat oven to 350 degrees.
Pour chicken and rice mixture into a small baking dish.  Cover with an oven proof lid or aluminum foil.  Bake 45 minutes.  Remove cover.  Remove chicken and shred with a fork or slice into bite size pieces.  (Chicken can also be left whole of you prefer.)  Return to baking dish.  Stir in green pepper and peas.  Season to taste with salt.  Cover and cook for an additional 15 to 20 minutes.  

Crock Pot Method:
Pour chicken and rice mixture into crock pot.  Cover and cook on low 4 to 6 hours or on high 2 to 3 hours (depending on your crock pot) until chicken is cooked through and rice is tender.  Remove chicken and shred with a fork or slice into bite size pieces.  (Chicken can also be left whole if you prefer.)  Return to crock pot.  Stir in green pepper and peas.  Season to taste with salt.  Cover and cook on high for an additional 15 to 20 minutes.

Serves 4