Arroz con Pollo
(Chicken With Rice) Recipe

Origin: Mexico Period: Traditional

The dish of chicken cooked with rice in a spiced tomato-based sauce is one found throughout south and central America. This recipe is for a traditional Mexican version of the dish.

Ingredients:

1 chicken (about 1.4kg) cut into serving pieces
60ml cooking oil
80g onion, chopped
1 garlic clove, sliced very thinly
75g green bell pepper, chopped
440g tinned tomatoes (with liquid), chopped
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika
1/8 tsp chilli powder
4 cloves
2 bay leaves
110g raw rice
300g frozen peas
1 red bell pepper, finely chopped.

Arroz con Pollo
(Chicken With Rice) Preparation:

Method:

Wash the chicken pieces thoroughly then dry with kitchen paper. Heat the oil in a large pan and use to fry the chicken until golden brown. Now add the onion, garlic and green pepper and fry until the onion is soft and transparent (about 6 minutes).

Stir-in the tomatoes and add the salt, black pepper, paprika, chilli powder, cloves and bay leaves. Bring the mixture to a boil then reduce to a simmer, cover and cook for 25 minutes. Add the rice at this point, cover and allow the mixture to simmer for about 20 to 25 minutes, or until the rice is tender.

Sprinkle the peas and then the red bell pepper over the top and cook, uncovered, for 5 minutes more. Serve hot (but take out the cloves and bay leaves as you serve).

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