recipe Wednesday

I haven't tried this recipe yet, but it sounds similar to one that I made at Dream Dinners a while back. If it is, then I will tell you that it is fabulous! Since they don't really give you the recipes to take home at Dream Dinners, I can't tell exactly how close this recipe is though. I know that their recipes uses corn and black beans instead of the bell pepper and peas, but this still sounds good. I am going to try this one soon - probably after we get back from the beach.

Arroz con Pollo

from River Road Recipes...
The Textbook of Louisiana Cuisine


INGREDIENTS:

1 large fryer (at DD we used 6 boneless, skinless chicken breasts)
1 cup salad oil
1 medium onion, chopped
2 cloves garlic, chopped
6-ounce can tomatoes (drained, but save juice)
1-1/2 quarts water
1 bay leaf
2 tablespoons salt
Pinch of saffron
1/2 medium-sized bell pepper, sliced
1-3/4 cups long grain rice
6-ounce can peas
1 small pimento, sliced

TO PREPARE:

Cut chicken into quarters and fry in salad oil. When chicken is well browned, add onion, garlic, and drained tomatoes. Use the liquid from the tomatoes to make up the 1-1/2 quarts water. Add the water, bay leaf, salt, saffron, and green pepper. Stir thoroughly and let cook slowly for 20 minutes.
Place chicken in a covered baking pan, add liquid and rice, and cook in 350-degree oven for about 20 minutes or until rice is tender. Heat peas and serve over rice. Garnish with pimento.

SERVES: 4
Copyright 1959 The Junior League of Baton Rouge, Inc.