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Arroz Con Pollo

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  • Sprinkle chicken lightly with salt. In a 12-inch skillet brown chicken in hot oil about 15 minutes. Remove chicken from skillet.
  • In the remaining pan drippings cook and stir rice, onion, and garlic till rice is golden. Add water, undrained tomatoes, bouillon granules, salt, saffron, and pepper. Bring to boiling; still well.
  • Arrange chicken atop rice mixture. Cover and simmer 30-35 minutes or till chicken is tender. Stir in peas and pimiento; cover and cook 5 minutes more.


It is necessary to use saffron, however since it is expensive, I have discovered an alternative. In the supermarket they sell (or should sell) a mixture of rice that come pre-mixed with saffron. Where I live, this small package is 99 cents, two packages will work. This item is usually found in the boxed pasta aisle along with the packaged rices. (FYI the one I buy is made by Mahatma and it is .5 ozs)

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