Arroz con Pollo (Rice and Chicken)

Ingredients

• 1500 gChicken
• 6 gSalt
• 1 gPepper
• 30 mlOlive oil
• 12 gGarlic
• 150 gOnion
• 232.5 gBell pepper
• 425 gTomato
• 14 gCoriander
• 1400 mlChicken broth
• 0.01 gSaffron
• 370 gRice
• 225 gPea

Instructions

1. 1

   Prepare

   • Cut the chicken into serving pieces if not already done. Rub with about two pinches of salt and a pinch of pepper.
2. 2

   Brown the chicken

   • Heat olive oil in a large skillet (thin layer to cover bottom).
   • Brown the chicken pieces in batches over medium-high heat until golden. Remove or keep in pan.
3. 3

   Sauté vegetables and spices

   • Sauté garlic briefly until golden (watch carefully).
   • Add onion, bell pepper, diced tomatoes and paprika; cook until tender.
4. 4

   Combine in pot

   • Transfer the sautéed mixture into a large stewing pot (add chicken if you removed it).
5. 5

   Broth and herbs

   • Add chopped cilantro, chicken stock and saffron (or food coloring). Bring to a boil, then simmer.
6. 6

   Cook the rice

   • Add the uncooked rice and stir well. Simmer over medium heat until rice is cooked and liquid absorbed. Add more broth/water if needed.
7. 7

   Finish with chicken

   • If you removed the chicken earlier, return pieces to the pot and cover with rice. Let stand 2–3 minutes to warm through.
8. 8

   Add peas and serve

   • Sprinkle the drained peas over the rice, heat briefly and serve with extra chopped cilantro.