Steamed asparagus spears and fresh parsley, for garnish, if desired
Instructions
Wash and dry chicken pieces. Set aside. Put bacon in a heavy skillet and fry slightly, then add ham, onion, garlic, and green peppers; cook until soft and lightly browned. Remove from pan, leaving grease in pan.
Brown the chicken in the remaining fat, adding more oil if necessary. Place the chicken in a large Dutch oven and add tomato paste, sliced olives, the browned vegetables, salt and 1 cup of the boiling water. Cover and simmer over low heat 1 to 1 1/2 hours or until chicken is almost tender.
Melt butter in another pan; add rice. Cook, stirring constantly, about 10 min. or until rice is lightly browned. Add the rice to the chicken with th remaining 4 cups boiling water. Cover and simmer about 30 min. or until both checken and rice are tender and excess water has been absorbed.
Arrange mixture on a hot platter. Garnish, if desired, with strips of pimiento, sprigs of parsley, and heated asparagus tips.
Serving
Suggestions
Serve with black beans and Cuban bread
Originally Submitted
6/25/2010
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