Arroz con pollo Recipe

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Arroz con pollo

Artist:	_	Yield:	6
Categories:	Cereals, Mexican, North American, Poultry, Rice & Grains, South American	Rating:	0
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Ingredients:

1	can	Tomatoes, (15 ounces)
1 1/2	cup	Low sodium chicken broth
3	lbs	Chicken, skinned & cut up
1	tsp	Canola oil
1	large	Onion, chopped
1	small	Green bell pepper, seeded
		-and chopped
2		Garlic cloves, minced
1	cup	Long-grain rice
1	tsp	Oregano
1/4	tsp	Ground cumin
1/4	tsp	Pepper
1		Bay leaf
10	oz	Frozen peas, thawed
		Salt
1/4	cup	Green onions, thinly sliced

Procedures:

1	Drain liquid from tomatoes into glass measure and add enough broth to make 2 cups liquid.
2	Rinse chicken and pat dry.
3	Heat oil in a 5 quart pan over medium high heat.
4	Add several pieces of chicken (do not crowd pan) and 2 tablespoons of water; cook, turning as needed, until chicken is browned on all sides (about 10 minutes).
5	Add more water, 1 tablespoon at a time, if pan appears dry.
6	Repeat to brown remaining chicken, setting pieces asided as they are browned.
7	Discard all but 1 teaspoon of the drippings.
8	Add chopped onion, bell pepper, and garlic to pan; cook, stirring, until onion is soft (about 5 minutes).
9	Stir in tomatoes (break them up with a spoon), broth mixture, rice, oregano, cumin, pepper and bay leaf.
10	Bring to a boil.
11	Return chicken to the pan.
12	Reduce heat, cover, and simmer until meat near thighbone is no longer pink.
13	Cut to test (about 45 minutes).
14	Add more broth as needed to prevent sticking.
15	Stir in peas, season with salt to taste.
16	Just before serving garnish with green onions