Arroz con Pollo (Rice and Chicken)

Ingredients

• •1 ea . (1.3–1.8 kg ) chicken , cut into serving pieces
• •Salt to taste
• •Pepper to taste
• •Olive oil
• •4 cloves of fresh garlic , minced
• •1 medium onion , chopped
• •225 g diced red bell pepper
• •425 g (1 can ) diced tomatoes
• •7.5 g (½ tablespoon ) sweet paprika
• •14 g (½ oz) chopped cilantro
• •1.4 liter (6 cups ) chicken stock
• •8 saffron threads or 1 teaspoon food coloring for yellow rice
• •370 g (2 cups) medium or long-grain rice
• •225 g (8 oz ) canned peas ( thoroughly drained )

Instructions

1. 1Season the chicken with two pinches of salt and a pinch of pepper.
2. 2Pour enough olive oil into a large skillet to just barely cover the bottom.
3. 3Sauté chicken in oil until brown. There are two ways to proceed from here: either remove the chicken from the skillet or keep it there.
4. 4Sauté garlic until brown. Be careful, garlic burns easily.
5. 5Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
6. 6Transfer the ingredients to a large stewing pot.
7. 7Add the cilantro, bouillon and saffron (or food coloring). Bring to a rolling boil .
8. 8Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
9. 9Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
10. 10Sprinkle peas on top of the rice.