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Arroz Con Pollo Recipe

Recipe Ingredients

1 (2 1/2 to 3 lb.) broiler fryer chicken, cut up
2 tbsp. cooking oil
1 1/2 c. long grain rice
1 c. chopped onion
2 cloves garlic, minced
2 (12 oz.) cans Coors beer
1 (8 oz.) can tomatoes, cut up
1 tbsp. instant chicken bouillon granules
1/4 tsp. thread saffron, crushed
1 c. frozen peas
1 (2 oz.) can whole pimientos, drained, cut into strips

Cooking Directions

Sprinkle chicken with a little salt and pepper; brown in hot oil. Remove chicken. Reserve 2 tablespoons drippings in pan. Add rice, onion and garlic; cook and stir until rice is golden. Add Coors, undrained tomatoes, bouillon granules, saffron, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to boiling; stir well.
Place chicken atop rice. Cover; simmer 30-35 minutes. Add peas. Cover; cook 5 minutes more. Garnish with pimentos. Makes 4-6 servings.

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