Mila is my masseuse. She is Cuban and gave me this recipe several
years ago. It's very tasty. I've sort of customized it to make it a
good quick dish. I make the rice according to Mila's directions and
add a cut up supermarket rotisserie chicken.
terry
Mila's Aroz con Pollo
Serves 8
1 large bell pepper -- chopped
1 mediumonion -- chopped
1 1/2 cupslong grain rice
1 bottlebeer
1 cantomatoes -- drained
1 tablespoonturmeric
saffron
1 dropyellow food coloring
1 jargreen olives
some frozenpeas
1 smalljar of pimiento's
1 chicken -- cut up
Marinate the chicken in the criollo sauce overnight in the fridge.
Shrimp can also be added.
In a large pan put a little oil and saute the bell pepper and onion.
Adding the rice to just coat with a tiny bit of oil.
Add the beer, tomatoes, turmeric, saffron, turmeric, food coloring
(if you use it) And bring this to heat. Add the drained chicken,
cover and simmer on very low heat until the rice is cooked and
separate. Approximately 15 minutes.
Then add the drained jar of green olives, some frozen green peas (the
heat of the rice will cook them), and the pimentos.
If you increase the amount of rice just add chicken stock to cover
about 1 inch.
Because it's so flexible this is a good company dish. And very pretty.
Recipe Notes
: The marinating sauce is Moju Criollo and is available in Spanish
markets. One brand name is La Lechonera Marninate the chicken parts
in this sauce overnight or several hours.
Exported from A Cook's Books -- Recipe management for Macintosh
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