Arroz Con Pollo 
Mary Ann Weade
Contributed by Betsy Duncan
(Serves 12)


3 lbs chicken pieces
about a cup of Crisco
1 lb pork cut in sm. pieces
1 can pimientos (sliced)
4 chorizo sausages
1/2 bottle stuffed olives
28 oz can tomatoes
2 bay leaves
15 oz tomato sauce
4 cups rice *
1 bunch parsley (chopped)
1 tsp saffron *
2 large onions (chopped)
Salt & pepper to taste
4 cloves garlic (chopped)
1 can peas


Brown chicken and pork in Crisco. Add sausages and cook. (I take out some of the grease before adding the rest of the ingredients.) Then add tomatoes, tomato sauce, parsley, onions, garlic, bay leaves, saffron,  salt and pepper. Simmer until chicken is tender. Remove chicken and add rice. Cook on medium high until liquid is absorbed. Then cover tightly and steam until rice is done. When serving, add can of heated peas and pimientos over the top.

Arrange chicken around the sides. (Or remove chicken from bones and add to rice.) Parsley may also be used to decorate.

This recipe is wonderful.   Recently I fixed a Panamanian dinner for close friends here in Colorado with arroz con pollo, plantain, stuffed chayote, mango salad and a coffee dessert. It was a big hit!

Note:  *(Saffron is expensive and sometimes hard to find. I buy packaged Saffron rice and substitute half that kind with regular plain white rice, and it gives it a wonderful flavor.)

Presented by CZBrats
November 24, 1998

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