Arroz con Pollo

This is a classic Peruvian dish which Mom made frequently. Also known as green chicken 'n rice. Serve this with bread (rolls or biscuits), and veggies (beets or corn) for a complete meal.

One hour to prepare, 30 minutes to cook

Makes four to eight servings, depending on meat portions

Janice T. Watlington, from classic Peruvian dish

Contributor!Watlington, Janice T. Main Dishes!Arroz con Pollo Chicken!Arroz con Pollo Rice!Arroz con Pollo Garlic!Arroz con Pollo Cilantro!Arroz con Pollo Peas!Arroz con Pollo

Ingredients

• 2 large Onions diced
• 4 large cloves Garlic chopped finely
• 2 large bundles Cilantro (Chinese Parsley, Coriander Leaf) chopped
• 1/4 cup Vegetable Oil
• 4 large Chicken Breasts , or
• 1 Chicken cut up
• 8 oz. Green Peas frozen
• 2 cups Rice uncooked
• 1 tsp. Salt
• 1/2 tsp. Black Pepper ground
• 4 cups water

Directions

Blend onions, garlic, fresh cilantro, and oil into a paste, using blender. This paste may be frozen to preserve fresh cilantro for later cooking.

Salt and pepper chicken pieces. Fry them in a small amount of oil in a large heavy pan until golden brown. Remove the chicken from the pan.

Fry the cilantro-onion mixture in the pan (without cleaning it, in the chicken "drippings") until it is "well cooked" --- it will start to darken.

Add the water, rice, cooked chicken and (frozen) green peas. Cook over medium heat until mixture begins to boil. Cover pan with lid and lower cooking temperature to simmer slowly for fifteen minutes or until rice is well cooked.

This dish may be stretched by adding more veggies, rice and water (one cup rice to two cups water) and chopping up the meat to handle extra guests