Arroz con pollo
1. Use about 2 cups leftover chicken from a roasted chicken, or boil and bone 1 small chicken
2. In a large pot, heat 3 TBSP olive oil
3. Add 1 clove garlic, diced, 1 large red onion, diced, 1 large red pepper, diced, 1 large green pepper, diced about 6 large mushrooms, sliced and 2 large tomatoes seeded and diced.
4. Drizzle with a little more olive oil if needed
5. Season with salt, pepper, red pepper flakes, cayenne pepper, tabasco sauce, tumeric, a pinch of cinnamon, cilantro and a tsp of lemon peel shavings
7. Saute for about 6-8 minutes
8. Add 1 cup of picante salsa (mild, medium or hot depending on your taste)
9. Add 6 cups rice and stir until well coated
10. Add 3 cups of chicken broth and 3 cups of water. Bring to a boil and boil until mositure is nearly (but not totally) absorbed and rice is tender.
11. Add 1 cup pre-cooked peas and 1 cup pre-cooked corn (canned or frozen) and the chicken.
12. Continue to cook until peas, corn and chicken are heated through. Add more broth if needed.
13. Serve with a salad of sliced cucumbers and tomatoes and red onions and with flour tortillas on the side.
Submitted by ~Tracy
International Dishes
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