Arroz Con Pollo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a large pot with six cups of water and then add the green pepper, onion, garlic, salt and chicken. Trim excess skin off the chicken. Bring to a boil and lower heat to soft boil for up to 2 hours. You're just looking to soften the chicken for shredding.

Step 2

Remove chicken from pot and shred the meat. Discard bone and skin. Strain the broth to remove any particles. All other items can be discarded. This can be made a day in advance to save time.

Step 3

Fill large saute pan with enough olive oil to cover the bottom. Bring to medium heat and saute the onion and garlic to soften. Reduce heat to medium-low, then add red peppers, cumin, tomato sauce, bay leaves, shredded chicken and let cook until combined well (~20 min). *Note - Can be made ahead of time (few hours) until you are ready to made the rice.

Step 4

First, rinse rice and have ready to pour. Add 3.5 cups of broth to the sofrito mixture. Add pulverized saffron, salt, and extra olive oil to the broth and bring to a boil. Immediately upon boiling, add white rice and olives.

Step 5

Cook in low heat (#1 on heat setting) for 20 minutes with cover on.