Abuelo’s Arroz con Pollo

I have great memories eating this meal at my grandparents' house. My abuelo would make this for lunch regularly. It was one of my favorite dishes as a kid. I had to translate this recipe from word of mouth (and from Spanish to English). A few notes on the ingredients: He would always clean the chicken thighs by trimming all/most of the fat. Bijol is a coloring and seasoning condiment that you should be able to find in the latin aisle or latin grocery store.

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Step 1

Rinse the rice with water.

Step 2

Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and green pepper. Saute until softened, about 5 minutes.

Step 3

Add the chicken, tomato sauce, half the peas with juice from the can, chicken broth, yellow rice coloring powder. Cook for approximately ten minutes.

Step 4

Turn the heat to low. Add the rice and wine. Simmer on low with the pot covered, stirring occasionally until rice is tender, about 20 minutes. Add more chicken broth if the dish starts to dry out during cooking or if the rice is not yet tender. Season with salt to taste.

Step 5

Garnish with remaining peas and pimientos and serve!