ABUELITA'S ARROZ CON POLLO

Abuelita's Arroz con Pollo image

Provided by Susan Feliciano

Time 1h15m

Number Of Ingredients 16

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3 lb chicken pieces or
2 lb boneless breasts and thighs
3 Tbsp olive oil
1 Tbsp dried oregano
3 clove garlic, smashed and slivered
1/2 tsp salt
1/2 tsp ground black pepper
2 Tbsp cider vinegar
1/4 c chopped bacon or salt pork
1/2 c diced onion
1 green bell pepper, diced
2 pkg saffron yellow rice mix (10 oz. total)
1 or 2 seeded chopped tomatoes
3 c chicken stock or water
1 c pigeon peas or garbanzo beans, drained well
1/4 c sliced pimento-stuffed spanish olives

Steps:

1. Wash chicken pieces and pat dry. Combine oregano, garlic, salt, pepper, and vinegar in a small bowl. Rub this mixture well into the chicken pieces.
2. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Brown all chicken pieces well on both sides. Do this in 2-3 batches so as not to crowd chicken. Remove chicken to an oven-proof plate, cover with foil, and keep warm.
3. In same skillet, cook bacon or salt pork until fat is rendered and bacon crisps up. Saute the onion and green pepper in the bacon fat until soft. Add a little olive oil if necessary. Stir in tomatoes and rice mix. Stir over medium heat until rice is well coated and tomatoes release their liquid. Stir in the chicken stock slowly, and bring to a boil. Lower heat to simmer and arrange chicken pieces over rice. Cover and cook on low heat until all water is absorbed and chicken is done, 20-30 minutes.
4. Uncover skillet and stir in pigeon peas and olives. Raise heat to medium and cook, stirring occasionally, until rice dries out slightly and makes a crispy crust on the bottom of the skillet.
5. Serve with fried plantains https://www.justapinch.com/recipes/side/side-vegetable/abuelita-s-tostones-de-platano-fried-plantains.html?p=1 for an authentic Puerto Rican supper.