CUBAN CHICKEN AND YELLOW RICE

CUBAN CHICKEN AND YELLOW RICE image

Number Of Ingredients 10

2 - tablespoons olive oil
4 - 4 ½ lb whole chicken
Coat the chicken with fresh ground black pepper
1-tablespoon sea salt
2-quarts water
2- 14 oz cans chicken broth
2 - tablespoons crushed garlic
1 - 10 - ounce package yellow (saffron) rice mix
Half of a 1-lb package of frozen green peas (do not thaw)
3 roasted red bell peppers (from a jar) - diced into large chunks

Steps:

Pour the 2 quarts of water and the 2 cans of chicken broth into a large pot over moderately high heat. Rinse the whole chicken under cold water and pat dry. Coat chicken with fresh ground black pepper and place in pot. Add sea salt and bring to a boil. Turn down the heat and simmer (partially covered with the lid) for approximately 3 hours or until the meat begins to fall off the bone. Remove chicken from broth and set aside to cool. Add garlic and rice Strip chicken meat from the bone and add to pot 15 minutes later add peas and diced roasted red peppers Cook until peas are soft. Taste for salt and pepper and adjust as needed and serve. Meal is best when served with fresh Cuban bread and real butter