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Mom's Arroz con Pollo (Chicken with Rice)

Contributed By: Elaine | See all of Elaine's recipes
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Active Time:  1 Hour
Total Time:  2 Hours 30 Minutes
  8 servings
This recipe is a traditional New Mexico dish that can have many variations of rice, liquid, chilies and chicken. Green chilies vary in heat, so adjust accordingly. This makes a good meal for entertaining served with salad and bread sticks.
RECIPE INGREDIENTS
1 large fryer or 6-8 pieces of chicken breasts
1 1/2 c. buttermilk
1 t. salt
flour to coat chicken
1 c. oil
8-10 oz. green chili, canned or frozen
1 large onion, chopped
1 small jar pimentos, chopped
1 small jar pimento stuffed green olives, sliced or whole
1-2 cans chicken broth (about 16 oz.)
1 can tomato sauce or Rotel Diced Tomatoes/Green Chilies
2 cups raw brown rice
DIRECTIONS
Put chicken pieces in a large bowl and cover with buttermilk. Cool in the refrigerator for 15-30 minutes. Put salt and flour into a baking dish or bowl and coat chicken. Let chicken rest for a few minutes on waxed paper while you get your skillet and oil ready. Heat 1 inch of oil in skillet and brown chicken on both sides. Drain and put aside. Pour off oil except for a small amount (1-2 T). To hot oil add raw brown rice (or white--brown takes longer to cook) and stir for about 2 minutes. Add green chilies, onion, pimentos, olives, chicken broth and tomato sauce and stir to combine. Place browned chicken pieces on top of rice mixture. Cook slowly about an hour and 15 minutes, stirring occasionally. This may be covered and cooked on top of the stove or baked in the oven at 350. If mixture becomes too dry, add more liquid broth,tomato sauce or Rotel Tomatoes & Green Chili.


Date Added: 04/02/2010
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