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Arroz con Pollo, Uptown Style

March 12, 2010

My mom  considered this the  “glamorous” version of the Saturday night special for company.

1 medium bell pepper, chopped
2 medium onions, chopped
1 clove of garlic, chopped
3 TBL olive oil
3 c. water
pinch saffron
1 medium cooked chicken, cut into pieces
1 1/2 c. rice
1 pkg frozen peas, cooked
1/2 small can pimentos

Saute pepper, onion, tomato and garlic in olive oil until tender. Add water, saffon, 1 clove, chicken and rice. Cover and cook over low heat until chicken is tender. Check occasionally to prevent sticking. A little dry sherry may be added. Serve on hot platter surrounded by cooked peas and pimento.

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