Arroz con Pollo
1/4 cup olive oil
Ground Annato Anchiote ( found in latin section)
Whole chicken cut into parts. Remove skin to reduce fat
1 large yellow onion diced
10 cloves garlic, minced
1 green pepper diced
1 jar capers or green olives(optional)
2 cups long grain rice
12 basil leaves cut into strips
Fresh Parsley Handful, cut up
4-5 cups chicken broth
3 bay leaves
Salt and pepper to taste ( 1/2 teaspoon I used)
1/2 cup frozen peas
Garnishes: Pimentos or roasted red peppers in jar
Directions
Place 1/4 cup of olive oil in large stockpot. Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Add enough Annato Anchiote to slightly cover all the chicken. Brown chicken, but do not burn. Remove chicken from pot and place onion, garlic, green pepper in pot. Cook for awhile until soft, but do not burn garlic. Put capers in pot. Add rice to the pot with onion, garlic and pepper, then swirl rice into the mixture. Allow rice to cook for a few minutes. Place cut up basil and parsley in pot. Add broth, bay leaves, salt and pepper and simmer. Cook until rice is soft and tender. If needed add more broth if you would like recipe to be more juicy.
Add peas before serving.
Serve by placing the rice and chicken on a large platter and decorate with slice of pimentos or roasted red peppers.
