Arroz Con Pollo

This as an adaptation of a recipe that I read in the New York Times about 35 years ago. It never fails to garner positive comments from my friends; And my Puerto Rican and Cuban friends loved this version.

1 cup olive oil
1 medium onion, roughly chopped
2 to 4 gloves garlic, minced
1 carrot, chopped
1/2 green pepper, seeded, chopped
1 8-ounce can tomato sauce
1 cup frozen peas
1 4 3/4 0z. jar green olives with pimientos
1 T. vino seco (a salty white wine available in the supermarket)
3 cups saffron yellow rice (mahatma, brand name)
4 pimientos
1 T. kosher salt
1 3 to 4 pound chicken cut into 8 pieces


1. Heat olive oil in a large heavy skillet. Add chicken parts and onions in one layer. Cook slowly without browning for about 10 minutes.

2. Mash the salt and garlic together on the cutting board or in a mortar and pestle until they form a paste. Add the salt/garlic mixture to the chicken. Add enough water or chicken broth to cover the chicken.

3. Add the carrots, green pepper, tomato sauce, peas, olives and vino seco. Bring the liquid to a boil; lower the temperature and simmer for about 10 minutes to meld the flavors.

4. Add the saffron rice, return to a boil, lower the temperature and simmer for 20 to 30 minutes or until water is absorbed and the chicken is tender. The internal temperature of the chicken when tested with an instant read thermometer should be about 165 degrees.

5. Add pimientos as a garnish.