This Arroz con Pollo/Rice with Chicken recipe was passed down to me by my great-aunt, tía Teresa. I was lucky to have been born in a family of Salvadoran women that can cook. Is the best inheritance. I love this dish because is a complete meal all by itself. It combines all the wonderful flavors that everyone wants – the bites of chicken, the salty rice and olives, the sweetness of the green peas, and the aromatic onion and garlic. My husband is not a big fan of olives, but he loves them in this dish.
½ cup vegetable or olive oil
2 pounds chicken pieces (legs, thighs, wings, or any other part you prefer)
1 cup uncooked white rice
½ cup minced onion
1 cup chopped tomato
2 large garlic cloves, minced
½ tablespoon salt
2½ cups Chicken Stock (page 35) or water
1 cup fresh or frozen green peas
1 cup pitted Spanish olives
In a large saucepan, heat the oil over medium heat. Add the chicken pieces, stir, and brown on all sides for 10 to 15 minutes. Remove from the pan and set aside.
In the same pan and oil over medium to high heat, add the rice, onion, tomato, garlic, and salt. Sauté for about 1 minute, and then pour in the chicken stock or water and bring everything to a boil. Add the set-aside browned chicken and reduce the heat to medium low; cover and simmer for about 15 minutes. Just before all the water has been absorbed stir in the green peas, cover, and cook for 5 more minutes.
Gently fold in the olives. Remove from heat and let it rest, covered, for another 5 minutes. Before serving, fluff the rice and chicken with a fork, and correct the salt.