Ingredients
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2 cups long-grain white Rice
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2½ cups Chicken broth
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½ cup Dry Sherry
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¼ teaspoon crushed Saffron
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2 tablespoons extra-virgin Olive Oil
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1 pound boneless, skinless Chicken
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1 Onion
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1 green Bell Peppers
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3 cloves Garlic
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4 Tomato
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1 cup frozen Peas
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10 pimiento-stuffed green Olives
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Salt
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freshly ground Black Pepper
Directions
Arroz con pollo rice with chicken is a classic combination with an infinite number of variations. Recipes for the dish reach as far back as medieval Spain and can be as contemporary as your neighbor’s second-generation adapted version from Puerto Rico. This version is Cuban in inspiration. The olives are what make it distinctive.
