Arroz Con Pollo

ARROZ CON POLLO

1 broiler-fryer chicken, cut in half
3 tbsp. olive oil
2 c. uncooked long grain rice
1 c. chopped onion
1 red pepper, chopped
1 clove garlic
1 1/2 tsp. salt
1/2 tsp. basil
4 c. chicken broth, warmed
1/4-1/8 tsp. measure ground saffron
1/2 tsp. turmeric
1 bay leaf
1 tbsp. fresh lime juice
2 c. chopped fresh tomatoes
1/2 tsp. peppercorns, ground
1 c. peas

In large Dutch oven, place olive oil and heat to medium high temperature. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove chicken to warm tray. Add rice, onion, peppers, and garlic to oil in pan; stir fry about 5 minutes. Sprinkle with 3/4 teaspoon of the salt and basil. Add chicken broth, stir; then add saffron, turmeric, bay leaf and lime juice.

Bring to boil and add tomatoes. Arrange chicken on top and sprinkle with remaining 3/4 teaspoon of the salt and ground peppercorns. Cover, reduce heat to low and continue cooking about 20 minutes. Add peas and continue to cook, covered about 20 minutes longer until rice is done. Fluff with a fork and done.

Armenian Chicken Pilaf

1 3 lb. chicken, cut into serving pieces

Salt and freshly ground black pepper to taste

1 tbsp. butter

1 tbsp. olive oil

2 lg. onions, finely chopped

3/4 tsp. mixed spices or 1/2 tsp. cinnamon and 1/4 tsp. allspice

4 lg. ripe tomatoes, peeled, seeded, and finely chopped

2 tbsp. tomato paste

1 c. cold water

1 c. boiling chicken broth, more if needed

1 c. uncooked long-grain white rice

Season chicken with salt and pepper. In a skillet, heat the butter and oil over moderate heat. Saute chicken until brown on all sides. Transfer to a plate and set aside. Add the onion to the skillet and saute until lightly browned, stirring frequently. Add spices. Stir in the tomatoes, tomato paste, water, and salt and pepper and bring to a boil. Return the chicken to the skillet and baste with the sauce. Reduce the heat to low, cover and simmer, basting occasionally, about 30 minutes or until the chicken is tender, adding a little water if necessary. Taste for seasoning. Stir in the chicken broth and the rice and arrange the pieces of chicken over the mixture. Cover and simmer undisturbed about 25 minutes or until the rice is tender and the liquid in the pan has been absorbed.