Arroz Con Pollo

YIELD 4-6 servings

ACTIVE TIME 30 min

TOTAL TIME 9 hour 45 min

INGREDIENTS

Rice

• 3 cups uncooked rice (Grandma always used Mahatma Rice)

• 6 cups of bone water, or low-sodium chicken broth

• 1/2 stick of butter

• 1/2 onion, chopped

• 1/2 bell pepper, chopped

• 1 glove of garlic, minced

Chicken (must marinate overnight)

• 4 lbs. of chicken (any part)

• 1 can El Pato (the yellow can with the duck on it, usually found in the Mexican section of the grocery store)

• 4 bell peppers

• 1 large onion

• 3 cloves of garlic

• 1/3 bunch of cilantro

Sauce

• Chicken sauce (liquid from crock pot/pot)

• 1 6 oz can tomato paste

• 1 small (approx. 6oz) can tomato sauce

• 1 cup ketchup

• sugar to taste

• Salt / Pepper to taste

• 1 T Worcestershire Sauce

• 1 T Salsa (La Victoria Salsa Suprema was Grandma favorite)

• Drops hotsauce -Tabasco is best (to taste)

Veggies

• 1/4 onion

• 3 cloves garlic

• 1/4 bunch cilantro

• 1/4 bellpepper

• 2 carrots, diced fine

• Vegetable Oil

• 3/4 can of peas

• 1/2 can sweet corn

INSTRUCTIONS

CHICKEN

1. Combine all ingredients, except chicken and El Pato, in food processor / blender, until it forms a paste.

2. Rub paste all over chicken and marinade overnight

3. Place chicken in crock pot (or pot on stove), cover with El Pato and cook covered, on low for 8hrs, or until chicken falls from the bone

4. Let cool, de-bone, shred into bite sized pieces. Set chicken aside. Save sauce from crock pot/pot.

5. Boil chicken bones in water (6cups) to remove excess meat. Save bone water for rice.

RICE

1. In sauce pan, saute onion, garlic and bell pepper in butter

2. Add rice and saute until rice is popped - majority of grains have turned opaque

3. Pour in 6 cups of liquid. Bring to a boil.

4. Reduce heat to low, cover and cook until all liquid has evaporated (about 25 minutes). Rice should be fairly dry. Avoid lifting the lid until after 20 minutes, otherwise rice will be mushy.

SAUCE

1. In a large pot, saute veggies in Vegetable Oil

2. Add chicken sauce, tomato sauce, ketchup, sugar, salt/pepper, Worcestershire Sauce, salsa and Tobasco. Tomato paste is for thickening, so use only as much as you need.

3. Add chicken.

4. Add peas

5. Mix rice in with sauce.

6. Mix well until good consistency. Cook down if too wet.

NUTRITION

Calories 348.0

Total Fat 6.0 g

Saturated Fat 1.0 g

Polyunsaturated Fat 0.0 g

Monounsaturated Fat 0.0 g

Cholesterol 50.0 mg

Sodium 423.0 mg

Potassium 0.0 mg

Total Carbohydrate 48.0 g

Dietary Fiber 4.0 g

Sugars 0.0 g

Protein 25.0 g