Arroz Con Pollo



  1. 1 medium onion, chopped
  2. 1 green bell pepper, chopped
  3. 1 garlic clove, finely chopped
  4. 1 (15 ounce) can tomatoes
  5. 1 tablespoon olive oil
  6. 1 (3 lb) broiler-fryer chickens, cut in pieces
  7. 1 12 teaspoons salt
  8. 14 teaspoon pepper
  9. 1 cup rice
  10. 18 teaspoon turmeric
  11. 1 cup chicken stock
  12. 1 bay leaf
  13. 14 teaspoon crushed red pepper flakes


  1. Drain tomatoes and reserve juice (add water to make 1 cup juice).
  2. In a large frying pan or dutch oven, heat oil to medium-high heat.
  3. Sprinkle chicken with salt and pepper and saute in batches until well browned.
  4. Remove chicken from pan and set aside.
  5. To pan, add onion, green pepper and garlic.
  6. Cover and cook until softened, about 5 minutes.
  7. Add rice and turmeric.
  8. Cook, stirring a minute or so.
  9. Stir in tomatoes, 1 cup of the reserved juice, the stock, bay leaf, pepper flakes, salt and pepper.
  10. Break up tomatoes and stir well.
  11. Put in chicken pieces and push into the rice to cover.
  12. Simmer at a very low temperature until chicken is tender and rice as absorbed all the liquid, about a hour.
  13. Taste for seasoning and add salt and pepper if needed.