Recipe of the Week: Arroz Con Pollo, by G.L.

Ingredients:

• 1 frying chicken, cut up
• 1 tsp salt
• 1/4 tsp pepper
• 1 clove garlic, minced
• 1 pinch of saffron powder
• 3 cups broth or bouillon
• 2 Tbsp dry sherry
• 1 (16 oz) can peas, drained
• 1/2 cup sliced, stuffed green olives
• 2 cups cooked rice

Directions:

1. In a slow-cooking pot, combine chicken with salt, pepper, garlic, and saffron.
2. Pour chicken broth and sherry over chicken.
3. Cover and cook on low for 4 to 6 hours.
4. Drain the chicken, saving 2 cups of broth.
5. Turn the control to high and combine the chicken, 2 cups of broth, peas, olives, and cooked rice.
6. Cover and cook on high another 20 to 30 minutes, or until hot.

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