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


  • 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


  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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