Arroz Con Pollo

• 1 chicken, cut up, each breast half should be cut into 2 portions
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large garlic clove, minced
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1/4 cup cilantro leaf, roughly chopped
• 2 cups converted rice (I use Uncle Ben's)
• 28 ounces canned tomatoes, broken up, and use liquid too
• 1 tablespoon tomato paste
• 1/2 cup sherry wine
• 3 cups chicken broth
• 1/3 cup black raisins (soak first if very dry)
• 1/2 cup green olives, stuffed with pimento
• 1/3 cup slivered almonds
• 1 cup peas, frozen
• 1 teaspoon cumin
• 2 teaspoons turmeric (or achiote or saffron, for color)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper)
• 3 eggs, hard boiled, for garnish
• parsley, for garnish

1. 1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
2. 2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.
3. 2. Add garlic and bell peppers, saute 3 minutes more.
4. 3. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.
5. 4. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.

chicken, olive oil, onion, garlic, green bell pepper, red bell pepper, cilantro leaf, rice, tomatoes, tomato paste, sherry wine, chicken broth, black raisins, green olives, almonds, peas, cumin, turmeric, black pepper, salt, picante sauce, eggs, parsley

Taken from www.food.com/recipe/arroz-con-pollo-418602 (may not work)