Arroz Con Pollo(A Classic Central American Dish)

• 1 large fryer or roasting chicken, cut up
• 1 carrot, sliced
• 2 c. onions, chopped
• 2 c. celery, chopped
• 1 1/2 tsp. comino
• 1 1/2 tsp. oregano
• 2 cloves garlic, pressed
• salt and pepper to taste
• 1/3 c. olive oil or corn oil
• 2 c. dry long grain rice (instant or fast cooking)
• 1 tsp. paprika
• 1 Tbsp. lime juice
• big pinch saffron
• 3 tsp. chicken bouillon crystals
• 1 lb. sliced chorizos or Polish kielbasa garlic sausage
• 1 c. sliced green stuffed olives
• 1 (4 oz.) jar pimentos, sliced
• 1 Tbsp. capers
• 1 (10 oz.) pkg. frozen peas
• 1 c. sliced water chestnuts

1. Put chicken, carrot, 1 cup each onions and celery, 1/2 teaspoon comino, 1/2 teaspoon oregano, 1 clove garlic, salt and pepper and water to cover.
2. Poach gently until tender, approximately 35 to 45 minutes.
3. Let simmer, do not boil.

chicken, carrot, onions, celery, comino, oregano, garlic, salt, olive oil, long grain rice, paprika, lime juice, saffron, chicken bouillon crystals, chorizos, olives, pimentos, capers, frozen peas, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=772354 (may not work)