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Arroz Con Pollo for a Crowd

Arroz Con Pollo for a Crowd

Serves 10

  • 8 cups chicken stock
  • 6 chicken breasts
  • 3/4 cup vegetable oil
  • 2 finely chopped onions
  • 3 cloves minced garlic
  • 3 cups seeded, chopped tomatoes
  • 2 grated carrots
  • 2 tbl red wine vinegar
  • 1/8 cup tomato paste
  • 2 tsp achiote powder
  • 2 tsp dried oregano
  • 3 tsp salt
  • 1 tsp pepper
  • 5 cups long grain white rice
  • 1 cup canned or cooked peas
  • 1/2 cup stuffed olives
  • Chopped cilantro and lime wedges

Bring the stock and chicken breasts to a boil. Reduce heat and simmer for 10 minutes. Turn off heat and let sit for 10-15 minutes. Remove chicken and leave to cool.

Add water to chicken stock to make 10 cups. Set aside. In a large pot, heat oil, garlic and onion until soft and translucent.

Add next nine ingredients. Stir until blended.

Add liquid. Bring to a boil over medium heat. Simmer until water evaporates. Cook at low heat, covered, for 25 minutes.

Shred chicken. Add to rice. Stir in peas and olives. Sprinkle with cilantro. Serve with lime wedges. 

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