Arroz Con Pollo - cooking recipe

Ingredients

1/4 c. salad oil
4 to 5 lb. roasting chicken, cut up
1 c. chopped onion
1 1/4 c. water
16 oz. can tomatoes
4 oz. jar diced pimentos
2 oz. jar pimento stuffed olives
2 c. regular long grain rice
10 oz. pkg. frozen peas, thawed
2 tsp. chicken stock base or 2 chicken flavor bouillon cubes or envelopes
1/2 lb. fresh pork sausage links, cut into 1/2-inch pieces
1/4 tsp. pepper
1 Tbsp. salt

Preparation

In an 8-quart Dutch oven over medium-high heat, in hot oil, brown chicken, a few pieces at a time; set aside.
In the drippings, over medium heat, cook onion until it is tender.
Add chicken, water, tomatoes, pimentos and olives and all their liquids and remaining ingredients except peas.
Heat to boiling.
Reduce heat to low.
Cover Dutch oven and simmer chicken mixture 30 minutes or until chicken is almost fork-tender, occasionally lifting rice with fork.
Add thawed peas to Dutch oven and cook 10 minutes more.
(If mixture seems dry when peas are added, cook covered; if it seems moist, cook uncovered.)