Arroz Con Pollo With Peas - cooking recipe

Ingredients

2 cups long-grain white rice
2 1/2 cups chicken broth
1/2 cup dry sherry
1/4 teaspoon crushed saffron thread
2 tablespoons extra virgin olive oil
1 lb boneless skinless chicken breast, cut into 1-inch cubes
1 onion, diced
2 garlic cloves, minced
2 cups fresh peas (about 2 lbs in shell)
1 roasted red pepper, diced
20 pimento stuffed green olives, sliced
1/4 cup chopped fresh parsley
salt and pepper

Preparation

Place the rice in a sieve and set in a bowl. Run cold tap water over the rice until the rinse water runs clear. Drain well. Set aside.
Combine the broth, sherry and saffron in a small saucepan and warm gently over low heat.
Heat the oil in a large skillet over medium high heat. Add the chicken and saute for 2 minutes, until the chicken is partially cooked. Add the onion and garlic and continue to saute until the chicken is white and firm, 2 to 4 minutes. Add the rice and saute until the rice appears toasted, about 3 minutes.
Stir the chicken broth mixture into the rice. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for 3 minutes. Add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
Fluff the rice with a fork. Stir in the red pepper, olives and parsley. Season with salt and pepper. Serve at once.