On Sat, 18 Jun 2016 11:01:05 -0400, Brooklyn1
> wrote:

>On Sat, 18 Jun 2016 11:37:48 -0300, wrote:
>
>>On Sat, 18 Jun 2016 09:25:57 -0400, Brooklyn1
> wrote:
>>
>>>lucretiaborgia wrote:
>>>>
>>>>Arroz con Pollo
>>>>
>>>>https://postimg.org/image/64o8sd64n/
>>>
>>>Now that looks very tasty... what all is in it?
>>
>>Chicken, onions, garlic, red sweet pepper, white wine, saffron, tomato
>>puree, bay leaves. Simply brown chicken on both sides, remove, cook
>>onion and garlic until onion is transparent. Add the wine wine which
>>has the saffron soaking in it, cook to reduce slightly, add a good
>>tablespoon of tomato puree then add the short grain rice and chicken
>>stock. Put chicken back in again.
>>
>>Bring to rapid boil, cover and put in 375 oven. Takes about 25-30
>>minutes until the rice has absorbed all the liquid.
>
>Thanks, the saffron with wine is a good idea. I make Arroz con Pollo
>totally on the stove top, I like to add gondules (pigeon peas),
>pimento stuffed olives, diced tomato, and pepperoni cubes... Puerto
>Rican style. I will try it with saffron and wine next time.

I add a ring of green peas on top of the almost finished dish. The
green makes the dish prettier.
Janet US