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Source: Rice

Arroz Con Pollo, Caribbean-Style
A tropical dish with a simple look and a wonderful flavor.
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Serves: 6
Prep Time: 20 minutes
Cook Time: 45 minutes
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1 (3 1/2 pound) chicken, cut into 8 pieces
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 large onion, thinly slices
1 medium-size red bell pepper, cored, seeded and thinly sliced
3 large garlic cloves, minced
3 medium-sized carrots, sliced
2 celery stalks, sliced
3 cups chicken broth
Salt and freshly ground pepper
2 cups medium grain white rice, preferably spanish -style

Pat the chicken dry and season eith salt and pepper. In a large skilet or a Dutch oven, heat the oil over meedium heat. Add the chicken, working in batches if necessary, and cook 4 to 5 minutes per side, or until browned all over. Transfer the chicken to a plate and set aside.

Add the onion and bell pepper to the skillet and cook, stirring for about 5 minutes, or until the onion softens. Add the garlic, carrots and celery, and cook stirring occasionally for about 10 minutes, or until carrots and celery are softened. Add the salt and season to taste with salt and pepper. Return the chicken to the pan, partially cover and simmer, stirring occasionally for 25 minutes. Add the rice and simmer, partially covered, for about 25 minutes longer, or until the rice is tender and all the liquid has been absobed. Spoon the rice and chicken on a platter and serve.

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