Back to Crock Pot Mondays

This recipe is made in the oven but is so easy.

You will need the Williams and Sonoma jar of arroz con pollo starter $ 12.00

Ingredients:

1 chicken, 3 1/2 to 4 pound cut into 8 pieces ( used chicken breasts)

salt and freshly ground pepper

1 Tbs. olive oil

1 cup long grain rice

1 jar arroz con pollo starter

1 1/4 cups chicken stock

1 cup frozen peas

chopped fresh cilantor for garnish

Directions:

Season chicken with salt and pepper

Preheat an oven to 350o F. In a 5-quart Dutch oven over medium-high heat, warm the olive oil. working in batches, brown the chicken, turning once, 4 to 5 minutes per side. Transfer to a plate. Discard all but 1 Tbs. of the fat in the pot. Add the rice and cook, stirring often, for 2 to 3 minutes. Stir in the arroz con pollo starter and stock. Add the chicken, cover and transfer to the oven. Bake for 30 minutes, then gently stir in the peas. re-cover the pot and continue baking until the rice is tender and the chicken is cooked through, 15 to 20 minutes more. Garnish with cilantro and serve immediately.