INGREDIENTS

INSTRUCTIONS

In a 10-quart pot, heat 1/2 cup oil over medium heat. Add 6 cloves
chopped garlic; saute for 2 minutes. Add 4 chopped green onions, 3 or
4 sprigs chopped cilantro, 2 teaspoons tarragon and a few dashes of
salt. Saute 2 minutes longer. Add chicken; cook for 4 minutes on each
side. Add wine; let simmer for 1 minute. Sprinkle lightly with black
and white pepper. Add 2 packets of Sazon, 1 packet of chicken  bouillon
and 1/4 teaspoon of cumin; stir thoroughly. Add 11 cups of  water; salt
to taste. Let simmer until chicken is firm but tender, up  to 50
minutes. Check frequently; the water should always be above the
chicken. If you add water, taste broth for flavor and add more Sazon
or salt if needed. Remove chicken from pot; transfer broth to a
separate container. You should have 9 cups. If you have less, add
water to make up the difference. While the chicken is cooking, cook
the peas for 1 minute in a small amount of water. Add 1/2 clove of
garlic and a couple of dashes of salt. Remove from heat; set aside.
Cut chorizo into 1/4-inch round slices; saute lightly in their own
fat. Drain chorizo on paper towels. Set aside. Do not discard fat in
pan. Add a little bit of oil to fat in pan; saute red peppers for 2  to
3 minutes. Set aside. Add 1/4 cup (or more if needed) oil to the
10-quart pot; heat over medium heat. Add remaining 3 1/2 cloves
chopped garlic, remaining 3 chopped green onions, 3 sprigs cilantro,
remaining 1 1/2 teaspoons tarragon, a couple of dashes of white and
black pepper, 2 Sazon packets, 1 packet chicken bouillon and  remaining
1/4 teaspoon cumin. Saute for 2 minutes; add the rice and  saute for 1
minute, stirring continuously. Add chicken and reserved  broth. Salt to
taste; stir well. Let simmer, covered, over medium  heat for 15
minutes. Reduce heat; remove lid and cook 5 to 10  minutes. If rice is
undercooked, add more broth or water, replace lid  and cook until rice
is tender. If necessary, add Sazon and salt to  taste. Be careful not
to add more broth/water than needed. When done,  arroz con pollo should
be tender and moist, but not juicy or watery.  Preheat oven to 350
degrees. Place the rice and chicken in a large  baking pan. Drain
olives; add to pan along with peas and chorizo. Mix  gently. Top with
red peppers. Heat in oven for 5 minutes before  serving. Yield: 8
servings.  Comments: For the best flavor, cook the chicken the day
before you  serve this recipe; refrigerate it in its broth.  Recipe
Source: St. Louis Post-Dispatch - 11-23-1998  Formatted for MasterCook
by Susan Wolfe - swolfe1@prodigy.net  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 464
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 280.4mg
Potassium: 322.2mg
Carbohydrates: 91.3g
Fiber: 3.8g
Sugar: <1g
Protein: 11g