Name: Arroz con Pollo (entre nous)                 Serves: 2

Category: Chicken,rice         Cuisine: Spanish            Source: TD

Ingredients:
1/2 fryer, cut up and skinned (except for the wing)
Salt and pepper
3 Tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
1 cup Uncle Ben's rice
1/2 tsp saffron, or few pinches of dried stigmas,
   rubbed between your fingers to crumble
1/2 tsp basil
1/2 tps oregano
1/4 tsp cayenne pepper
1 tsp parsley
2 cups chicken broth 1/2 cup white wine

In a heavy 10" frypan saute onions and garlic in oilve
    oil until soft.

Add the rice, 1 tsp salt, some black pepper and saffron.

Stir, combining with the oil, and saute 1 minute.

Stir in the broth and wine and bring to a strong simmer.

Place chicken parts on top. Sprinkle the chicken with
   a small amount of Goya Cilantro y Anchiote powder.

Cover the pan and simmer for 20 minutes.

Turn the chicken parts over. Cover and simmer 10 minutes.

If rice is soupy, simmer uncovered to lose the soup.

Add peas and pimentos, cover and simmer 10 minutes.

Serve with chilled Chilean wine from the Andes and
share with the one love.