Name: Arroz con Pollo
Cook time: 1 1/4 hr
Total time: 2 1/2 hr
Yield: Makes 4 servings
Ingredients: 3 large garlic cloves, coarsely chopped; 2 tablespoons fresh orange juice; 2 tablespoons fresh lime juice; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper; 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces; 1 tablespoon vegetable oil; 1 tablespoon unsalted butter; 1 lb onions, chopped (2 1/2 cups); 2 green bell peppers, chopped; 3 large garlic cloves, minced; 1/4 teaspoon crumbled saffron threads; 1/4 cup dry white wine; 2 teaspoons ground cumin; 2 teaspoons salt; 1 Turkish or 1/2 California bay leaf; 1 (14- to 15-oz) can diced tomatoes, including juice; 1 1/2 cups low-sodium chicken broth (12 fl oz); 1 1/2 cups water; 2 cups long-grain white rice (3/4 lb); 1 cup frozen baby peas (not thawed; 5 oz); 1/2 cup small or medium pimiento-stuffed green olives (2 oz), rinsed; 1/4 cup drained chopped bottled pimientos (2 oz), rinsed; a wide 6- to 7-qt heavy pot (about 12 inches in diameter and 4 inches deep)

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Arroz con PolloRomulo Yanes

'50s I LOVE LUCY

When Ricky and Fred switch roles with Lucy and Ethel ("Job Switching" first aired on September 15, 1952), Ricky decides he wants to make his native Cuban arroz con pollo for dinner. You know there's going to be trouble when Ricky asks Fred if a pound of rice per person sounds right — and sure enough, before long, mountains of rice are bubbling out of a pot, and chicken is exploding from a pressure cooker. Here's a tamer approach.

Active time: 1 1/4 hr Start to finish: 2 1/2 hr

Recipe notes

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