Arroz con Pollo a lo Aibonito (Chicken with Rice Aibonito)

Servings 10-12

2 whole bone-in chicken breasts with skin, cut into 2-inch pieces
1 recipe traditional garlic dipping sauce
1/4 cup olive oil
1/2 cup black olives, pitted and chopped
1/3 cup golden raisins
1/2 cup green peas
1 6-ounce jar pimientos, drained and cut in strips
4 cups long-grain rice
4 to 5 cups chicken stock generous pinch saffron, soaked in an additional
1 cup boiling chicken stock
2 teaspoons salt
1 teaspoon black pepper

1 Marinate the chicken pieces in the dipping sauce for 30 minutes. Drain and discard
the liquid. In a skillet, heat 2 teaspoons oil, lightly saute the chicken pieces, and set
aside. Heat the remaining olive oil in a Dutch oven. Saute the olives, raisins, peas, and
pimientos for 5 minutes. Stir in the rice. Add enough chicken stock, including the cup
with saffron, to cover the rice, and bring to a boil. Add salt and pepper. Reduce the
heat and add the chicken. Simmer for 20 minutes, or until the rice and chicken are
Puerto Rican Recipes
Arroz con Pollo a lo Aibonito (Chicken with Rice Aibonito)
Puerto Rican