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Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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ARROZ CON PUERCO - CHICKEN (OR PORK) AND RICE

From: Chris Fennimore, QED Cooks
Primary category: Entrees

Ingredients

4 pork chops or boneless sirloin chops
2 TBS olive oil
1 large onion, diced
1 cup red & green pepper, diced
1 cup rice, uncooked
1 package, Sazon Goya
1/2 cup white wine
1 1/2 cup chicken broth
1/2 cup stuffed green olives, sliced
Salt and pepper

Procedure

In a large skillet with a tight fitting lid, saute the pork chops (or substitute chicken cutlets) in the olive oile until they are golden brown on both sides, about 3 minutes per side. Remove the chops to s platter and add the onions and peppers to the pan. Stir until the onion is wilted. And the Sazon Goya, salt and pepper to taste and the rice. Stir until the rice is coated. Deglaze the pan with the wine scraping the bottom to remove little bits that have stuck. Add the chicken broth and bring to a boil. Return the chops to the pan, sprinkle with the sliced olives and reduce the heat to low and cover tightly. Cook for 20 minutes. Do not open the pan during this time. If rice is still too moist, cook uncovered for another 5 minutes.

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Arroz con Puerco - Chicken (or Pork) and Rice - NOTES

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