Arroz Con Pollo

Ingredients

• 2  bay leaves 
• 29 ounce chicken broth canned
• 3.5 pound chicken pieces 
• 4  garlic cloves minced
• 1 large bell pepper green chopped
• 0.1 teaspoon ground cloves 
• 3 tablespoons olive oil 
• 2 large onions diced
• 1 teaspoon oregano dried
• 0.5 teaspoon pepper 
• 2 cups rice long-grain uncooked
• 1 teaspoon salt 
• 0.3 ounce rice seasoning mix yellow
• 1 medium tomatoes chopped

Equipment

• paper towels
• dutch oven

Directions

1. Brown chicken, in 2 batches, in hot oil in a Dutch oven over medium-high heat 5 minutes.
2. Remove chicken, and drain on paper towels.
3. Saut onion, bell pepper, and garlic in Dutch oven over medium heat 4 minutes or until tender.
4. Add tomato and next 4 ingredients, and cook, stirring often, 15 minutes.
5. Add chicken pieces and broth, and bring mixture to a boil. Reduce heat, and simmer 15 minutes. Stir in rice, salt, and pepper, and bring to a boil. Cover, reduce heat to low, and simmer for 40 minutes or until rice is tender.
6. NOTE: For testing purposes only, we used Vigo Yellow Rice Seasoning
7. Mix. It can be found with rice mixes at your local grocery.