ARROZ CON POLLO! Ricky's favorite dish!

Ricky's favorite dish and usually Lucy's favorite bribe!
When Ricky and Fred switch roles with Lucy and Ethel (called "Job Switching" which first aired on September 15, 1952), Ricky decides he wants to surprise the girls when they come home after a hard days work and make his native Cuban arroz con pollo for dinner. Obviously they have no idea how to cook. The Ricardo's kitchen is not big enough to hold one pound of rice per person! I don't know about you, but I don't like my chickens on the ceiling, on the floor or scrubbed with scouring powder, so here's a better recipe you could try.

For chicken
3 large garlic cloves, chopped coarsely
2 tablespoons orange juice
2 tablespoons lime juice
1 1/2 teaspoons salt
3/4 teaspoon pepper
1 (3 1/2- to 4-lb) chicken, cut into 8 pieces
1 tablespoon vegetable oil
1 tablespoon unsalted butter

For rice
1 lb onions, chopped (2 1/2 cups)
2 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 1/2 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

To Prepare chicken:
Purée garlic, orange and lime juice, salt and pepper in a blender. Put chicken pieces in a large bowl and pour the purée over them while turning them to coat. Marinate the chicken, covered, turning occasionally. Put in the fridge 1 hour.

Transfer the chicken, letting the rest of the marinade go back into the bowl, to paper towels, then pat dry. Save the marinade.

Heat the oil and butter in 6- to 7-quart pot over medium high heat and then brown chicken in 2 or 3 batches, turning occasionally, about 6 minutes per side. Transfer chicken when its done to a plate.

Prepare rice and bake:
Put oven rack in middle position and preheat to 350°F.

Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.

While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds. Add wine and bring to a simmer, then remove from heat.

Add cumin and salt to vegetables and cook over medium heat, stiring, 2 minutes. Stir in saffron mixture, bay leaf, tomatoes (with juice), broth, water, and reserved marinade and bring to a boil.

Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.

Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes.

Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are Throw bay leaf away.

There you have it! Ricky's favorite dish! I don't know if my kitchen skills are up for this, but if you're brave enough, give it a try and pass the recipe along. I'd love to hear how this turns out so keep us posted.

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