Arroz con pollo (chicken
with rice) is a classic Spanish dish also very popular throughout
South America.
Arroz
con Pollo
- 1/4 teaspoon saffron threads
- 1/4 cup olive oil
- 3 1/2 pounds chicken,
cut into serving pieces
- 2 onions, chopped
- 2 small green bell peppers,
chopped
- 3/4 pound plum tomatoes,
peeled, seeded, and chopped
- 2 garlic cloves, finely
minced
- 4 teaspoons paprika
- 3 cups short grained rice
- 6 cups chicken broth
- 1 cup thawed frozen peas
- 1/4 cup minced fresh parsley
leaves
- Set a rack over a saucepan
of boiling water, put the saffron in a saucer on the rack, and let it steam for 3
to 4 minutes, or until
it is brittle. Remove from heat and crumble saffron in the
saucer. Set aside.
- In a large heavy skillet
heat the oil over medium-high heat until it is hot, and reduce the heat to medium-low
heat. Fry chicken for
15 to 20 minutes, turning to brown all sides, until cooked through, transfer to a bowl.
- Pour off all but 3 tablespoons
of the fat from the skillet, add the onions and bell peppers and cook over medium
heat heat, stirring
occasionally, until the vegetables are softened.
- Add the tomatoes, garlic,
paprika, and the saffron. Cook the mixture, stirring, for 1 minute. Add the rice and
cook, stirring for
3 minutes. Add the broth, heat and simmer the mixture,
stirring occasionally, for
7 minutes. Transfer the rice mixture to a shallow 5-quart baking dish; arrange the chicken
over it.
- Bake a preheated 325°F
(160°C) oven for 15 minutes, remove from oven and sprinkle the peas over all. Return
to oven and continue
baking for 5 to 10 minutes more, or until the liquid is absorbed and the rice is done.
- Sprinkle with the parsley
and serve.
Serves 6.
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