Arroz con Pollo (Rice and Chicken)
Photo: Kobako, CC BY-SA 2.5
Arroz con pollo is a one-pot meal of chicken and yellow rice, eaten across Spain and Latin America, from Cuba and Panama to Peru and the Dominican Republic. It works much like paella, and may be a New World version of it. Here the rice cooks in chicken stock with tomatoes, red pepper, paprika, cilantro and saffron, so the grains take on the flavor and color of the pot.
Instructions
Season the chicken pieces with two pinches of salt and a pinch of pepper.
Pour just enough olive oil into a large skillet to barely cover the bottom. Brown the chicken in the oil. You can then either lift the chicken out of the skillet or leave it in.
Add the garlic and sauté it until it takes on color. Watch it closely, because garlic burns easily.
Stir in the onion, red bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
Transfer everything to a large stewing pot. Add the cilantro, chicken stock and saffron (or food coloring), then bring the liquid to a rolling boil.
Stir in the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid has been absorbed. If the liquid evaporates before the rice is done, add more stock or water.
If you removed the chicken earlier, return it to the pot and cover it with rice. Leave it for two to three minutes so the chicken warms through.
Scatter the drained peas over the top of the rice and serve.
Better meat, delivered.
Premium cuts shipped to your door. Skip the grocery store and cook with quality you can taste.
Shop Meatzy →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
