Arroz con pollo (chicken with rice) isa classic Spanish dish also very popular throughout South America.
Recipe: Arroz con Pollo
1/4 teaspoon saffron threads1/4 cup olive oil3 1/2 pounds chicken, cut into servingpieces2 onions, chopped2 small green bell peppers, chopped3/4 pound plum tomatoes, peeled, seeded,and chopped2 garlic cloves, finely minced4 teaspoons paprika3 cups short grained rice6 cups chicken broth1 cup thawed frozen peas1/4 cup minced fresh parsley leaves
Set a rack over a saucepan of boilingwater, put the saffron in a sauceron the rack, and let it steam for 3 to 4 minutes, or until it is brittle. Remove from heat and crumblesaffron in the saucer. Set aside.
In a large heavy skillet heat the oilover medium-high heat until it is hot,and reduce the heat to medium-low heat. Fry chickenfor 15 to 20 minutes, turning to brown all sides, untilcooked through, transfer to a bowl.
Pour off all but 3 tablespoons of thefat from the skillet, add the onionsand bell peppers and cook over medium heat heat,stirring occasionally, until the vegetables are softened.
Add the tomatoes, garlic, paprika, andthe saffron. Cook the mixture, stirring,for 1 minute. Add the rice and cook, stirring for3 minutes. Add the broth, heat and simmer the mixture,stirring occasionally, for 7 minutes. Transferthe rice mixture to a shallow 5-quartbaking dish; arrange the chicken over it.
Bake a preheated 325°F (160°C)oven for 15 minutes, remove from ovenand sprinkle the peas over all. Return to oven andcontinue baking for 5 to 10 minutes more, or until theliquid is absorbed and the rice is done.
Sprinkle with the parsley and serve.
RECETA: ARROZ CON POLLO peruanoIf the Arroz con Pollo recipe was useful and interesting, you can share it with your friends or leave a comment.