Arroz con Pollo
4 servings
Main Course
Budget-friendly twist on a classic Spanish dish: Arroz con Pollo.
Meaning “rice with chicken” in Spanish this dish is traditionally made with tomatoes, green peppers and saffron. For less than five dollars a person, this twist on a Latin American classic contains all of the major food groups and will not only please your pocket book, but your family too.
Long Grain
食材
8 pieces of chicken thighs and/or legs
1/2 tsp (2 mL) each, salt and pepper
2 tbsp (30 mL) olive oil
2 cups (500 mL) chopped onions
1 cup (250 mL) chopped red bell pepper
1/2 cup (125 mL) chopped smoked ham
2 cups (500 mL) U.S. long grain white rice
4 garlic cloves, minced
1 tbsp (15 mL) paprika
2 cups (500 mL) chicken broth or water
1 bay leaf
1 cup (250 mL) frozen peas (not thawed)
1/2 cup (125 mL) pimento-stuffed green olives, coarsely chopped
1/4 cup (50 mL) chopped fresh flat-leaf parsley
做法
Step 1
Season chicken with salt and pepper.
In a large skillet, heat oil over medium-high heat; brown chicken on all sides, about 12 minutes.
Using tongs, transfer chicken to a paper towel lined plate.
Step 2
In same skillet, add onion, red pepper and ham; cook, stirring often, until softened, about 6 minutes.
Add rice, garlic and paprika; cook one minute, stirring to coat grains with oil.
Add chicken broth and bay leaf, scraping any brown bits from the bottom of the pan; bring to boil.
Nestle chicken pieces into rice, cover, and reduce heat to maintain a simmer for 20 minutes.
Step 3
Stir in peas and olives.
Cover and cook until rice is tender and most of the liquid has been absorbed, about 10 minutes.
Step 4
Sprinkle with parsley before serving.
食譜來自 Riceinfo.com