Ingredients: |
Ingredients: 2-3 lbs. chicken -- the original recipe uses a whole chicken, cut into pieces. I typically just buy a package of drumsticks and one of breasts.
2 teaspoons salt
black pepper
1 lime
1/2 cup olive oil
1 small onion, finely chopped
1 green bell better, ditto
6 gloves garlic (recipe says 3-4, but I always like more)
1 6 oz. can tomato paste
1 teaspoon ground cumin
1 bay leaf
1/2 cup dry white wine (plus more for drinking while you cook ;))
5 cups chicken stock
2 cups short or medium-grain rice
1 small can early sweet peas, drained (I always use LeSueur)
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Directions: |
Directions:1. Wash the chicken, dry it with paper towels, and season it with the salt, pepper, and juice of the lime.
2. In a large casserole over medium heat, heat 1/4 cup of the oil. Brown the chicken (6-8 minutes per side, being careful not to crowd the pan so the pieces brown evenly), then remove it and set it aside.
3. Add the remaining 1/4 cup of oil and cook the onion, bell pepper, and garlic, stirring, until the onion is translucent.
4. Add the tomato paste, cumin, and bay leaf, and cook, stirring, about 5 minutes.
5. Add the chicken, mix well, then add the wine, and cook another 5 minutes.
6. Add the stock and bring to a boil. Add more salt and adjust the other seasonings if needed. The stock should be somewhat salty now, as the rice will absorb salt.
7. Add the rice once the stock is boiling. Cook it, boiling and uncovered, over high heat for 20-25 minutes, until most of the water is absorbed and small craters form on the top of the rice. Now is a good time to preheat the oven to 350º.
8. Remove the arroz con pollo from heat, add the peas, cover, and place in the oven for about 20 minutes, until the rice is tender. Serve right away.
Note: The rice should remain somewhat wet and "goopy," for lack of a better word. |
This recipe for Arroz con Pollo is from