ARROZ CON POLLO
~INGREDIENTS
Chicken
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato glue or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions upon the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for all cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
~METHODS
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a lid) on medium high heat. Put the flour in a broad bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you desire. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a tiny more olive oil if vital. Stir first to jacket the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a tiny to allow more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, upon summit of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending upon the type of rice and the instructions upon the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you desire you can sprinkle with some peas. Add more salt and pepper to taste.
~INGREDIENTS
Chicken
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato glue or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions upon the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for all cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
~METHODS
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a lid) on medium high heat. Put the flour in a broad bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you desire. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a tiny more olive oil if vital. Stir first to jacket the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a tiny to allow more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
3 Place the chicken pieces, skin-side up, upon summit of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending upon the type of rice and the instructions upon the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you desire you can sprinkle with some peas. Add more salt and pepper to taste.
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