Chicken with rice (arroz con pollo)
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Chicken with rice (arroz con pollo)
  Chicken    Rice    Tex-mex    Poultry  
Last updated 6/12/2012 1:14:11 AM. Recipe ID 42963. Report a problem with this recipe.
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      Title: Chicken with rice (arroz con pollo)
 Categories: Texmex, Poultry, Main dish
      Yield: 10 Servings
 
    1/4 c  Olive oil
      2    Fryers, cut in serving pcs.
      2 ts Salt
      6    Chorizo links
      4 c  Uncooked rice
      2 ts Garlic, minced
      1 lg Onion, chopped fine
      1 lg Bell pepper, chopped fine
    1/4 ts Mexican saffron, crumbled
      6 c  Chicken stock (or more)
      6 lg Ripe tomatoes,peel,chop
      1 pk Frozen green peas
      4 oz Pimento strips (sm. jar)
 
  Pour oil into a large heavy fying pan and heat to med-high temp. Add
  the chicken pcs. and sprinkle with salt. You may need to fry part at
  a time. Add more oil if needed. Brown each pc. and transfer to lge.
  baking dish.
  
  In same oil, brown chorizo links-remove to baking dish, spacing
  between chicken pcs.  Add half the rice in even layer. In same fat,
  saute garlic, onion and bell pepper, stirring to cook evenly. When
  vegs. are limp, distribute evenly over top of the chicken, sausage
  and rice, then spoon remaining rice over the top. Add saffron to
  chicken stock and mix well. Pour over rice. Add the chopped tomatoes.
  Cover tightly and bake at 350 F. for 1 1/2 hrs.  DON'T PEEK!!!
  
  Meantime, slightly cook green peas with a pinch of baking soda and
  keep warm in the pan.  Check to be sure rice is fluffy and chicken
  pieces well done.  If not, bake a little longer. For service transfer
  to another dish, if desired, and garnish with drained green peas and
  pimento strips.
  




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Recipe ID 42963 (Apr 03, 2005)

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