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RECIPE |
Arroz con Pollo (Rice with Chicken) serves 4
2 tablespoons olive oil
1 chicken, cut-up into 8 serving pieces, and seasoned with salt and pepper
2 medium onions, diced, but not too finely
3 cloves garlic, coarsely chopped
1 green and 1 red bell pepper, in strips
1 or 2 jalapeño peppers, in strips
2 ripe tomatoes, diced
2 cups Uncle Ben's rice
1/2 cup dry white wine
1 1/2 cup chicken broth, heated in microwave
1 pinch (about 20 strands) saffron (can be omitted, but it does make a difference)
1 bay leaf
1 teaspoon salt
juice of 1 lemon
1/2 cup frozen peas, thawed in warm water and drained
1/3 cup chopped parsley
You will need a good, deep, heavy frying pan with a lid.
Heat the oil and brown the chicken on both sides on a medium-high flame.
Remove and discard up to half of the fat now if you are health or weight conscious.
Add the onion and garlic and fry nicely for a few minutes, stirring often.
Add the peppers and fry a few minutes more.
By now the onion should be soft, sweet, and blond.
Add the rice and the tomato.
Stir well so that rice is nicely coated with juices.
Add wine and hot broth.
Add saffron, bay leaf, salt and lemon juice.
Push stray rice kernels down the side of the pan.
When you reach a true boil, reduce to a simmer and cover tightly.
15 minutes later, add the peas and the parsley, and stir once. If it appears very dry, add a little broth.
Correct salt at this time.
Cover again and simmer 5 more minutes.
Turn fire off and leave undisturbed, covered, for an extra 10 minutes.
Serve with a simple salad.
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