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Friday, April 30, 2010

Arroz con Pollo


A friend of mine a while back gave me this recipe, and I'm ashamed to admit that I'm only now getting around to making it.  I've never attempted to make arroz con pollo, but let me stress this to you: this will not be my last time making this dish!  I was utterly amazed at how wonderful this was, and I ate and ate and ate beyond contentment, leaving me look like an Oompa-Loompa after dinner.  Obviously I enjoyed myself :)  My only deviation from the recipe was accidental: I didn't realize it said "skinless" thighs, and the skin really did end up sticking to my cast iron pot, but honestly, I think it gave the dish a little more oomph (and calories, but hey - who counts those little buggers anyhow).  The chicken was extremely moist and flavorful, as was the rice - I couldn't choose which I enjoyed more.  This was one of the best meals I've made in a long while!  Hope you enjoy this as much as I did!

Arroz con Pollo
Serves 4

1 tablespoon olive oil
1 1/2 pounds chicken thighs, skin removed
1 onion, chopped
1 red pepper, cut into 1/2 inch pieces
1 clove garlic, minced
1/8 teaspoon cayenne pepper
1 cup rice
1 strip lemon peel (3" by 1/2")
1/4 teaspoon oregano
1/4 teaspoon salt
14 ounces chicken broth
1 cup peas, frozen

1.  In 5-quart Dutch oven, heat oil over medium-high heat.  Add chicken thighs and cook 8 to 10 minutes, turning once, until well browned.  Transfer to bowl.  Reduce heat to medium.  To drippings in Dutch oven, add onion and pepper pieces, cook 5 minutes, or until tender.  Stir in garlic and cayenne and cook 30 seconds.  Add rice and cook, stirring, 1 minute.  Add lemon peel, oregano, salt, and broth plus enough water to equal 2 cups.

2.  Return chicken to Dutch oven; heat to boiling over high heat.  Reduce heat to low; cover and simmer 20 minutes, or until juices run clear when chicken is pierced with tip of knife.

3.  Stir in peas; cover and heat through.  Remove from heat, let stand 5 minutes before serving.

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