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Arroz con Pollo Chicken and Rice Serves 8-10 3 lbs. chicken, dark meat pieces, seasoned Spanish olive oil 1 ½ cup onion, small dice 3 bell peppers (red, green, yellow), julienne 6 cloves garlic, minced 1 lb. short grain rice ¾ cup good quality dry white wine 1 cup fresh vine ripened tomatoes, diced 1 cup diced tomato (can) 3 cups chicken stock, hot 3 tbsp. Spanish paprika 2 tsp. oregano 1 tsp. cumin ½ tsp. saffron threads, soaked in wine Kosher salt and freshly ground black pepper 1 cup pimiento-stuffed Spanish olives ½ cup capers Garnish 1 cup frozen baby peas Red bell pepper julienne, lightly sautéed Pimiento-stuffed Spanish olives Capers Flat leaf parsley leaves Season chicken pieces with paprika, oregano, cumin, salt and pepper and some olive oil. Heat about ½ cup olive oil in deep skillet over medium heat. Add chicken and cook to a light brown. Remove chicken from the skillet and set aside. Add the onion and bell peppers to the skillet and cook until onion looks translucent, about 2-3 minutes. Add the garlic and cook 1 minute. Add the rice and cook until all rice is well coated with oil, about 1-2 minutes. Add the wine and saffron and reduce by half, about 2 minutes. Add the canned and fresh tomatoes and cook 1-2 minutes. Add the chicken stock and half of the olives and capers. Bring to a boil, season with salt and pepper, taste, and cook, uncovered, for 2-3 minutes. Lower the heat to simmer, cover, and continue to cook until all liquid is absorbed, about 10-15 minutes. When cooked, turn heat off, add the peas and cover again. Let steam lightly cook peas, about 3-5 minutes. Garnish with red bell pepper, Spanish olives, capers and flat leaf parsley leaves. |
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