Rice With Chicken: Arroz Con Pollo
Serves: 6
Leila Emmerich
1 January 1970
Based on User reviews:
56
Spice
53
Sweetness
52
Sourness
43
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1
Salt3 cloves
Garlic (minced)1 cup
Tomato Sauce (prepared)1 tsp
Ground Cumin1
Bay Leaf1 cup
White Wine (dry)340 g
Beer1 cup
Sherry3 cups
Chicken Stock1 cup
Sweet Peas (frozen)Directions:
1
Preheat oven to 350 degrees F
2
Season the chicken with salt, pepper, and lime juice
3
In a large casserole or dutch oven, heat the olive oil
4
Brown the chicken, remove the chicken from the pan, and set aside
5
Add the onions, peppers, and garlic to the casserole
6
Cook until translucent
7
Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes
8
Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes
9
Add the stock, bring to a boil, and adjust the seasoning
10
Add the drained rice and the saffron
11
Bring the mixture to a boil, cover, and cook in the oven for 20 minutes
12
Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time
13
Serve hot