Arroz con Pollo

 

This Spanish approach to chicken and rice is a great one-dish meal, delicious enough to serve to guests. I love this version, which has quite a bit of liquid, because I enjoy spooning the luscious sauce over the chicken as I eat. If you prefer a drier version, reduce the quantity of chicken stock by 1 cup (250 mL) and/or omit the wine. A tossed green salad is all you need to add.

Arroz con Pollo
Serves 6
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Ingredients
  1. 1 tbsp olive oil 15 mL
  2. 4 oz soft chorizo sausage, removed from casings 125 g
  3. 2 lbs skin-on bone-in chicken pieces, cut into serving-size pieces, rinsed and patted dry 1 kg
  4. 2 onions, finely chopped
  5. 1 red bell pepper, seeded and diced
  6. 4 cloves garlic, minced
  7. 2 tsp sweet paprika 10 mL
  8. 1⁄2 tsp salt or to taste 2 mL
  9. Freshly ground black pepper
  10. 1 cup long-grain brown rice, rinsed and drained 250 mL
  11. 1⁄2 cup dry white wine 125 mL
  12. 1⁄4 tsp (1mL) crumbled saffron threads, dissolved in 2 tbsp (30 mL) boiling water
  13. 2 cups reduced-sodium chicken stock 500 mL
  14. 1 can (14 oz/398 mL) no-salt-added diced tomatoes with juice
  15. 1 cup cooked green peas, optional 250 mL
Instructions
  1. • Preheat oven to 350°F (180°C)
  2. 1. In a Dutch oven or large ovenproof saucepan with a tight-fitting lid, heat oil over medium-high heat for 30 seconds. Add chorizo and cook, stirring and breaking up with a spoon, until cooked through, about 2 minutes. Using a slotted spoon, transfer cooked sausage to a plate. Add chicken, in batches, and cook, turning once, until nicely browned, about 5 minutes per batch. Set sausage and chicken aside. Drain off all but 1 tbsp (15 mL) fat from pan.
  3. 2. Reduce heat to medium. Add onions, bell pepper and garlic and cook, stirring, until vegetables are softened, about 5 minutes. Add paprika, salt and pepper to taste and cook, stirring, for 1 minute. Add rice and cook, stirring, for 1 minute. Add white wine and saffron liquid and bring to a boil. Boil for 1 minute. Add stock and tomatoes with juice and bring to a boil. Boil for 2 minutes. Return sausage and chicken to pan.
  4. 3. Cover and cook in preheated oven until rice is tender and chicken is no longer pink inside, about 1 hour. Stir in green peas, if using, and cook until heated through.
Notes
  1. Tip
  2. When using prepared products such as sausage, stock and canned tomatoes, check the label. Gluten may suddenly appear in a previously gluten-free product, due to changes in manufacturing process.
Judith Finlayson https://judithfinlayson.com/
Posted in Gluten-Free, Pasta & Grains, Poultry, Recipes.

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