Arroz Con Pollo
- Ethnicity: Spanish
- Base: Other
- Course: Entree
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 4
Ingredients:
| Amount | Ingredient |
|---|---|
| 1 T | extra virgin olive oil |
| 2 ea | Spanish chorizo or Portuguese linguica |
| 1 ea | chicken breast, trimmed and halved crosswise |
| 4 ea | chicken thighs, trimmed |
| 14 1/2 oz | (one can) tomatoes, diced |
| 2 1/2 c | reduced chicken broth |
| 1/4 t | saffron threads, crushed |
| 1/2 c | onion, diced |
| 1 c | bell pepper (green or red), diced |
| 1 1/2 c | California medium grain rice, uncooked |
| 2 t | thyme leaves |
| 1/2 c | frozen green peas, thawed |
| 2 T | Spanish olives stuffed with pimientos, sliced |
| 1 clv | garlic, minced |
| 1 ea | Salt and ground black pepper to taste |
Directions:
1| Slice chorizo or linguica into 1⁄8-inch pieces, remove castings if desired. Sauté in a large skillet until cooked through. Remove and drain all but 3 Tbsp. of fat from skillet.
2| Sprinkle chicken with salt and pepper. Add to the skillet and cook for 10 to 15 minutes, turning once, until browned and cooked through. Remove from skillet.
3| Add onion and bell pepper to the skillet; cook for about 5 minutes until lightly browned. Add garlic and cook for 1 minute more.
4| Drain tomatoes and place their liquid into a measuring cup and add broth. Add enough water to make 3 ¼ cups of liquid. Place in a saucepan and bring to a boil, then cover and keep warm.
5| Add rice to skillet and stir until well coated with olive oil. Add salt and saffron to broth mixture and pour over rice. Then place tomatoes and thyme leaves on top.
6| Tuck chicken pieces into the rice and top with tomatoes and thyme. Then sprinkle linguica on top. Cover and cook for 15 to 20 minutes or until most of the liquid has been absorbed.
7| Add peas; remove from heat, cover, and let stand for 10 minutes. Sprinkle with sliced olives and serve.