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My authentic recipe
for the famous
Spanish peasant dish
Arroz Con Pollo
4 Servings

Also check out my other two
Arroz Con Pollo pages



Arroz
Con Pollo
ingredients

Chicken
drumsticks & thighs
1 1/2 kilograms or 3 pounds
Water
6 deciliters or 2 1/2 cups
Dry
white wine
12 centiliters or 1/2 cup
Salt
4 milliliters or 3/4 teaspoon
Bay
leaf
1 medium sized
Olive
oil
60 milliliters or 4 tablespoons
Long-grain
white rice
35 centiliters or 1
1/2 cups
Chopped
white onions
20 centiliters or 3/4 cup
Diced
Italian sweet pepper
12 centiliters or
1/2 cup
Minced
garlic
15 milliliters or 1 tablespoon
Diced
tomatoes
12 centiliters or
1/2 cup
Lemon
juice
15 milliliters or 1 tablespoon
Crushed
saffron
2 milliliters or 1/2 teaspoon
Chopped
fresh parsley
30 milliliters or 2 tablespoons

Arroz
Con Pollo
cooking steps

Remove
the chicken from the refrigerator 45 minutes before beginning step 2.
Bring
the water and wine to a boil in a 3 or 4 liter (3 or 4 quart) saucepan.
Add
to the liquid the salt, bay leaf, and chicken drumsticks. Bring the mixture to a
simmer. Cover the pot and gently simmer for 3 minutes.
Add
the chicken thighs. Bring the mixture to a simmer. Cover and gently simmer for
10 minutes, turning the pieces after 5 minutes.
Transfer
the chicken with a slotted spoon to several layers of paper towels and pat dry.
Reserve the stock in the pan over low heat.
Heat
the oil in a shallow casserole measuring at least 30 centimeters or 12 inches in diameter (or in a
paella pan).
Brown
the chicken pieces on all sides in the hot oil over moderate heat. (Brown in
batches if necessary.)
Transfer
the chicken to a warm bowl and cover it.
Add
the rice to the casserole. Sauté it for 5 minutes, stirring frequently.
Reduce
the heat to low to moderate. Add the onions and sauté them for 2 minutes. Add
the Italian pepper and the garlic and sauté them for 1 minute. Stir constantly.
Add
the tomatoes and lemon juice. Stir the mixture.
Strain
the reserved chicken stock and add 5 deciliters or 2 cups of it to the casserole.
Add
the saffron. Stir the mixture for 1 minute.
Arrange
the chicken pieces on top of the rice. Bring the liquid to a simmer. Cover the
pot and gently simmer for 15 to 20 minutes, until the rice has absorbed all the
liquid.
Let the covered pot stand off the heat for 5
minutes.
Sprinkle the
Arroz Con Pollo with the parsley.
Serve it at the table from the casserole.

My other
Arroz Con Pollo pages



  

 

  


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