Arroz con Pollo (Chicken and Rice Casserole)
Elegant simplicity … Arroz con pollo makes a beautiful presentation at the table.
Servings 6
Ingredients
- 6 Tablespoons Olive Oil
- 3 pounds Whole Chicken Giblets Removed And Cut Into Pieces
- 2 Green Peppers Stem And Seeds Removed, Chopped
- 1 Onion Chopped
- 2 cloves Garlic Minced
- 2 Tomatoes Skinned And Chopped
- 2 whole Pimientos Jarred Or Homemade, Chopped
- 3 teaspoons Paprika
- ¼ teaspoons Saffron
- 2 cups Short Grain Rice
- 3-½ cups Chicken Broth Boiling
- ½ cups Dry White Wine
- Salt And Freshly Ground Pepper To Taste
- 1 Tablespoon Parsley Minced For Garnish
Instructions
- Preheat oven to 325ºF.
- Heat olive oil over medium heat in a pan with a 15 inch base.
- Salt the chicken then add it into the hot pan and fry until golden on all sides, then remove it to a plate.
- Add the green pepper, onion, and garlic into the pan and sauté until green pepper is tender. Stir in the tomato and pimiento and cook uncovered for 10 minutes more.
- Add the paprika and saffron, then add the rice and stir to coat well with oil.
- Pour in the boiling broth, the wine, and generous dashes of salt and pepper.
- Boil over medium heat, uncovered and stirring occasionally for about 7 minutes (rice should no longer be soupy).
- Remove from heat.
- Arrange the chicken pieces over the rice and place in a 325ºF oven, and cook uncovered for 15 minutes (the rice should be al dente).
- Remove pan from the oven and let it sit for 10 minutes.
- Sprinkle with the parsley.