Tuesday, October 08, 2013

Arroz con Pollo

I like Spanish food, and since yesterday was a feast day with a particularly Spanish connection, this was our dinner last night:

With apologies to every Spanish cook, I took liberties with the Arroz con Pollo. Part of this was because I didn't have some ingredients in the house; part of it was due to personal preference. So it might not have been authentic, but it tasted really good! BONUS:  it's a one-pot meal, so the cleanup was easy.


2 boneless, skinless chicken breasts, butterflied and cut into 4 pieces each
olive oil for the pan
1 medium onion, chopped fine
1 cup chopped carrots
3 cloves garlic, minced
1 cup long-grain rice, uncooked
1 14-oz can diced tomatoes in juice
1 2/3 cup chicken broth
1 bay leaf
1/4 tsp paprika
1/8 tsp saffron
1 12-oz can Pigeon Peas (Gandules) or 1 cup frozen peas

Season chicken with salt and pepper and saute in heavy skillet until browned on both sides but not fully cooked. Set aside. Add onion and carrots to pan and cook 5 minutes. Add garlic and cook until fragrant. Stir in the rice, then add tomato, broth, and seasoning. Simmer 8 to 10 minutes, covered.

Stir and add chicken. Cover and cook until rice is almost done (8 to 10 more minutes). Stir in peas and cook 2 minutes more.

Serve with Salty Bread.

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