ARROZ CON POLLO

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Arroz Con Pollo image

Variations on this staple chicken and rice casserole, an easy one-pot meal, can be found throughout Spain and Latin America. The first step is to brown the cut-up chicken well on all sides. Saute the onions, garlic, green peppers and diced ham; then add the tomatoes, saffron, bay leaf and chicken broth. When the mixture comes to a boil, the rice, capers, olives and chicken are added. The dish cooks, covered tightly, in 20 minutes. To get the most authentic flavor, use high-quality saffron threads.

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 35m

Yield 4 servings

Number Of Ingredients 21

1 3 1/2-pound chicken, cut into 10 serving pieces
Salt and freshly ground pepper to taste
1/2 teaspoon ground cumin
2 teaspoons chopped fresh oregano or 1 teaspoon dried, crumbled
2 tablespoons olive oil
1/2 cup finely chopped onion
1 tablespoon finely chopped garlic
1 large green pepper, cored, seeded and cut into 1-inch pieces
1/4 pound boneless smoked ham, cut into 1/4-inch cubes
1 1/2 cups canned crushed tomatoes
4 ripe plum tomatoes, peeled and cut into small cubes
1/2 teaspoon saffron threads
1 bay leaf
3 cups fresh or canned chicken broth
1 cup converted rice
1 tablespoon drained capers
12 green olives stuffed with pimentos
1 9-ounce package frozen green peas
1/4 cup grated Parmesan cheese
1 6 1/2-ounce can fancy pimentos, cut into 8 long strips
4 tablespoons coarsely chopped fresh coriander or parsley

Steps:

  • Preheat the oven to 375 degrees.
  • Season the chicken with salt, pepper, cumin and oregano.
  • Heat the oil in a skillet over medium-high heat. Add the chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping them warm.
  • Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping the bottom to loosen any sticking particles. Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes.
  • Stir in the peas and the cheese. Arrange the strips of pimento on top and bake 5 minutes more. Remove and discard the bay leaf and serve sprinkled with coriander.

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