ARROZ CON POLLO RISOTTO

Arroz Con Pollo Risotto image

Why should anyone raise an eyebrow if an American chef decides to combine the best of an Italian cooking technique with a deservedly popular Spanish recipe? Anyone who says this Spanish-Italian creation is not authentic need only go in search of the only authentic recipe for arroz con pollo, or rice with chicken. For the Spanish-Italian variation, thanks go to Larry Wolhandler, the owner of Painter's Tavern in Cornwall-on-Hudson, N.Y. He is also responsible for its unwieldy name, arroz con pollo risotto, or rice with chicken rice. But the idea is clear: the ingredients are Spanish, the method of cooking the rice Italian. The result, with a few alterations, is a handsome and quick meal that would be complemented by a salad of orange slices and red onions with a few dribbles of olive oil.

Provided by Marian Burros

Categories dinner, casseroles, one pot, main course

Time 30m

Yield 3 servings

Number Of Ingredients 11

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Ingredients

3 to 4 cups chicken stock or broth
2 tablespoons good-quality olive oil
2 medium-size onions, chopped coarse
3 large cloves garlic, minced
1 teaspoon turmeric
1 4-ounce can chopped mild jalapeno peppers
1 pound boneless and skinless chicken breasts, cut in fine strips
1 cup arborio rice
6 small chopped fresh plum tomatoes (or one 14-ounce can crushed or chopped plum tomatoes)
5 or 6 ounces peas, at room temperature
Salt to taste, if desired

Steps:

Heat chicken stock and let simmer while preparing the rest of the recipe.
Heat oil in a heavy pan large enough to hold remaining ingredients. Saute onions and garlic in hot oil until onions are soft.
Stir in turmeric, peppers and chicken breasts and continue cooking until chicken begins to turn golden.
Add rice and stir well until rice is coated. Stir in tomatoes.
Stir about half a cup of the stock into the rice mixture and cook over medium high heat; stir frequently, until stock is absorbed. Repeat with additional half-cups of stock, using as much as is needed to cook the rice. The rice should be firm at its center, the mixture creamy. Just before rice is ready, stir in peas; cover, and let sit for two minutes to cook the peas. Season with salt, if desired.

Nutrition Facts : @context http, Calories 709, UnsaturatedFat 12 grams, Carbohydrate 85 grams, Fat 18 grams, Fiber 8 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 1788 milligrams, Sugar 14 grams, TransFat 0 grams