NEW MEXICO CHICKEN WITH RICE (ARROZ CON POLLO)
I found this recipe many years ago in a cookbook about New Mexican cooking. It is a family favorite especially my DH.As you can see you can use your own imagination when it comes to additions...
Provided by RenMyr
Categories One Dish Meal
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cover bottom of heavy skillet with oil, and dump in uncooked rice.
- Heat slowly.
- Stir vigorously as rice pops and takes on a whitish color.
- When rice has popped, add onion and continue stirring.
- Take out rice and onion or push to cool side of skillet.
- Add chicken, brown on all sides.
- Put back rice and onion and cover chicken with water.
- Simmer under lid till nearly done.
- Take out a tablespoon of broth and allow to cool.
- Dissolve the chili and the saffron in broth and stir into main dish slowly.
- Cut the olives in half and stir them into rice.
- Cook for another 5 minutes.
- Check rice if it seems too dry, add a little more water and stir.
Nutrition Facts : Calories 877.4, Fat 58.8, SaturatedFat 12.6, Cholesterol 155.2, Sodium 150.3, Carbohydrate 42.4, Fiber 1.3, Sugar 1.5, Protein 42.2
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