Oct 9, 2005

Arroz Con Pollo

I decided to make Arroz Con Pollo tonight. Here's my variation on the recipe... a little bit Spanish, a little bit Mexican, a little bit Creole... a wonderful combination of flavors. Serve with black beans or pinto beans.

Arroz Con Pollo

6 boneless skinless chicken breasts
1 onion, chopped
4 small tomatoes, seeded and chopped
1 bell pepper, chopped
1 1/2 c. long grain rice
1 Tbsp olive oil
3 c. chicken stock
1 bay leaf
1 tsp. Goya Adobo Seasoning
1/2 tsp. oregano
1/4 tsp Penzey's Smoked Spanish Paprika
1/4 tsp red pepper flakes
1/8 tsp black pepper

Heat oven to 350 degrees. Chop onion, green pepper and tomatoes. In a large fry pan, heat oil over medium heat. Sprinkle chicken with salt and pepper and saute in batches until browned. Remove from pan. Add onion and bell pepper. Cover and cook 5 minutes. Add rice and remaining seasonings. Cook 1 minute. Stir in tomatoes, the stock and bay leaf. Break up tomatoes with side of spoon. Pour into 2 1/2 quart baking dish. Push chicken pieces into rice and cover. Bake until chicken is tender and rice has absorbed all liquid, about 1 hour. (Add more seasoning if needed.)

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