 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This is a great one pot meal that is so tasty. Ingredients:
1 1/2 c arborio rice |
1/2 c olive oil |
3 lbs bone-in chicken, skin removed |
salt and pepper |
lime juice |
1 chopped onion |
1 chopped poblano pepper |
3 cloves minced garlic |
1 c tomato sauce |
1 tsp cumin |
1 bay leaf |
1/2 c white wine |
1/2 c sherry |
3 c chicken stock |
5 saffron threads |
Directions:
1. Soak rice in cold water 1 hour.
2. Preheat oven to 350 degrees.
3. In a dutch oven heat oil.
4. Season chicken in dutch oven with salt, pepper, and lime juice.
5. Brown chicken 5 minutes on each side.
6. Remove chicken and set on paper towels.
7. Add onions, peppers and garlic and cook until translucent.
8. Add sauce, cumin, and bay leaf and cook 5 minutes.
9. Add chicken, wine, and sherry and cook 5-8 minutes.
10. Add stock and bring to a boil.
11. Drain rice and add to pot with saffron.
12. Return to a boil and cover.
13. Cook in oven 20 minutes.
14. Remove bay leaf and fluff with a fork
|
|