Arroz Con Pollo (Chicken With Rice) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Ingredients:
3 cups water |
1/2 teaspoon black peppercorns |
3 bay leaves |
2 pounds chicken thighs, skinned |
1 tablespoon vegetable oil |
2 cups coarsely chopped yellow onion |
1 1/2 cups coarsely chopped green bell pepper |
3 garlic cloves, finely chopped |
1 1/2 cups uncooked arborio rice |
1 tablespoon hungarian sweet paprika |
dash of crushed saffron threads |
1/2 cup dry white wine |
1 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons chopped fresh parsley |
Directions:
1. Combine the first 4 ingredients in a large Dutch oven, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat.
2. Remove chicken thighs from broth. Strain broth through a colander into a bowl, and discard solids. Add enough water to broth to equal 3 cups, and set broth mixture aside.
3. Remove the chicken from bones, and cut meat into bite-size pieces. Discard bones.
4. Heat the oil in Dutch oven over medium-high heat. Add onion, bell pepper, and garlic; sauté 6 minutes or until lightly browned. Add rice, paprika, and saffron; cook 2 minutes, stirring constantly. Add the broth mixture, wine, salt, and pepper; cook 6 minutes or until half of liquid is absorbed, stirring occasionally. Stir in chicken. Cover and bake at 325° for 12 minutes or until rice is just tender and liquid is nearly absorbed. Sprinkle each serving with chopped parsley.
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