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Arroz con Pollo
In this recipe, red bell peppers lend the dish sweetness.
Our Martínez Lacuesta Rioja Joven and other Bold Medium-Bodied Red Wines pair nicely with this recipe.
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Ingredients:
3 lb. chicken thighs, breast halves and/or drumsticks
Salt and freshly ground pepper, to taste
3 Tbs. olive oil
1 yellow onion, chopped
3 roasted red bell peppers, cut into thick strips
4 large garlic cloves, minced
1/4 tsp. saffron threads, crushed
2 cups long-grain white rice
3 cups chicken broth
2 Tbs. chopped fresh oregano
1 can (14 1/2 oz.) diced tomatoes with juices
Salt and freshly ground pepper, to taste
3 Tbs. olive oil
1 yellow onion, chopped
3 roasted red bell peppers, cut into thick strips
4 large garlic cloves, minced
1/4 tsp. saffron threads, crushed
2 cups long-grain white rice
3 cups chicken broth
2 Tbs. chopped fresh oregano
1 can (14 1/2 oz.) diced tomatoes with juices
Directions:
Preheat an oven to 350°F.
Season the chicken generously with salt and pepper. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 6 minutes total. Transfer the chicken to a plate.
Add the onion, roasted bell peppers and garlic to the drippings in the pan, reduce the heat to medium and sauté until the vegetables are softened, 4 to 5 minutes.
Stir the saffron into the vegetables, then add the rice, stirring to coat all the grains. Stir in the broth and oregano and bring to a simmer. Return the chicken and any juices from the plate to the pan. Cover the pan, transfer to the oven and bake for 45 minutes.
Uncover the pan and stir in the tomatoes with their juices. Cover and continue to bake until the rice is tender and most of the liquid is absorbed, about 15 minutes more. Season with salt and pepper. Serve directly from the pan.
Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
Season the chicken generously with salt and pepper. In a large ovenproof fry pan over medium-high heat, warm the olive oil. Add the chicken and cook, turning once or twice, until golden brown on both sides, about 6 minutes total. Transfer the chicken to a plate.
Add the onion, roasted bell peppers and garlic to the drippings in the pan, reduce the heat to medium and sauté until the vegetables are softened, 4 to 5 minutes.
Stir the saffron into the vegetables, then add the rice, stirring to coat all the grains. Stir in the broth and oregano and bring to a simmer. Return the chicken and any juices from the plate to the pan. Cover the pan, transfer to the oven and bake for 45 minutes.
Uncover the pan and stir in the tomatoes with their juices. Cover and continue to bake until the rice is tender and most of the liquid is absorbed, about 15 minutes more. Season with salt and pepper. Serve directly from the pan.
Serves 4 to 6.
Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).
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