(made this, it's a winner)
http://www.foodnetwork.com/recipes/melissa-darabian/arroz-con-pollo-recipe.html
Arroz con Pollo
Recipe courtesy of Melissa d'Arabian
Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr
Yield:4 servings
Level:Easy
Ingredients
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin (I used whole cumin, probably more like 1-2 tsp)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (left this out for Ian purposes)
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed (I used four chicken thighs, would prob reduce to 3 for size of my le creuset)
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced (I used three peppers, green, red and yellow)
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce (I used a 1/2 cup of diced tomatoes in juice + a wee bit more juice + three or four squirts of ketchup)
Directions
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
Recipe courtesy Melissa d'Arabian
http://www.foodnetwork.com/recipes/melissa-darabian/arroz-con-pollo-recipe.html
Arroz con Pollo
Recipe courtesy of Melissa d'Arabian
Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
10 min
Cook:
1 hr
Yield:4 servings
Level:Easy
Ingredients
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried cumin (I used whole cumin, probably more like 1-2 tsp)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (left this out for Ian purposes)
One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed (I used four chicken thighs, would prob reduce to 3 for size of my le creuset)
3 tablespoons vegetable oil
1 small yellow onion, finely diced
1 green bell pepper, diced
1 red bell pepper, diced (I used three peppers, green, red and yellow)
1 1/2 teaspoons salt
1 1/2 cups long-grain rice
2 cloves garlic, finely diced
1 1/2 cups low-salt chicken stock
1/2 cup tomato sauce (I used a 1/2 cup of diced tomatoes in juice + a wee bit more juice + three or four squirts of ketchup)
Directions
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.
Recipe courtesy Melissa d'Arabian
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