Cuban Cuisine: Arroz con Pollo

I have been slacking lately. Well, that's not a completely factual statement. Working on home improvement projects, cleaned out an overburdened bookshelf and divested myself of many cookbooks, writing (rather outlining) a book I want to work on and ....reading quite a bit more. So...not totally slacking.

I am still cooking though and here is one I want to share. Go on, grab a plate while we talk about this one. Another chicken recipe.

We love chicken....I mean loooove chicken and have it several times in our two weeks of meal planning. So many ways you can prepare it, so many uses for it after your main meal (such as soup, chicken salad, making broth with the bones).

This version of Arroz con Pollo is tops on my list.



Here is the list of ingredients you'll need

3 pounds of chicken (I used thighs and legs)
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 large ripe tomato, chopped (but I used a can of diced tomatoes)
3 Garlic cloves, minced
1 teaspoon lemon juice
bay leaf
1 teaspoon salt
A pinch of saffron
1 cup hot chicken broth
¼ cup white wine
A sprig of parsley
2 cups long grain rice
2 ½ cups chicken broth
A good handful of peas



Simple stuff here……….brown the chicken then set aside. Tip in onions, pepper and garlic…stir it around until it gets mushy but don’t burn…….now tip in the lemon juice, bay leaf, salt, saffron, wine and a cup of chicken broth.



Mix gently and add chicken back in to pan. Let this simmer a bit.
Now add the parsley, additional broth and rice.
Let it simmer until rice is cooked then toss in the peas.

Another method is to place your pan of ingredients into a 350 F oven (if you have an oven proof pan) and let the rice cook this way.



Another good recipe from Clarita's Cocina.



Pity we didn't finish it off with a cafe con leche. Next time,