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Arroz con Pollo (Rice with Chicken)
Like many Spanish dishes, the classic Arroz con Pollo benefits from the flavor of a sofrito, a mixture of garlic, onions, green peppers, and sometimes other vegetables that are sautéed in olive oil, then added to the dish. In addition to olives, pimento peppers, and peas, arroz con pollo contains saffron, which anchors the dish in the Mediterranean, and sherry, an unmistakable Spanish touch. Serve with salad as a main course.
 
Base SKU: 535
Cuisine: Spanish
Prep Time: 35 Minutes
Cooking Time: 5 Minutes
Yield: 4 Servings
Source: EthnicGrocer
Ingredients:- Click "View all receipe products" to see all recipe products.

1 Large frying chicken, 3 pounds
to taste Pepper
1 Tablespoon(s) Butter
4 Tablespoon(s) Olive Oils
1 Medium onion, chopped finely
1 clove(s) Garlic, minced
1 Green bell pepper, cut in 1-inch squares
1 pound(s) Canned tomatoes
2 Tablespoon(s) Dry sherry

Instructions:
1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust lightly with cornmeal.
2. In a large, deep skillet with a tight-fitting lid, heat the oil and butter until foaming. Add the chicken in batches, skin side down. Brown both sides of the chicken, until evenly golden.
3. Remove chicken to a warm platter and reserve.
4. Add more olive oil and sauté the onion, garlic, and green pepper.
5. Add the rice and stir for five minutes. Add the tomatoes.
6. Steep the saffron in the hot chicken stock for a few minutes.
7. Add stock, sherry, bay leaves, olives, pimentos, and the peas to the pan. Mix well; arrange the chicken pieces on the top of the rice.
8. Cover and cook over low heat until the rice and chicken are tender, about 40 minutes.
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