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All public Recipes -> Main Dish -> Arroz Con Pollo

Arroz Con Pollo

By: BEJKN B.

Description:	Chicken and rice dish
Time:	2 hr 20 min (20 min to prepare, 2 hr to cook)
Meal type:	Main Dish
Ethnicity:
Number of Servings:	6
Ingredients:
1 cup dry white wine 1 pinch saffron 6 each chicken thighs 1 each Salt and pepper - to taste 1/3 cup extra-virgin olive oil 1 large onion finely chopped 2 tablespoons mined garlic 2-3 cloves 1 large tomato, diced 2 each dried bay leaves 4 1/2 cups chicken stock, plus more if needed 3 cups short-grain rice 1 cup pimento-stuffed green olives
Directions:
1. Combine wine and saffron; let stand until ready to use. Season chicken with salt and pepper. Heat oil in large braiser or heavy-bottomed straight-sided saute pan over medium-high heat. Cook chicken skin side down until browned, 4-5 minutes. Flip and cook until golden brown, 2 minutes. Transfer to plate. 2. Reduce heat to medium, cook onion and garlic, stirring often, until tender, 10-15 minutes. Add tomato, cook stirring often for 15 minutes. Stir in wine-saffron mixture, 1 tablespoon salt (I used much less), 1/2 teaspoon pepper and the bay leaves. Cook until wine is almost evaporated, 10-15 minutes. Add chicken, stock, rice and olives bring to a simmer. 3. Reduce heat to low. Cook, covered, stirring halfway through, until rice is tender, about 45 minutes. (If rice isn't done, add more stock, 1/4 cup at a time.) Remove from heat and let stand, covered for 10 minutes. Discard bay leaves. Season with salt and pepper.
Notes:
Very tasty and not hard to make. Just takes a little...

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