Rice is born in water and must die in wine.
~Italian Proverb
This Spanish recipe is a one dish meal. It has rice, it has meat and it has vegetable.
Perfect for brunch or supper shared with friends with a bottle of vino.
Arroz con pollo
Arroz Con Pollo (Rice With Chicken)
Ingredients
2 tbsp olive oil
8 chicken thighs
2 pieces Chorizos, Spanish sausage, sliced
1 spanish onion, finely sliced
2 peppers, one red and one green, deseeded and chopped
2 garlic cloves, finely chopped
1 tsp smoked paprika
1 bay leaf
230g chopped tomatoes, can
1 tsp thyme leaves
1 tsp dried oregano
175g long-grain rice
1 pinch saffron threads
750ml chicken stock
2 tbsp tomato puree
½ lemon, juice
1 pinch salt
1 pinch black pepper, freshly ground
100g frozen peas
1/4 cup green olives
Serves 4
Cooking instructions
1
Preheat the oven to 180°C (350°F/Gas 4).
Heat half the oil in a large flameproof casserole and fry the chicken thighs over high heat, turning frequently, or until evenly browned. Remove from the casserole, drain, and set aside.
2
Add the remaining oil, reduce the heat and fry the onion until softened. Add the chopped peppers and garlic and fry for 5 minutes, or until they start to soften. Add the paprika, bay leaf, tomatoes, thyme, and oregano, and stir in the rice. Fry for 1–2 minutes, stirring constantly.
3
Crumble in the saffron, fry the sliced chorizos, add the stock, tomato purée, lemon juice and season to taste with salt and pepper.
4
Return the chicken thighs to the casserole, pushing them down into the rice, cover, and cook in the oven for 15 minutes. Add the peas, olives and return to the oven for a further 10 minutes, or until the rice is tender and has absorbed the cooking liquid.
This can be served garnished with sliced hard-boiled eggs.
Serve hot, straight from the casserole with a nice bottle of chilled white wine! 😉
Adapted from a recipe by http://www.ocado.com/webshop/recipe/arroz-con-pollo/1297