Recipes
Arroz con Pollo (Chicken with Rice)
From the files of David Scott Allen
This is a wonderful Spanish dish inspired by several recipes and many preparations. How authentic, I'm not sure, but it is mighty tasty.
- 4 tablespoons olive oil
- 12 skinless & boneless chicken thighs
- Salt & pepper
- 1 large onion, sliced
- 1 1/2 cups chopped tomatoes
- 1 cup mixed roasted red peppers (chopped), olives (green) & capers
- 2 bay leaves
- 1 jalapeno pepper, minced
- 1 teaspoon saffron threads
- 1 1/2 cups Arborio rice
- 2 1/2 cups water or light chicken broth
Heat olive oil in a paella pan. Sauté chicken pieces--season with salt and pepper. Remove chicken from pan and set aside. Add onion to paella pan and sauté until translucent. Add tomatoes, peppers, olives, capers, bay leaves, jalapeno pepper and saffron and sauté 5 minutes. Add rice, water/stock and stir. Return chicken pieces to the pan by pushing them into the rice. Bring to a boil, reduce heat and simmer for 20 to 30 minutes. Serve in the paella pan at the table. Serves 4.
Wine pairings- Red: Syrah from Chile; Rioja; Sangiorese
- White: Semillon from New Zealand or Australia
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