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Have I mentioned that I like good but easy? Most days. This Spanish Style Chicken and Rice “Arroz con Pollo” really recipe fits the bill!
When I have a dinner party, or some days when I just feel like really getting into it, I will spend hours on a meal. But most days…easy is the operative word. Easy to make, tasty to eat, and easy to clean up after. I think this dish has all that. It’s sophisticated enough for the adults, while still having kid appeal.
sophisticated enough for the adults, while still having kid appeal
If you don’t have leg/thigh combos, well, then use all legs, or all thighs. Whatever you have. You could even make this with a bone in chicken breast, but legs and thighs stay juicer.
Whether you are skinning the chicken or not, rinse it and pat it dry. Season with the salt, pepper, thyme and oregano.
Heat the oil and butter together in a 12 – 14 inch deep skillet; when hot, add the chicken seasoned side down. Brown both sides, turning once; about 10 minutes total. Remove the chicken to a platter.
Add the onion and garlic to the pan and saute for about 5 minutes; or until getting browned. Add the rice and saute 2 – 3 minutes.
Add the broth, roasted red peppers, saffron, bay leaf and a dash of salt and pepper; stir. Add back the chicken, nestling it into the rice; pour in any accumulated juices from the platter. Cover tightly and simmer for 20 minutes, or until most of the liquid has been absorbed. Take off heat and pour the peas over the top; add the olives; cover and allow to stand 10 minutes more.
Remove the chicken to a warmed serving plate. Stir the peas and olives into the rice and spoon onto the plate. Garnish with chopped parsley, if desired.
Want to make this into a quick Paella? Separate the chicken leg and thigh. Add some chopped Spanish Chorizo when sauteing the rice; then during the last 10 minutes of the 20 minutes of cooking time, add some raw cleaned and deveined shrimp and cleaned clams or mussels. Cover and allow to cook with the chicken, then proceed with the addition of the peas and olives.
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