Friday, April 07, 2017

Spanish Chicken With Memories

One of my favorite casserole dishes from when I was growing up is Arroz con Pollo, or Spanish Chicken with Rice. It includes things my mom didn't use very often together, like saffron and sherry. This is a mellow dish with browned chicken (I used boneless, skinless thighs even though the original recipe calls for whole cut up chicken, with bones and skin), garlic and onion, peppers, tomatoes and rice, bay leaf and cloves and paprika, and the saffron and sherry, too. The finished dish is garnished with green peas, so it is a whole meal in one dish and once the chicken is browned, the rest goes pretty quickly. I made mine a day early so that the flavors would mingle. Because I was unexpectedly out of yellow onions, I used a red onion...worked beautifully. I was also out of sherry and used Port instead. That seemed to be emblematic of this cooking spree.

So if you need a blast from the past, or just a delicious, filling, fairly healthy but still slightly exotic flavorings, give this a try. The leftover are even better than the fresh dish, too, so be sure to make the whole recipe. I left off the pimento because I forgot to buy some, but if you have it, it adds greatly to the dish, both in flavor and color. Since I used red bell pepper instead of green bell pepper, that brought a bit of the flavor and color to mine, but not as much as the pimento. Give this one a try. It is well worth your time. We had the leftovers tonight and they were so good that I neglected to take a nice photo. What you have above is what was on the plate when I remembered. *Grin*

Arroz con Pollo (Spanish Chicken and Rice)

1 frying chicken (about 2½ lbs. ) cut up
3 tablespoons olive oil
1 large onion, chopped
1 clove garlic, minced
1 medium green pepper, chopped
1 can peeled tomatoes (19 oz.)
¼ teaspoon black pepper
½ teaspoon paprika
1 cup water
1-2 bay leaves
1/3 cup dry sherry (I used dry Port...out of sherry)
1 pinch Spanish saffron
2 whole cloves
1 cup long grain white rice, uncooked
1 cup peas, cooked and hot
1 pimento, cut up

Dry chicken pieces. If desired, season chicken with salt. Brown in hot oil. Add onion, garlic, and green pepper; brown 5 minutes longer. Add remaining ingredients, except for rice, peas, and pimento. Cover and simmer 15 minutes. Add rice. Bring to a boil, stir; cover and
simmer for 30 minutes. Garnish with peas and pimento. Serves 6 - 8.

No comments :

Post a Comment