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Arroz con Pollo

Arroz con Pollo
Arroz con Pollo (chicken with rice) is a true classic of Latin American cuisine. Although every cook has a favorite version, the main ingredients - rice, chicken, peppers and saffron - remain the same.
South of the border comfort food at its finest!
Ingredients:

3 pounds of chicken, cut into pieces
6 tbs. extra virgin olive oil
1 union, chopped
4 tbs. chopped garlic
Sea salt & freshly ground black pepper
6 tsp. chopped parsley
5 piquillo peppers
1 tsp. smoked paprika
1 pinch of saffron
3 ½ cups of chicken stock
½ cup dry white wine
2 cups Calasparra rice

Directions:

 

Sprinkle the chicken with salt and pepper.


In a large deep pan, heat the oil and brown the chicken on all sides. Remove to a warm platter.


Add the onion, garlic, and parsley and sauté until the onion is soft.  Add the pimentos, paprika, saffron, broth, wine salt, and pepper and bring to a boil.  Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains.


Bury the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes.

 

Transfer rice and chicken to a serving platter and garnish with a little parsley.

 

 



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