Chicken with Rice
Submitted by whappy
A hearty arroz con pollo loaded with browned chicken, chorizo sausage, saffron rice, tomatoes, and bell peppers, all baked together until the rice is fluffy and golden. Feeds a crowd of 10 with ease.
YIELD
10 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsThis is the kind of big, generous, feed-the-whole-family dish that fills the house with the smell of saffron and chorizo while it bakes away untouched for an hour and a half.
Two whole chickens and six chorizo links get browned in olive oil, then layered in a baking dish with uncooked rice, sautéed onions, garlic, and bell pepper. Saffron-spiked chicken stock goes over the top, chopped fresh tomatoes pile on, and the lid goes on tight.
The rice absorbs all those smoky, savory juices as it cooks, turning golden and fluffy while the chicken gets fall-apart tender.
Green peas and pimento strips finish the platter with a pop of color. This serves ten, so invite the neighbors.
Kitchen Tips
- Do not peek while it bakes: Seriously. Every time you lift the lid, steam escapes and the rice cooking time changes. Trust the process.
- Brown the chicken and chorizo well: That golden crust and rendered fat become the flavor foundation for the entire dish. Do not rush this step.
- Use real saffron threads: There is no substitute for the color and aroma saffron brings. Crumble the threads into warm stock and let them bloom before pouring.
Ingredients
Directions
Pour oil into a large heavy fying pan and heat to med-high temp.
Add the chicken pcs. and sprinkle with salt.
You may need to fry part at a time. Add more oil if needed.
Brown each piece, and transfer to large baking dish .
In same oil, brown chorizo links-remove to baking dish, spacing between chicken pcs.
Add half the rice in even layer.
In same fat, sauté garlic, onion and bell pepper, stirring to cook evenly.
When vegs. are limp, distribute evenly over top of the chicken, sausage and rice, then spoon remaining rice over the top.
Add saffron to chicken stock and mix well. Pour over rice.
Add the chopped tomatoes. Cover tightly and bake at 350℉ (180℃). for 1½ hrs. DON’T PEEK!!!
Meantime, slightly cook green peas with a pinch of baking soda and keep warm in the pan.
Check to be sure rice is fluffy and chicken pieces well done.
If not, bake a little longer.
For service transfer to another dish, if desired, and garnish with drained green peas and pimento strips.
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