Inspired by Sunday's Chez Pim's "Around the world in a bowl of rice" and with plenty of short-grain rice to spare I got a craving for Arroz Con Pollo.
I had shopped for most of the other ingredients while at Trader Joe's on Monday so it was a matter of coming home from work early enough to cook and invite our friend F for dinner.
We could have dinner and a little American Idol watching, just for kicks. I've missed most of the season but last night's show was quite good (the "finale" airs tonight)
So, it was Arroz con Pollo with all the traditional garnishes, wine and the last of the Arroz Con Dulce for dessert. Great dinner and no leftover rice. 1/2 hr of tv and off to bed early. Not bad at all, for a Tuesday.
Arroz Con Pollo
2 cups short grain rice
Thighs, drumsticks, wings and cut up breast of one fresh chicken. (bone in is traditional but you may debone the meat)
1 small can tomato sauce
About 10 Spanish Olives
1 teaspoon capers
½ cup sofrito (in bowl of food processor pulse one sweet onion, one bunch of cilantro and 2-3 Annaheim peppers)
1 tablespoon minced garlic
1 teaspoon black pepper
1 tablespoon salt
3 tablespoons olive oil
4 cups of chicken broth
1 can of Petit Pois (garnish)
Small jar of Spanish Roasted Red peppers (for garnish)
In a large saucepan brown the chicken parts in the olive oil
Remove chicken from the pot and set aside.
Add tomato sauce, olives, capers, sofrito, garlic, salt and pepper
Mix well and cook for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add broth (broth level should be about 1 inch above the rice)
Boil uncovered, over medium heat until broth is absorbed.
Once broth is absorbed, gently stir from bottom no more than twice.
Cover and continue to cook over low heat for thirty more minutes or until rice is tender.
Garnish with petit pois and strips of red bell pepper