Arroz Con Pollo With Peas |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From Garden Fresh Vegetable Cookbook Ingredients:
2 cups long-grain white rice |
2 1/2 cups chicken broth |
1/2 cup dry sherry |
1/4 teaspoon crushed saffron thread |
2 tablespoons extra virgin olive oil |
1 lb boneless skinless chicken breast, cut into 1-inch cubes |
1 onion, diced |
2 garlic cloves, minced |
2 cups fresh peas (about 2 lbs in shell) |
1 roasted red pepper, diced |
20 pimento stuffed green olives, sliced |
1/4 cup chopped fresh parsley |
salt and pepper |
Directions:
1. Place the rice in a sieve and set in a bowl. Run cold tap water over the rice until the rinse water runs clear. Drain well. Set aside.
2. Combine the broth, sherry and saffron in a small saucepan and warm gently over low heat.
3. Heat the oil in a large skillet over medium high heat. Add the chicken and saute for 2 minutes, until the chicken is partially cooked. Add the onion and garlic and continue to saute until the chicken is white and firm, 2 to 4 minutes. Add the rice and saute until the rice appears toasted, about 3 minutes.
4. Stir the chicken broth mixture into the rice. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for 3 minutes. Add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
5. Fluff the rice with a fork. Stir in the red pepper, olives and parsley. Season with salt and pepper. Serve at once.
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