New Mexico Chicken With Rice (Arroz Con Pollo) |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I found this recipe many years ago in a cookbook about New Mexican cooking. It is a family favorite especially my DH.As you can see you can use your own imagination when it comes to additions... Ingredients:
1/2 cup cooking oil or 1/2 cup olive oil |
1 cup uncooked rice |
1 onion, chopped (preferably red) |
1/2 teaspoon fine red chili powder or 1/2 teaspoon chili powder |
1/2 teaspoon saffron (can substitute turmeric) |
12 olives (optional) |
1 (3 lb) chicken (cut up) |
parsley flakes, to taste |
1 -2 garlic clove, diced fine |
garlic powder, to taste |
paprika, to taste |
1/4 cup finely chopped tomato |
Directions:
1. Cover bottom of heavy skillet with oil, and dump in uncooked rice.
2. Heat slowly.
3. Stir vigorously as rice pops and takes on a whitish color.
4. When rice has popped, add onion and continue stirring.
5. Take out rice and onion or push to cool side of skillet.
6. Add chicken, brown on all sides.
7. Put back rice and onion and cover chicken with water.
8. Simmer under lid till nearly done.
9. Take out a tablespoon of broth and allow to cool.
10. Dissolve the chili and the saffron in broth and stir into main dish slowly.
11. Cut the olives in half and stir them into rice.
12. Cook for another 5 minutes.
13. Check rice if it seems too dry, add a little more water and stir.
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