Oct 30th, 2006
Arroz con Pollo (Cuban Chicken)
Ingredients:
3 lbs. chicken (use leg quarters separated into parts, or boneless thighs)
2 T olive or cooking oil
2 T tomato paste
2 med. tomatoes, coarsely chopped
1 c. beer
3/4 c. chicken broth
1/4 c. dry white wine
1 bay leaf
1 med. pepper, chopped (any color, I like to use a mix)
1 med. onion, chopped
3 cloves garlic
1 c uncooked rice
1/4 t. thread saffron (optional)
salt
pepper
Skin chicken and pat dry. Salt and pepper on both sides. Heat oil in skillet until very hot. Place chicken in skillet and fry on both sides for 10-15 minutes or until crispy. Spread with tomato paste and remove from skillet.
Add green pepper, garlic, and onion to skillet and cook about five minutes or until veggies are tender. Stir in tomatoes, liquids, and bay leaf. Salt and pepper to taste. Bring to a boil, then stir in the rice.
Transfer the rice mixture to a glass casserole dish. Lay chicken pieces atop rice mixture, tomato-paste side up. Cover tightly with foil and bake in 350 degree oven for 50-60 minutes or until rice is fully cooked.
Makes 6 servings or more.
