Ingredients: |
Ingredients: 1-1.5 lbs. chorizo or sausage
3 lbs. chien breasts, skinned
2 cups chicken broth
1/2 cup white wine
1/4 - 1/2 mild chile powder or hot paprika
1 small package Spanish saffron or 4 tbsp. Mexican saffron
1 large bay leaf
1 tsp. peppercorns, ground
1 onion, diced
3 cloves garlic, minced
1/4 cup olive oil
1 cup green stuffed olives, whole
2 large tomatoes, chopped or 1 (10 oz. can diced tomatoes & green chiles
2 small jalapenos, prepared & diced (optional)
1 lb. whole fresh mushrooms, stemmed & cleanned
1 cup garbanzo beans (chick peas)
1 package 10-12 oz. frozend peas, thawed
1/4 - 1/2 cup chile powder (Santa Cruz is the best)
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Directions: |
Directions:Prick chorizo with fork and steam for 20 - 30 minutes. Remove from steamer, cool, slice into 1/4 inch rounds, and set aside. If you use sausage, brown and drain fat, set aside. In a paper sack or plastic bag, put in chile powder. Add chicken and shake to coat well. In a large, deep, frying pan or electric skillet, heat oil on medium high and add chicken. Brown on both sides and remove and set aside. Add oions and garlic and cook until onions are translucent. Add rice and saffron, cook until the rice turns yellow. Add chicken broth and wine and stir mixture. Add chicken, chorizo, olives, tomatoes, green chiles, jalapenos, and bay leaf. Bring to a boil, turn down and simmer covered for 1 hour. Add mushrooms, garbonzo beans, and peas and continue cooking for 15 minutes until rice is tender.
Serve: With orange and onion salad, Indian corn bread, and a white bordeux wine.
Preparation Time: 2 hours Serves 8-10 |
This recipe for Arroz Con Pollo (Chicken & Rice) is from