Chicken & Yellow Rice (Arroz con Pollo) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 tablespoons olive oil
1 Jar of roasted Red Peppers 7 oz (I use Cento Roasted Peppers, 7 Oz)
1 small can of sweet peas
1 sweet yellow onion, finely chopped
1 green pepper, chopped into small cubes
1 red pepper, chopped into small cubes
3 cloves garlic, finely chopped
one whole chicken cut (cut the breast in half) separate the thigh from the drum stick.
Salt and pepper to taste
2 cups of Mahatma Jasmine Rice Enriched rice or one bag of Vigo Saffron Yellow Rice, 16 Ounce
2 cups chicken broth
2 cups of Beer
2 tsp of saffron or 2 packet of seasoning with saffron (Goya Sazon con Azafran )
1 packet of Good Seasons Italian Dressing and Recipe Mix
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Directions: |
Directions:Place cut up Chicken on a baking tray
Salt and pepper chicken the chicken
Sprinkle the saffron seasoning and the packet of Good Seasons Italian Dressing over the chicken
Preheat the oven to 375 degrees
Bake the chicken for approximately one hour.
After 30 minutes of baking pour out the chicken renderings into you stock pot that you will be using to cook the rice. continue baking the chicken for 30 minutes.
In a 6 to 8 Qt stock pot with a tight sealing lid, saute onions, peppers and garlic with the olive oil and chicking renderings for a couple of minutes on low to medium heat.
Add in one packet of seasoning with saffron, chicken broth and beer and bring up to boil.
Add in your 2 cups of rice, cover with pot lid, turn off the heat and allow it to sit covered for 25 to 30 minutes. (Do not open the lid during this time)
Both Chicken and rice should be finished at the same time.
Spoon out Rice on to a large serving bowl, place chicken pieces on top of the rice. Pour the remaining chicken renderings from the baking tray over the chicken and rice.
Sprinkle the sweet peas over the top of the Chicken and Rice
Cut the roasted red peppers into long narrow slices and place around the top of the chicken and rice as a garish. |
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Number Of
Servings: |
Number Of
Servings:5 to 6 |
Preparation
Time: |
Preparation
Time:1 hour and 20 minutes |
Personal
Notes: |
Personal
Notes: This has been a staple meal in my family from my childhood to my current family. Growing up this was served at least once per week. It is cheap to make and feeds 5 to 6 people. If you have to cook for a large group this is most economical way to go.
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