Arroz con pollo

Arroz con pollo

Rice with chicken

By
From
Encyclopedia of Food and Cookery
Serves
4

One of the best known dishes from Spain. Recipes may vary slightly from region to region, but flavourings should always include olive oil, garlic and saffron.

Arroz con pollo

Ingredients

Quantity Ingredient
1 chicken, about 2 kg, cut into serving pieces
60ml olive oil
130g tinned pimientos, drained and sliced
1 large onion, chopped
2 cloves garlic, crushed
2 large ripe tomatoes, peeled, seeded and chopped
12 large green olives, pitted and sliced
155g peas, shelled
750ml chicken stock
1/2 teaspoon saffron threads
400g long-grain rice
salt and freshly ground black pepper

Method

  1. Brown chicken pieces on all sides in hot oil. Add pimientos, onion, garlic, tomatoes, olives and peas. Fry together for a few minutes, stirring. Meanwhile, heat chicken stock and soak saffron threads in it for 5 minutes. Add stock to pan, bring to the boil, add rice and stir. Taste, and season with salt and pepper. Simmer, covered, for 30 minutes or until chicken is tender and rice has absorbed the liquid.
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