Arroz con pollo

Arroz con pollo

By
From
The Margaret Fulton Cookbook
Serves
6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
1 1.5 kg chicken
1/2 cup olive oil
1 garlic clove, chopped
2 onions, chopped
1 green capsicum, chopped
1 bay leaf
1 x 440 g can tomatoes
3 cups chicken stock
1/2 teaspoon salt
1/2 teaspoon saffron threads
2 cups rice
125g green beans, cut into short lengths
1 small can artichoke hearts, drained, (optional)

Method

  1. Preheat the oven to 180°C. Cut the chicken into serving pieces and wipe dry with paper towels. Heat the olive oil in a flameproof casserole dish. Brown the chicken pieces on all sides then remove from the dish. Add the garlic, onions and capsicum to the juices in the dish and sauté until the onions are golden. Add the bay leaf, whole tomatoes and chicken stock. When the stock boils, add the salt, saffron and rice. Arrange the chicken on the rice and cover the casserole. Bake for 20 minutes or until the rice is tender. Add the beans and artichokes, if using, during the last 10 minutes of cooking.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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