Arroz con Pollo
Arroz con Pollo
Chicken with Rice (Spanish Style)
When I was travelling in Spain, I was struck by the quality and variety of ingredients there. There is a nearly endless array of Spanish foods. Many people don’t realize there is a wide variety of Spanish cooking. Mexican food is quite different than Puerto Rican cooking. Different South American cuisines are and ingredients are vastly different, too. Within Spain itself, there are numerous regional favorites and scores of ways to prepare food. Five favorite ingredients all over Spain are: onions, smoked paprika (not regular…smoked), chorizo sausage, chicken, and the staple in every kitchen, rice. Here is my favorite chicken with rice recipe.
Extra virgin olive oil
6 chicken thighs or 3 breasts cut in halves
1 large sweet or Spanish onion, diced roughly
2 garlic cloves, finely chopped
8 oz. of chorizo, diced (hot or mild depending on your taste)
4 oz. of diced pancetta (prosciutto will do if you can’t find pancetta)
1 cup rice
1 large can chopped tomatoes
3 cups chicken stock
2 bay leaves
1 teaspoon thyme
½ cup chopped fresh parsley
Salt and pepper to taste
Use enough olive oil to coat the bottom of a large skillet or casserole dish. Season the chicken pieces with salt and pepper. Fry until brown on all sides. Remove from pan and put on a plate.
Add the onion to the pan, making sure there is enough olive oil. Cook 8-10 minutes until translucent and soft. Add the garlic and cook for a few more minutes. Don’t let the garlic brown. Add the diced chorizo and pancetta pieces. Cook for 5-7 minutes until the olive oil is turning red. Stir often.
Add the rice and stir. Let the rice cook for 1-2 minutes. Stir. Add the tomatoes, chicken stock, seasonings, bay leaves and stir. Let the rice cook for 10 minutes on a low heat. Add the chicken back in and continue to cook, covered over a low heat for 10 to 15 minutes or until the rice is still crunchy but not hard and the chicken is no longer pink inside. Garnish with parsley, remove the bay leaves, and serve.
Side Dish Suggestion
Zucchini with parmesan cheese. Slice and grill or bake for 10-15 minutes. Drizzle with olive oil and parmesan cheese before cooking.