Chicken with rice combo of spices, flavors
Arroz con Pollo, or Chicken With Rice, is a Cuban favorite that makes a perfect one- pot quick dinner. There are probably as many versions of this popular dish as there are people who make it.
This recipe is simple, yet keeps the traditional flavors, and the combination of spices is delicious. The rice cooks in the pan and absorbs the flavors of the vegetables and herbs.
The dish will keep a day in the refrigerator and can be frozen. If you have time, make double, and you will have another quick meal for emergencies.
Open a bag of washed, ready- to-eat salad and serve with your favorite salad dressing to complete this quick meal.
Arroz con Pollo
1 tablespoon olive oil, divided use 1 pound bone- in chicken breasts,
skin removed Salt and ground black pepper ½ medium onion, diced 1 medium red bell pepper, sliced 3 medium garlic cloves, crushed ½ cup long grain white rice 1 cup chicken broth ½ teaspoon saffron strands OR Bijol
seasoning ¼ cup dry sherry 4 plum tomatoes, diced ½ cup frozen petite peas
Heat ½ tablespoon oil in a skillet over medium- high heat. Cut chicken into small pieces and brown on both sides, about 2 minutes per side. Remove chicken, and season with salt and pepper.
Add remaining oil to skillet and saute onions, red bell pepper and garlic without browning, 5 minutes.
Place rice in a strainer and rinse under cold water. Drain well and add to skillet. Saute 1 minute. Add chicken broth and saffron. Bring to a simmer and add sherry and tomatoes. Cover and simmer 5 minutes. Return chicken to skillet and simmer, covered, 15 minutes more. Add peas and cook 2 minutes. Taste for seasoning and add more salt and pepper if desired.
Makes 2 servings.