With apologies to every Spanish cook, I took liberties with this recipe for Arroz con Pollo. Part of this was due to what ingredients I already had in the house; part of it was due to personal preference. So it might not have been authentic, but it tasted really good! BONUS: it’s a one-pot meal, so the cleanup was easy.
ARROZ CON POLLO
Makes 4 generous servings
2 boneless, skinless chicken breasts, butterflied and cut into 4 pieces each (about 20 ounces of chicken)
olive oil for the pan
1 medium onion, chopped fine
1 cup chopped carrots
3 cloves garlic, minced
1 cup long-grain rice, uncooked
1 14-oz can diced tomatoes in juice
1 2/3 cup chicken broth
1 bay leaf
1 tsp paprika
1/2 tsp black pepper
1/8 tsp saffron (see note)
1 cup frozen peas
Season chicken with salt and pepper and saute in heavy skillet until browned on both sides but not fully cooked. Set aside. Add onion and carrots to pan and cook 5 minutes. Add garlic and cook until fragrant. Stir in the rice, then add tomato, broth, and seasoning. Simmer 8 to 10 minutes, covered.
Stir and add chicken. Cover and cook until rice is almost done (8 to 10 more minutes). Stir in peas and cook 2 minutes more.
Serve this with a salad and Salty Bread.