Arroz con pollo
Chicken with rice cooked in beer and saffron, with peas, peppers and olives.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Rub the chicken with salt, pepper, cumin, oregano, garlic and lime juice and leave it half an hour.
Brown the chicken in olive oil on all sides and lift it out.
Sweat the onion, pepper and garlic in the same oil for twenty minutes, until completely soft; that is the sofrito.
Add the tomato sauce and the saffron steeped in a spoon of warm water and cook five minutes.
Return the chicken, add the beer and stock, bring it up and season.
Add the rice in an even layer, cover and cook twenty minutes on a low heat without stirring.
Scatter the peas and olives over the top, cover and let it stand ten minutes before serving.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: Kobako · CC BY-SA 2.5