Arroz con Pollo
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Arroz con Pollo
Chicken and Rice classic dish adapted from Fine Cooking Magazine.
Yield: 4-6 servings
-
2
tablespoons olive oil; moe if needed
- 6 to 8
-
thighs, liberally seasoned with salt
-
and pepper and dredged in flour
-
¾
pound sweet Italian sausage, cut
- 1
-
2
medium green peppers or red cut in
- ½
- 4
- 1
- ¼
- ¼
- ½
-
1
cup crushed tomatoes(I used 1 ½
-
cups)
- ½
- 1
- 2
- 2 ¼
1. Saute the chicken in a deep heavy pot, in batches as necessary, until golden on all sides, 7 to 10 minutes. Transfer chicken to platter. Saute the sausage till browned about 3 minutes. Transfer sausages to the platter. Pour off and discard the excess oil, leaving about 1 tablespoon in the pan.
2. Saute the onion, pepper, and garlic until softened about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chicli powder, and tumeric, stirring to distribute the spices. Cook for 1 minute, then add the tomatoes, wine, and bay leaf. Cook for 2 more minutes.
3. Add the rice and water. Bring to a boil, cover, and reduce heat to a simmer. Cook until the rice is done and liquid is absorbed, about 25 minutes. Give a toss and then stir before serving.
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