Arroz Con Pollo

"Depending on the size and thickness of your pot, the rice may take more or less time to cook. If there's a lot of liquid left in the pot when the rice is done, remove the cover and simmer gently until the liquid boils off. If just a small amount of liquid remains when the rice is done, turn off the heat and let the rice rest, still covered, for 5 or 10 minutes. In that time, the rice will absorb the remaining moisture. This rest will also make the flavors become more robust. I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit it."
 
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Ready In:
40mins
Ingredients:
15
Yields:
6 with leftovers
Serves:
6
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ingredients

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directions

  • In a deep heavy-based pot heat the oil on medium high.
  • Saute the chicken, in batches if necessary, until golden on all sides.
  • Transfer chicken to a platter.
  • Saute sausage until browned.
  • Transfer the sausage to the platter.
  • Pour off and discard excess oil, leaving about 1 tablespoon in the pan.
  • Reduce heat to medium and saute the onion, pepper and garlic until softened, about 5 minutes.
  • Return the chicken and sausage to the pot and add the cumin, paprika, chili powder and turmeric, if using, stirring to distribute the spices.
  • Cook for 1 minute and then add the tomatoes, wine (or beer) and bay leaf.
  • Increase the heat to medium high, stir and cook for 2 minutes.
  • Add the rice and water, bring to a boil, cover and reduce the heat to a simmer.
  • Cook until the rice is done and the liquid is absorbed, about 25 minutes.
  • Give a toss and let stand for 5 minutes before serving.

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RECIPE SUBMITTED BY

I'm a professional woman living in Chicago suburbs. I have a passion for cooking and love to check out the recipes on Zaar! I love to travel and drink good wine! I have "Supper Club" at my houes almost every Thursday with "the girls, so I'm always trolling Zaar for something good to cook!
 
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