Arroz Con Pollo With Peas
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 cups long-grain white rice
- 2 1⁄2 cups chicken broth
- 1⁄2 cup dry sherry
- 1⁄4 teaspoon crushed saffron thread
- 2 tablespoons extra virgin olive oil
- 1 lb boneless skinless chicken breast, cut into 1-inch cubes
- 1 onion, diced
- 2 garlic cloves, minced
- 2 cups fresh peas (about 2 lbs in shell)
- 1 roasted red pepper, diced
- 20 pimento stuffed green olives, sliced
- 1⁄4 cup chopped fresh parsley
- salt and pepper
directions
- Place the rice in a sieve and set in a bowl. Run cold tap water over the rice until the rinse water runs clear. Drain well. Set aside.
- Combine the broth, sherry and saffron in a small saucepan and warm gently over low heat.
- Heat the oil in a large skillet over medium high heat. Add the chicken and saute for 2 minutes, until the chicken is partially cooked. Add the onion and garlic and continue to saute until the chicken is white and firm, 2 to 4 minutes. Add the rice and saute until the rice appears toasted, about 3 minutes.
- Stir the chicken broth mixture into the rice. Bring to a boil, cover and reduce heat to maintain a gentle boil. Cook for 3 minutes. Add the peas to the skillet (do not stir) and continue to cook until the liquid is absorbed and the peas are tender, about 10 minutes.
- Fluff the rice with a fork. Stir in the red pepper, olives and parsley. Season with salt and pepper. Serve at once.
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RECIPE SUBMITTED BY
I am addicted to homemade bread and love trying new recipes of all kinds. I am a serial clipper of delicious sounding recipes from all over and enjoy sharing them.