Arroz con Pollo Recipe
Arroz con pollo -which simply means rice with chicken in Spanish, is a traditional Latin dish and a speedy one-pot rice cooker meal that’s perfect for weekdays even for guests. I love how the red and green peppers pop among the beautifully hued saffron rice. It’s perfect with a tossed green salad and a pitcher of sangria. Ole!
Makes 4 to 6 servings
Large (10 cup) rice cooker
3 tbsp extra virgin olive oil
1 lb boneless skinless chicken thighs, cut into 1/2-inch (1cm) pieces
2 cloves garlic, minced
1 cup finely chopped onion
2 cups long-grain white rice, rinsed and drained
1 cup finely chopped red bell pepper
1 cup finely chopped green bell pepper
1 can (14 oz) diced tomatoes, with juice
2-3/4 cups chicken broth
1 bay leaf
2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/4 tsp crushed saffron threads, steeped in 1/4 cup hot water
1 cup fresh shelled peas (or thawed frozen)
1/2 cup small pimento-stuffed olives, rinsed and drained
1. Set the rice cooker for the Quick Cook or Regular cycle. When the bottom of the pan gets hot, add oil and swirl to coat. Sauté chicken for 4 to 5 minutes. Stir in garlic and onion; sauté for 2 minutes or until onion is softened and chicken is browned.
2. Stir in rice, red pepper, green pepper, tomatoes, broth, bay leaf, cumin, salt, pepper and saffron threads in water. Cover and reset for the Regular cycle.
3. When rice cooker switches to Keep Warm, stir in peas and olives. Cover and steam for 10 minutes. Fluff with a wooden spoon or plastic rice paddle. Serve hot.
Variation: For a spicier dish, add some chopped chorizo sausage with the rice.
Excerpted from 300 Best Rice Cooker Recipes by Katie Chin © Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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