AllenOK
Executive Chef
I'm not totally sure about the amount of stock this recipe calls for. Usually, it's a 2:1 ratio of liquid : rice. Plus, there are other things in here that will add moisture. I'm probably going to drop the stock down to and even 2 c. If I need more liquid, I can always add it.
Arroz con Pollo
Mexican Chicken with Rice
Yields: 4 servings
½ c Olive oil
¼ c Tomato sauce
1 Frying chicken, cut up
1/8 t Saffron (powdered)
1 each Small onion chopped
2 ½ c Chicken stock
1 t garlic, minced
1 c uncooked rice
Salt and pepper to taste
Before you begin cooking, add the saffron to the chicken stock and let it steep.
In a heavy-bottomed pan, heat the oil, and brown the chicken pieces on both sides. Remove the chicken from the pan, keep warm, then add the onion and garlic to the pan, and fry a few minutes. Return the chicken to the pan, and add the tomato sauce, saffron infused chicken stock, salt, and pepper. Bring to a boil, then cover and cook for 20 minutes. Finally, add the rice, stirring well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.
Arroz con Pollo
Mexican Chicken with Rice
Yields: 4 servings
½ c Olive oil
¼ c Tomato sauce
1 Frying chicken, cut up
1/8 t Saffron (powdered)
1 each Small onion chopped
2 ½ c Chicken stock
1 t garlic, minced
1 c uncooked rice
Salt and pepper to taste
Before you begin cooking, add the saffron to the chicken stock and let it steep.
In a heavy-bottomed pan, heat the oil, and brown the chicken pieces on both sides. Remove the chicken from the pan, keep warm, then add the onion and garlic to the pan, and fry a few minutes. Return the chicken to the pan, and add the tomato sauce, saffron infused chicken stock, salt, and pepper. Bring to a boil, then cover and cook for 20 minutes. Finally, add the rice, stirring well, cover again and simmer for 30 minutes longer, or until all liquid has been absorbed and chicken is tender.