The Wrong Ingredients Make The Right Dish
Have you ever gone to the store and thought you bought one thing and ended up with something entirely different? I did that yesterday when I went Costco and thought I’d gotten a deal on 5 pounds of skinless, boneless chicken breasts. I got home to find out I’d accidentally purchased 5 pounds of cut-up chicken. Since my freezer is already filled with enough food to last a year, I had to do some fancy thinking to figure out what to do with all that chicken.
Since today is Cinco de Mayo, I decided to make something completely different for dinner last night and share it with everyone. Arroz con Pollo is basically a Spanish chicken and rice dish that is also popular in Mexico. This recipe from Recipe4Living is a very authentic and delicious meal and didn’t really take that long to make. Plus, I doubled the recipe so we can have it again tonight!
Arroz Con Pollo
1 2.5-lb whole chicken, cut into eighths
3 Tbs. olive oil
2 14.5-oz. cans chicken broth
2.5 C. white rice
1 med. onion, diced
4 cloves garlic, finely chopped
0.15 oz saffron
1/2 green pepper, chopped medium
1 14.5-oz. can tomatoes (can have peppers and onions)
1/4 tsp. pepper
Preheat oven to 350 degrees. In a large oven-proof pan with lid, place olive oil on medium high. When hot, add onion and cook until translucent. Add garlic and green pepper and cook until pepper turns dark green. Remove vegetables and reserve for later. Add chicken to pan and brown on all sides then add the veggies back in along with the can of diced tomatoes. Allow to simmer then add chicken broth and saffron and bring to a rolling boil. Add rice and bring back to a rolling boil. At this time, be sure to salt and pepper to taste then cover and place in the oven for 30 minutes. Check, stir, replace lid and cook for another 15 minutes.