Arroz con pollo
2 Cloves
Garlic
1 Onion
1 Cubanelle
Pepper
1 Bunch
Oregano
1 Bunch
Parsley
1 can of
Bonduell corn
1 1/2 Ounces
Green Olives
4 Chicken
Thighs
1 Teaspoon
Turmeric
1 1/2 Ounces
Chicken Demi-Glace
1 Teaspoon
Sweet Paprika
1 Tablespoon
Tomato Paste
3/4 Cup
White Rice
1 Teaspoon
Capers
How to prepare:
Pat the chicken dry with paper towels and season all over with salt and pepper.
In a large pot, heat a little olive oil on medium until hot. Add the chicken, skin side down, and cook 9 to 11 minutes per side, or until browned. Transfer the cooked chicken to a plate.
In the same pot used for the chicken, increase the heat to high. Add the onion, cubanelle pepper, and garlic. Cook 1 to 2 minutes, or until slightly softened, stirring.
Add the turmeric, paprika, roasted chicken demiglace, and tomato paste. Stir until combined for about 30 seconds. Stir in 2¼ cups of water and the rice until combined.
Heat the mixture to boiling on high, then place the chicken in the pot skin side up. Cover, reduce the heat to low, and simmer 15 minutes. Uncover to quickly add the corn, olives, oregano, and capers. Cover again, and simmer about 5 minutes longer, or until the rice is cooked through and all the liquid is absorbed. Place the rice and chicken on plates. Garnish with the parsley.
0 comments :
Post a Comment