Sunday, March 24, 2013

Arroz con Pollo

2 Tbsp olive oil
1-1/2 lb chicken parts, patted dry and seasoned with salt and pepper
1/2 to 1 lb sweet or hot Italian sausage, cut in 2-inch pieces
1 medium onion, chopped
1 medium red bell pepper, cut in 1/2-inch dice
3 cloves garlic, minced
1 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. chili powder
1 tsp. ground turmeric
1/2 can crushed tomatoes
1 bottle beer
1 bay leaf
2 cups medium-grain rice (Goya or Bomba is good)
1/4 -1 cup water

In a deep, heavy-based pot sauté the chicken in oil. Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.

Sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and 1/4 cup water. Bring to a boil, cover, and reduce the heat to a simmer. Add extra water as required. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.

Original recipe at Fine Cooking

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