Arroz con Pollo (Rice with Chicken)
No pasta this month, it’s rice instead. I saw this recipe on Food Network’s, Farmhouse Rules with Nancy Fuller. An upstate girl myself, I enjoy Nancy’s show and this one was shown around Cinco de Mayo, of course! Anyway, I haven’t made a chicken and rice casserole in I can’t remember when. So while I missed doing it on May 5th, it was shortly thereafter and on a rainy, cold day. I was grateful to have that lovely smell of rice, chicken and saffron filling the house and the heat of the oven making things all warm and cozy.
Serves 4 – 6.
Cast Iron Dutch Oven
1/4 c olive oil
12 bone-in, skin on, chicken pieces (I used 6 pieces, thighs and legs)
1 large onion, chopped
1 red bell pepper, chopped
4 cloves of garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon saffron threads
3 bay leaves
1/2 cup diced tomato
4 cups chicken stock
One 12-ounce bottle lager beer
2 cups arborio rice
1 cup frozen peas, thawed
1 pimento, chopped (jarred pimento is fine, about 1/4 cup)
Salt and pepper
Heat oven to 350 degrees Fahrenheit.
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Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite rice or chicken supper? Please tell us about it in the comments box below if you feel so inclined.
My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.