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Arroz con Pollo (Chicken with Rice)
Chef John Vyhnanek
A classic Spanish preparation. This recipe's roots are from Cuba so the capers are optional. In Spain you would find the capers in the dish.
Ingredients
1 3-pound chicken, cut into wings with tips removed, breasts, thighs, drumsticks,
(8 pieces); washed and patted dry
1/4 cup flour
1 teaspoon salt
1/4 cup olive oil
1 cup onion, chopped fine
2 teaspoons garlic, chopped fine
1/2 cup green pepper, chopped fine
1/2 cup red bell pepper, chopped fine
1/2 piece bay leaf
1 sprig fresh thyme or 1/2 teaspoon dried
2 teaspoon dried oregano
3/4 cup fresh tomato, peeled seeded and diced
2 cups short grain rice, Valencia or (Italian Aborio or Japanese sushi rice)
2 cups chicken stock
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
24 green pimento stuffed olives
2 teaspoons whole capers, the smaller the better (optional)
1 cup frozen green peas
2 tablespoon parsley, fresh chopped
Directions
In a heavy bottom pan, heat the oil until it very hot but not smoking. Dip the chicken pieces in the flour seasoned with one teaspoon of salt and shake off any excess. Fry the chicken over medium heat until golden on all sides, about 20 minutes, removing the smaller cooked pieces as they become browned. Then remove the remaining from the pan and keep warm.
Add the onions, garlic, green and red pepper, bay leaf, thyme and oregano; saute six to seven minutes, until tender and the onions are translucent. Add the tomato, rice, chicken stock, salt, pepper, olives, optional capers and the browned chicken, stir and bring to a boil. Reduce the heat to low and simmer covered for 25 minutes.
Remove the cover, taste it and add more salt if needed, then sprinkle on the peas stirring them in. Cover again for five minutes. To serve place in a large bowl, arrange the chicken pieces on top of the rice and sprinkle with fresh chopped parsley.