Arroz con Pollo (Rice with Chicken)
recipe
Arroz con Pollo (Rice with Chicken)
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This tasty Spanish rice and chicken dish is easy to cook and very filling.
Ingredients
- 350g basmati rice
- 3 tbsp olive oil
- 8 chicken thighs, skin removed
- 1 medium onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 large fresh red chilli, de-seeded and finely chopped
- 1 tsp ground cumin
- 4 x 284ml packs fresh chicken stock or 1.2 litres made with stock cubes
- 500g plum tomatoes, chopped
- 50ml dry sherry
- 140g sliced chorizo sausage
- salt and freshly ground black pepper
- steamed green beans or a crisp green salad to serve
Serves:
4
Preparation:
15
Cook Time:
75
Total Time:
90min
Directions
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- Put the rice in a sieve and rinse well under cold running water. Place the sieve over a bowl and leave to drain.
- Heat tbsp olive oil in a large, deep frying pan and brown the chicken thighs on all sides, then set aside. Add the onion, garlic and red chilli and cook gently for minutes. Stir in the ground cumin and stock. Return the chicken to the pan, bring to the boil, cover and simmer gently for minutes.
- Heat the remaining olive oil in a large flameproof casserole. Stir in the drained rice and mix well so that the rice grains are coated in oil. Using a draining spoon, transfer the chicken thighs from the frying pan to the casserole. Strain the stock into a measuring jug and add the onion mixture to the casserole. Season to taste with salt.
- Pour l of the stock into the casserole and add the chopped tomatoes. Stir well, then cover and cook, without stirring, over a low heat for minutes until the rice is tender.
- Stir in the sherry. Season to taste with black pepper and add the chorizo sausage. Cover the casserole tightly, remove from the heat and leave to rest for minutes. Serve with steamed green beans or a crisp green salad.
Source: Tesco
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