Arroz con Pollo ( Chicken and Rice)
This one dish chicken and rice meal is served wherever there are spanish speaking cooks. A hand me down recepie from my family. Serves 4
2 tbsp olive oil, 8 chicken thighs,2 garlic cloves,finely chopped,one tsp smoked paprika, 1 tsp chopped fresh thyme, 2 cups long grain rice ( you can also use basmati rice) washed and drained till the water runs clear. Pinch of safron threads. 3 and 1/4 cups of chicken stock, 2 tbspn tomatoe paste,2 tbsp fresh lemon juice,2 bell peppers, 1 green and 1 red, 14.5oz can chopped tomatoes drained, 3/4 cup frozen peas, rinsed, 1 onion finely sliced, 1 tspn dried oregano, one bay leaf, salt and freshly ground black pepper to taste.
Preheat the oven to 350 F( 180 C ) Heat 1 tbsp of the oil in a large flameproof casserole dish over high heat. Add the chicken thighs and brown turning one. About 5minutes. Tranfere the chicken to a plate and set aside. Pour the remaining 1tbsp of oil into the casserole and reduce the heat to medium. add the onion and cook for three minutes, until softened. Add the tomatoes, smoked paprika, thyme, oregano and bay leaf, stir in the washed rice. Stir for 1 to 2 minutes. Crumble in the safron/ or you could use powedered safron, stir in the chicken stock, tomato paste and lemon juice. Season with salt and pepper to taste. Return the chicken thights into the casserole, nestling them in the rice, Cover and bake for 15 minutes. Add the pease and bake for 10 minutes more, or until the rice is tender and has completely absorbed the cooking liquid. Serve emmediately while still hot.
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