Casseroles, Mexican - Spanish, Poultry, Rice Dishes

Arroz Con Pollo (Chicken And Rice)

  • 1/2 cup Butter
  • 6 tablespoons Olive oil
  • 4 cloves Garlic, minced
  • 2 3 pounds Chicken, cut into serving pieces
  • ~ Salt & freshly ground black pepper
  • 3 cups Long grain rice
  • 8 cups Chicken stock
  • 1 Chorizo (hot Spanish sausage or pepperon
  • 1 tablespoon Saffron (optional)
  • 2 cups Fresh or frozen lima beans
  • 2 cans Pimentos
  • 3 cups Hot cooked peas

    • 1. Preheat the oven to 350º F. degrees.

    2. Melt the butter in a flameproof casserole. Add the oil and garlic and sauté the chicken in it until golden brown. Season with salt and pepper. Remove the chicken and keep it warm.

    3. Add the rice to the casserole and stir it in the fat until golden. Add the stock andstir well. Cut the chorizo into half-inch pieces and add with the saffron and lima beans. Return the chicken to the casserole and stir thoroughly.

    4. Coverthe casserole with aluminum foil and bake in the oven until the chicken is tender and the liquid has been absorbed by the rice, about forty-five minutes. Serve garnished with pimentos and green peas.

    Make 6 to 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

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