Description
An amazingly easy, and impressive version of Arroz con Pollo, that will keep people asking for more.
Ingredients
- 2 Lg. Chicken Breasts, cut into bite sized pieces
- 1⁄2 cup Olive Oil
- 2 – 4 Chorizos, sliced into rounds
- 1 Medium Onion, finely chopped
- 1⁄2 Medium Green Pepper, finely chopped
- 1 Lg. Tomato, diced but not necessarily seeded and peeled because its a pain in the neck
- 2 Garlic Cloves, minced
- 1 Teaspoon Lemon Juice
- 1 Bay Leaf
- 1 Tablespoon Salt
- 1⁄4 Teaspoon Tabasco
- 1 Envelope Vigo Seasoning
- 1 Cup hot Chicken Broth
- 1⁄4 Cup dry White Wine
- 2 1⁄4 Cups More Chicken Broth
- 1 Sprig of Parsley
- 2 Cups Long Grain Rice
- 1 Large Can of LeSueur Peas
- 1 Small Jar of Pimiento Slices
- Dry White Wine
- Chopped Parsley
Instructions
- Saute chorizo slices in olive oil for a minute or two
- Remove from pan
- Add onions, and green peppers and saute until transparent
- Add back in the chorizos
- Add tomato, garlic, lemon juice, bay leaf, salt and tabasco. Mix well and cook until mushy.
- Dissolve the Vigo seasoning in the 1 heated cup of chicken broth and combine it with the wine.
- Pour into the pan and add the sprig of parsley and stir well.
- Add the Chicken and rice and mix throughly.
- Add the 2 1⁄4 cups of chicken broth, stir once and bring to a boil.
- Lower the heat, cover and simmer until done, about twenty minutes.
- Remove top, pour peas over top, and sprinkle pimientos on top. Then sprinkle chopped parsley on top as well, for good measure.
- If you like, sprinkle a little of the white wine on top.
- Prep Time: 1/2 Hr.
- Cook Time: 20-30 Minutes
- Category: Chicken
- Cuisine: Spanish