It’s the middle of the day and in a few short hours you’ll be home ready to start your second job. So what’s for dinner tonight?
If your tummy is experiencing the Monday Blues, get the fiesta started with a little arroz con pollo, or “chicken with rice.” This recipe takes the standard Latin American dish and adds a twist.
1 3- to 3-1/2-lb. broiler-fryer chicken, cut up
1/4 tsp. salt
1/4 tsp. pepper
2 Tbsp. olive oil or cooking oil
2 Tbsp. tomato paste
1 medium green pepper, coarsely chopped
1 medium onion, chopped
3 cloves garlic, minced
2 medium tomatoes, coarsely chopped
1 cup beer or chicken broth
3/4 cup chicken broth
1/4 cup dry white wine
1 bay leaf
1/2 tsp. salt
1/4 tsp. thread saffron (optional)
1 cup uncooked short- or long-grain rice
8 oz. asparagus spears, cooked crisp-tender and drained (optional)
1/2 cup frozen peas, cooked and drained (optional)
1 Tbsp. sliced pimiento (optional)
1/8 teaspoon pepper
If desired, skin chicken. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until brown, turning to brown evenly. Stir in tomato paste to help color the chicken. Remove chicken.
Add green pepper, onion, and garlic to skillet and cook about 5 minutes or until vegetables are tender. Stir in tomatoes, beer, chicken broth, wine, bay leaf, the 1/2 teaspoon salt, the saffron, if desired, and the 1/8 teaspoon pepper. Bring to boiling. Stir in rice; reduce heat. Simmer, covered, for 10 minutes.
Transfer to a 13x9x2-inch baking dish or 3-quart casserole; top with chicken. Cover and bake in a 350 degree F. oven for 40 to 50 minutes or until chicken and rice are tender. Remove bay leaf. If desired, transfer to a serving platter. Garnish with asparagus, peas, and pimiento. Makes 4 to 6 servings.