Arroz con Pollo
- oil (as needed for frying)
- chopped bacon (streaky, or ordinary American; 1" pieces)
- 170 g chopped smoked sausage (1" cubes)
- 113 g chopped chicken (skinless & boneless; 1" cubes)
- 1/4 c flour
- 1 t seasoned salt
- 1/2 t black pepper
- 1 c chopped onion
- 1/2 T minced garlic
- 2 oz diced pimentos (about 3)
- 14 oz canned chopped tomatoes
- 4 oz rice
- 10 fl oz chicken broth (or water)
- 2 t smoked paprika
- 1/4 t cayenne
- 3/4 t salt - table
- 1/8 t saffron (0.1g)
- Add at end:
- 6 oz frozen peas
- 2 T fresh parsley (or 1t dried added with peas)
Preheat the oven to 350F/175C.
Heat the oil in an ovenproof pot over medium heat. Add the bacon and fry until crisp, about 5 minutes. Remove with a slotted spoon and leave to drain on paper towels.
Add the smoked sausage to the pan and fry until cooked, about 5 minutes. Remove with a slotted spoon and leave to drain on the paper towels with the bacon.
Coat the chicken pieces in the seasoned flour, and add to the pan. Cook over a medium heat, on all sides, until a light golden brown. Remove with a slotted spoon and set aside.
If there's a lot of oil, drain off most of it; leave yourself about 1 Tablespoon. Put the onions and garlic in the pan and cook over medium heat, stirring occasionally, for 2-3 minutes until the onions are soft.
Add back the meats, and add all the other ingredients (except the peas and parsley); stir well to mix. Raise the heat and bring to a boil.
Cover and place in the oven. Cook about 30 minutes.
Add the peas and cook a further 10 minutes, until the rice is tender.
Sprinkle with chopped parsley and serve.
SJ Note 1 July 2014: Good! Reminded us of jambalaya (except for the peas). Needs more heat and more salt, so I've upped the paprika and salt, and added cayenne. Try chicken broth instead of water next time. Will definitely have again!