Arroz con Pollo
Circle B Kitchen
Lately I've been adding 1/2 lb of spicy chorizo to this and it's been so great. You can use either Mexican chorizo sausage, crumbled, or links of Spanish chorizo, chopped. I usually add the chorizo just after the garlic has sauteed for a minute.
1 ½ to 2 lbs. Chicken tenders
2 T olive oil
1 large onion, chopped
1 large red bell pepper cut into ½ in. pieces
4 garlic cloves, minced
1/2 tsp crush red pepper
2 tsp paprika (smoked sweet paprika is good here)
2 cups long-grain white rice
1 ¼ cups white wine
1 14-oz can diced tomatoes including juice
1 ¾ cups chicken broth
1/8 tsp crumbled saffron threads
bay leaf (not California)
kosher salt and pepper
1 cup frozen peas (not thawed)
1 cup pimiento-stuffed green olives, sliced in half
Queso Fresco Cheese*, crumbled
1 Avocado, sliced
Fresh cilantro chopped for garnish
Wash and pat chicken dry and season with salt and pepper. Heat oil in a 12-in heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken briefly on both sides. Reduce the heat to medium low, cover, and let the chicken cook for about 5-8 minutes. Remove the pan from the heat and let the chicken continue to cook another 10 minutes. Transfer chicken with tongs to a plate. Cut into chunks and keep warm.
Add onion and bell pepper to the pan and Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, crushed red pepper, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, salt and pepper, saffron, bay leaf, and 1 teaspoon kosher salt. Cook, covered over medium low heat until rice is tender, and most of the liquid is absorbed, about 15 to 20 minutes.
Remove from heat and stir in chicken, peas, olives and taste for salt and pepper. Cover skillet and let sit at least 10 minutes. Discard bay leaf.
To serve, sprinkle with queso fresco cheese, sliced avocado and chopped cilantro. Serve with tortillas or tortilla chips.
Note: If you can't find queso fresco cheese, crumbled feta cheese will work fine.