| Arroz Con Pollo 1
1 tablespoon of olive oil
4 chicken thighs
4 chicken drumsticks
2 teaspoons of salt
1/2 teaspoon of fresh-ground black pepper
2 ounces of smoked ham, cut into 1/4-inch dice
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cup of canned tomatoes, drained and chopped
1 tablespoon of tomato paste
2 cups of canned low-sodium chicken broth or; homemade stock
1 cup of rice, preferably long-grain
2 tablespoons of chopped fresh parsley
1.In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with 1/4 teaspoon each of the Salt and pepper. Cook the
chicken, turning, until well browned, about 8 minutes in all. Remove. Pour
off all but 2 tablespoons of the fat from the pan.
2.Reduce the heat to moderately low. Add the ham, onion, and Garlic to the
pan and cook, stirring occasionally, until the onion starts to soften,
about 2 minutes. Add the bell peppers and cook, stirring occasionally,
until they start to soften, about 3 minutes longer.
3.Add the Tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons
salt and 1/4 teaspoon of the Pepper and bring to a simmer. Stir in the rice
and add the chicken in an even layer. Simmer, partially covered, over
moderately low heat until the chicken and rice are just done, 20 to 25
minutes. Sprinkle with parsley.
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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