| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
October 199 |
1 |
servings |
INGREDIENTS
| 1/4 |
ts |
Saffron threads |
| 1/4 |
c |
Olive oil |
|
|
A; (3 1/2-pound) |
|
|
; chicken, cut into |
|
|
; serving pieces |
| 2 |
|
Onions; chopped |
| 2 |
sm |
Green bell peppers; chopped |
| 3/4 |
lb |
Plum tomatoes; (about 6), peeled, |
|
|
; seeded, and chopped |
| 2 |
|
Garlic cloves; minced |
| 4 |
ts |
Paprika |
| 3 |
c |
Arborio rice; (Italian short-grain |
|
|
; rice, available at |
|
|
; Italian markets and |
|
|
; some specialty |
|
|
; foods shops) |
| 6 |
c |
Chicken broth |
| 1 |
lg |
Red bell pepper; roasted and cut |
|
|
; into strips |
| 1 |
c |
Thawed frozen peas |
| 1/4 |
c |
Minced fresh parsley leaves if desired |
INSTRUCTIONS
Set a rack over a saucepan of boiling water, put the saffron in a
saucer on the rack, and let it steam for 3 to 4 minutes, or until it
is brittle. Remove the saucer and the rack and crumble the saffron in
the saucer.
In a large heavy skillet heat the oil over moderately high heat until
it is hot but not smoking and reduce the heat to moderately low. Cook
the chicken, patted dry, in batches in the oil, turning it, for 15 to
18 minutes, or until it is cooked through, transferring it as it is
cooked to a bowl.
Pour off all but 3 tablespoons of the fat from the skillet and in the
skillet cook the onions and the green bell peppers over moderately low
heat, stirring occasionally, until the vegetables are softened. Add
the tomatoes, the garlic, the paprika, and the saffron and cook the
mixture, stirring, for 1 minute. Add the rice and cook the mixture,
stirring, for 3 minutes. Add the broth, heated, and simmer the
mixture, stirring occasionally, for 7 minutes. Transfer the rice
mixture to a shallow 5-quart baking dish and arrange the chicken over
it.
Bake the arroz con pollo in middle of a preheated 325 F. oven for 15
minutes, sprinkle the red bell pepper and the peas over it, and bake
the arroz con pollo for 5 to 10 minutes more, or until the liquid is
absorbed and the rice is al dente. Sprinkle the arroz con pollo with
the parsley.
Serves 6.
Gourmet October 1990
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