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Tuesday, 27 May 2008 |
arroz con pollo
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Whole chicken legs are often cheaper than separate drumsticks and thighs, so if you want to save a litttle money, cut them apart at home. The wine in this isn’t traditional so if you don’t have it, leave it out. But if you do have it, drink the rest of the bottle with dinner.
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serves 4 to 6
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prep time: 10 minutes |
cook time: 35 minutes |
3 tablespoons oil
4 chicken legs, separated into thighs and drumsticks
1/2 yellow onion, chopped
2 plum tomatoes, seeded and diced
2 teaspoons dried oregano, preferably Mexican (see note)
1/2 teaspoon chili powder or paprika
salt
1/4 cup white wine (if you have it)
1 cup uncooked white rice
2 cups chicken broth or water
1 cup fresh or frozen (thawed) peas
at room temperature
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Warm the oil in a wide saute pan over medium-high heat; add the chicken, skins sides down, and cook until browned on one side and pieces release easily from the pan when prodded with tongs. Brown on the other side, then remove to a plate.
Add onion to pan and stir for a minute or two to soften, then add tomatoes, oregano, chili powder or paprika, a good pinch of salt, and the wine. Stir until wine almost evaporates, then stir in rice. Add chicken broth or water and bring to a boil, then return chicken to pan. Reduce heat, cover and simmer for 20 minutes; stir in peas. Cover again and cook 5 minutes.
Turn off heat and let dish stand for 10 minutes for the peas to finish cooking and for all the flavors to settle down, then serve.
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to make this a complete meal: broccolini vinaigrette are perfect with this.
note: I like the Mexican variety of dried oregano (such as the McCormick brand) because it’s milder than regular oregano, but you can use whatever you have, including thyme if you don’t have oregano.
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