Saturday, July 3, 2010

Arroz Con Pollo

So, I was in the mood to make something fun, something yummy, and something easy...I don't know if he will like it, as he is not the biggest fan of ethnic, this is chicken and rice, so I am hoping...

Marinade in:
2 T. olive oil
2 T. paprika
1/4 t. cayenne pepper
Salt and Pepper to taste

Leave in the refrigerator for at least 30 minutes.

Slice up:
1 Yellow Onion
1 Red Pepper
1 jalepeno pepper
1/4 C. cilantro, chopped
4 Scallions, mostly the white and light green parts

2 C. white wine
2 C. chicken broth
2 tsp. ground cumin
2 tsp. dried oregano
2 tsp. paprika
Salt and Pepper to taste
1 can diced tomato
1/2 can tomato paste

Heat a pan (with a top) with 3 T. olive oil at medium high heat. Prior to putting in the pan, dredge the chicken in:

1 C. flour
2 T. paprika
1/4 tsp. cayenne pepper
Salt and Pepper to taste

Cook at 2 minutes on each side. Remove from pan, put aside on plate.

Lower heat to medium/medium low, depending on your stove. add onions, cook for 2 minutes. Add 2 C. rice, brown ( 2 minutes). Add 1 T. garlic and jalepeno. Cook 1 minute. Add red pepper, cook, 1 minute. Add chicken back in. Add wine/chicken broth mixture, bring to a boil. Bring heat to medium low. Cover and cook for 20 minutes. Check. If the rice is ready, the dinner is ready. Transfer to a large plate. Garnish with green onions and cilantro.

Result: I LOVE IT..I will keep you posted on whether or not he likes it :-)

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