RCI-MT.004.0020.001
Arroz con Pollo Castillane
Makes 6 servings.
Prep20 min
Cook30 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 2 1/2 pounds
- flour1 unitsalt, ground black pepper
- 1/4 cup
- 1 cup
- 3 cups
- 1 cup
- fresh tomatoes3 unitsliced
- 1 medium
- 2 whole
- 2 tablespoons
- 1/8 teaspoon
- sherry or Madeira1/4 cup
- green pepper1/2 unitslivered
- red pepper1/2 unitslivered
Method
1
Season chicken pieces with salt and ground black pepper, then dredge lightly in flour, shaking off excess.
2
Heat olive oil in a large paella pan or deep skillet over medium-high heat until shimmering.
2 minutes
3
Brown the chicken pieces in batches, turning occasionally, until golden on all sides, approximately 8–10 minutes per batch; set aside.
10 minutes
4
In the same pan, sauté chopped onion until softened and beginning to turn golden, about 4 minutes.
5
Pour in sherry or Madeira and scrape up any browned bits from the bottom of the pan with a wooden spoon; cook until slightly reduced, about 2 minutes.
2 minutes
6
Add uncooked rice to the pan and stir constantly for 1–2 minutes to coat with oil.
7
Dissolve saffron in warm chicken broth, then pour the broth into the pan along with the sliced tomatoes, bay leaf, and cloves; stir well.
8
Return the browned chicken pieces to the pan, nestling them into the rice mixture.
1 minutes
9
Bring to a boil, then reduce heat to low, cover with a lid or foil, and simmer gently until the rice is tender and the chicken is cooked through, approximately 25–30 minutes.
28 minutes
10
Gently stir in the slivered green and red peppers and fresh parsley.
11
Cover and let rest for 2 minutes to allow the flavors to meld and peppers to warm slightly.
2 minutes
12
Remove bay leaf, taste for seasoning, adjust salt and pepper as needed, and serve directly from the pan.