Skip to main content

Arroz con Pollo


This is one of those dishes that’s a perfect example of comfort food. It is almost a national dish and will instantly remind you of sunny Spain. There are so many variations on this dish, each reflecting the unique regional produce of Spain.


There are a few ingredients here that I feel are indispensable. One is the smoked sweet paprika and the other is the green olives. Both of these ingredients add something that can’t really be substituted.

Ingredients

8 Chicken thighs or one whole roaster cut up
1 link of Chorizo sausage, cut into 1 inch pieces
6 Tbsp of Extra Virgin Olive Oil
2 cloves of Garlic, sliced
One Large Onion, chopped
One Red Pepper, chopped
2 cups of medium grain Rice, a Spanish arroz or paella rice is perfect as well.
4 cups of Chicken stock, warmed
2 Bay leaves
1 pinch of Saffron
2 Tbsp of smoked sweet Paprika
2 dried whole Chilies, if desired.
Juice of one Lemon, ends cut off and reserved
¼ cup of Madeira
1 small jar of pimento stuffed Manzanilla green Olives

Place the olive oil in a cast iron casserole (Le Cruset is perfect) or some pot with a cover that can go from stovetop to oven. Over medium heat bring the oil up to temperature, and then brown the chicken. Remove from oil and set aside.

Now add sliced chorizo, garlic, chopped onion and chopped red pepper, and cook until onions are brown and soft. Add all spices and combine well.

Add juice of lemon, the ends of the lemon and the Madeira and allow alcohol to cook away. Then add the rice and coat thoroughly with oil. Add warmed stock and saffron, mix well and then add back the chicken and the olives and bring to a slight boil.

Cover and put into a preheated 350 degree oven for 40-50 minutes. Remove from oven, stir and then recover and allow to rest on stove top for 5 minutes. Serve with a salad and white wine. 

Wine: Albarino is a good match as is a Rose’ or a Vinho Verde.  Serves 4 – 6.

Comments

Popular posts from this blog

Norfolk Style Seafood

This is such a good recipe and so simple to make. The story behind this recipe is interesting. When I was a young boy, we used to go to a seafood restaurant in Washington DC called O'Donnell's. They had wonderful food, and most importantly, they had Buck.


Buck was a gentle giant at 6' 2" and was always talking to me about his recipe. He had invented this style of cooking seafood and had even developed special pans which could be used over open flame and then it could be delivered to the tables still sizzling. He was rightfully very proud of this. 


After being there quite a few times, Buck shared his recipe with me and told me to keep it a secret. Since this was over 40 years ago, I guess I can reveal it now. 


Ingredients

1/2 lb Shrimp, Jumbo Lump Crab or Langoustines, raw and shelled
2 Tbsp Butter
2 cloves Garlic, chopped
Dash of Old Bay Seasoning
Juice of 1/2 Lemon
Few dashes of Tabasco
Splash of White Wine
Salt and Black Pepper


Heat your pan until fairly hot, then add butter an…

Turbot Poached In Puttanesca Sauce

I wanted to build on the puttanesca sauce I posted yesterday to show how a versatile sauce can be used to prepare multiple dishes.


I got the idea to poach some fish in the puttanesca sauce, as I found some really nice turbot at the market.




Ingredients
1 large finely chopped Onion 4 cloves of Garlic, finely chopped 2- 28 oz. cans of crushed or diced Tomatoes, or whole tomatoes that are lightly chopped in the processor.
3 Tbsp Olive Oil 3 tsp. Red Pepper flakes or a few whole red peppers
4 to 6 Anchovy filets ¼ cup of Capers, (Try to get the salted capers and prepare them by rinsing and then soaking for 30 minutes. it's worth the extra effort, as the flavor is vastly superior to the brined capers). ½ cup pitted Kalamata Olives Freshly ground Black Pepper
1 lb Turbot, cut into four pieces. You could substitute Cod, Hake or Monkfish.
Note: You will notice that there is no salt in this recipe. When you consider the olives, anchovies and capers, you really don't need additional salt. If you omit…

French Seafood Stew aka Bouillabaisse

I've always enjoyed bouillabaisse, but I've never tried making it. I assumed (wrongly) that it was very complicated. 

It is really simple to make and I have minimized the ingredients below, to make it even easier than a classical preparation. However, if you want a classic Bouillabaisse, just add in the optional ingredients listed below
Bouillabaisse is basically a fisherman's stew and reflects what seafood was caught fresh that day. There are many variations of this classic dish from Marseille.

I like to start with the classic preparations and then branch off from there. If you find a set of common ingredients, then you can start to craft your own recipe and make it your own. 
I love cookbooks and read them like novels. I always basically know the recipe I want to prepare, but I find that looking at multiple recipes and sources, gives me the best results. This is loosely based on Ina Garten’s Seafood Stew. 
Ingredients 
4 Tbsp Extra Virgin Olive Oil 1 large Onion, chopped  1 teas…