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Name:
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Mack
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Subject:
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Arroz con Pollo e Maduros
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Date:
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6/19/2013 11:15:40 AM
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3 boneless/skinless chix breasts
2 teaspoons of salt
freshly ground black pepper to taste
Juice of one lime
½ cup extra virgin olive oil
1 med sized onion finely chopped
1 med sized bell peppper finely chopped
4 to 5 cloves of garlic minced
¼ cup finely chopped drained pimientos
2 or 3 bay leaves
1 cup dry white wine (you can find vino seco at Publix in international section)
3 cups chix broth
1 cup of Valencia (short-grain) rice (find at Publix)
1/2 cup frozen baby sweet peas
Bijol to taste (Publix under spanish spices)
2 pimientos sliced for garnish
1. Sprinkle the chix breasts with salt, pepper and lime juice.
2. In a large, heavy casserole over medium heat, heat ¼ cup of olive oil until it is fragrant, then brown the chix breasts. Remove the chix and set aside. Add the remaining oil and cook the onion, bell pepper and garlic, until the onion is transparent. Add the pimientos and bay leaves. Mix well, add the wine and cook 5 minutes.
3. Add the broth and bring to a boil. Add Bijol, sprinkle a little at a time. Add the rice, checking for coloríng; if not bright yellow add more Bijol. Bring to a boil over medium heat and cook uncovered until most of the water has been absorbed. About 20 mins.
4. Cut the chix breasts into large size chunks and add to the rice. Stir to combine with rice, add the peas. Stir and cover; checking for the rice to be tender and the water has evaporated. About 20 mins. The rice will be clumpy, characteristic of Valencia rice.
5. Transfer the chix and rice to a large platter, garnish with the sliced pimientos, and serve hot.
If you wish to add plantains to this dish, Publix has the ripe plantains, known as maduros, in the freezer section.
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