Wednesday, June 6, 2007

recipe Wednesday

I haven't tried this recipe yet, but it sounds similar to one that I made at Dream Dinners a while back. If it is, then I will tell you that it is fabulous! Since they don't really give you the recipes to take home at Dream Dinners, I can't tell exactly how close this recipe is though. I know that their recipes uses corn and black beans instead of the bell pepper and peas, but this still sounds good. I am going to try this one soon - probably after we get back from the beach.

Arroz con Pollo

from River Road Recipes...
The Textbook of Louisiana Cuisine


1 large fryer (at DD we used 6 boneless, skinless chicken breasts)
1 cup salad oil
1 medium onion, chopped
2 cloves garlic, chopped
6-ounce can tomatoes (drained, but save juice)
1-1/2 quarts water
1 bay leaf
2 tablespoons salt
Pinch of saffron
1/2 medium-sized bell pepper, sliced
1-3/4 cups long grain rice
6-ounce can peas
1 small pimento, sliced


Cut chicken into quarters and fry in salad oil. When chicken is well browned, add onion, garlic, and drained tomatoes. Use the liquid from the tomatoes to make up the 1-1/2 quarts water. Add the water, bay leaf, salt, saffron, and green pepper. Stir thoroughly and let cook slowly for 20 minutes.
Place chicken in a covered baking pan, add liquid and rice, and cook in 350-degree oven for about 20 minutes or until rice is tender. Heat peas and serve over rice. Garnish with pimento.

Copyright 1959 The Junior League of Baton Rouge, Inc.

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