Found a nice recipe this week in the Oregonian for Arroz con Pollo with Saffron. A copy of the recipe is also here.
Even though we had Jambalaya last weekend I thought I’d give it a try.
I cooked it in my large Viking skillet so I could cook all the chicken in one batch. Since I don’t cook with this pan very often, I was a little out of practice on the temp. I over browned the first side of the chicken thighs even cooking on medium.
The recipe calls for 2 bell peppers. I’m not fond of green bell peppers so I got yellow and red; they were fine.
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| Simple ingredient set |
While frying the chicken, steep ½ teaspoon saffron buds in chicken stock.
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| Saffron steeping in chicken broth |
When done with the chicken, drain most of the fat and sauté the onion, jalapeño, and bell peppers. Then add the tomatoes. Finally coat the rice with the liquid and add the stock and chicken. Simmer, covered, for 25 minutes.
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| Rice, tomatoes, peppers, and onion. |
Dinner is served
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| The chicken was a little “over brown” |
Rating: ★★★ 3 out of 5 stars.
