Wednesday, September 9, 2009

Arroz con Pollo


If any of you have ever made this dish you will notice right away that I forgot to add the peas! How could I possibly forget to add them? Who knows, but it's not the first time I've forgotten ingredients and more than likely won't be the last! I found this recipe over at For The Love Of Cooking (Pam's blog). I just love her food blog and she has some great pictures on there. Everything, and I mean everything she makes looks so delicious! Please check out her site if you are not familiar with it.

Well, my son made it through his first two days of the school year. I think he is a bit worried about math and how much more difficult it will get. I've already warned him that there is no help to be found at home! His dad and I are by no means math experts....I am being kind here. I was lucky to just pass math in school let alone do well. Luckily, if things get really difficult, my oldest son should be able to help him. He's the math person and Lord only knows where that came from! Anyhow here is the recipe for the delicious chicken! It's the first time I have made this dish from scratch and certainly won't be the last.

4 slices bacon, cooked and crumbled
4 chicken thighs with skin and bones
Paprika, to taste
Sea salt and fresh cracked pepper, to taste
Dried oregano, to taste
Garlic powder, to taste
Cumin, to taste
2 tsp olive oil
1 small sweet yellow onion, diced
4-5 baby bell peppers
4 cloves garlic, minced
1 15 oz can diced tomatoes
2 cups chicken broth
1 pinch saffron (I did not have this on hand)
1 cup rice
3 tbsp cilantro, chopped (divided)
1 cup frozen peas, thawed

Cook the bacon in a large Dutch oven. Once the bacon is cooked, drain on a paper towel and then crumble, set aside.

Season the chicken thighs with a bit of each seasoning, to taste. Cook the chicken thighs, skin side down first, for 4 minutes each side. Remove from pan and set aside on a plate.

Add the olive oil to the Dutch oven over medium heat, once hot add the onion, bell peppers and a bit of each seasoning to taste. Cook, stirring occasionally, until tender. Add the garlic then cook constantly for 60 seconds. Add the diced tomatoes, chicken broth, saffron, rice, crumbled bacon and half of the cilantro. Stir until mixed thoroughly, taste the broth and re-season if needed. Add the chicken in an even layer and simmer over medium low heat, partially covered for 25 minutes. Make sure to stir occasionally so the rice doesn't stick to the bottom of the pan. Sprinkle the finished dish with the thawed peas and the remaining cilantro.

24 comments:

Mary said...

What a lovely recipe. Not to worry about ingredient omissions. Happens to everyone.

Judy said...

I have never made this, but I've seen it. It really looks wonderful and you have inspired me to give it a try. Good luck to your son w/math, and we've all forgotten ingredients at one time or another, so not to worry.

Spryte said...

Peas or no peas, that looks delicious!!

My daughter's Spanish teacher always brings that to school and I LOVE it!!

I've always wanted to try making it!

Cheryl said...

I have never made that in my life, I better add it to my list, it sure sounds and looks yummy! I am making a recipe from Pam tomorrow!

Jenn said...

Nothing beat chicken and rice. If you hadn't mentioned forgetting the peas, I'd be all devouring it in no time. Peas or no peas, it still looks good to me.

Monica H said...

My grandma make sthis all the time and I make it occasionally, and I've never added peas. No worries, still looks great!

burpandslurp said...

Ah, Pam is one of my fav bloggers ever! She has the best dishes. I actually am not a fan of peas, so I totally don't mind that you left them out :-)

Coleen's Recipes said...

This looks like pure comfort food...peas or no peas.

Cassie said...

Wow. That looks really, REALLY good to me right now. Thanks for sharing this one, I'm going to try it for sure!

(Also, here's something funny: My word verification for this comment is "division." Seems fitting since you were talking about math!) :o)

Amanda said...

That looks great Deb! i love chicken, wish I could get my husband to love it as much as me!

Pam said...

Who needs peas? Yours looks delicious! Thanks for your sweet words about my blog and for the link. I am glad you liked the recipe.

Bridgett said...

I can almost taste it just by looking at the photo. Its only 8:30 here but I would love a bite!

teresa said...

this sounds wonderful! rice and chicken are staples in our home, so this is a perfect way to mix it up!

noble pig said...

I'm sure it was lovely sans the peas.

Cinnamon Girl aka Reeni♥ said...

This sounds absolutely delicious!! So hearty and comforting. This dish always brings to mind I love lucy - when Ricky tried to cook this for dinner and the chickens exploded and stuck to the ceiling and then hit him on the head. Hilarious.

Palidor said...

This dish looks amazing! I'm actually not fond of green peas, so I don't leaving them off is a bad thing! ;-)

Katy ~ said...

Oh, Debbie, does this every look GOOD!!! Just get me a big ole spoon and I'll see ya later!

Cate O'Malley said...

Gotta love a good one pot meal!

Katherine Aucoin said...

This looks wonderful Debbie. I think it stands incredibly weel without the peas. My picky eaters would thank me for forgetting them.

I'm with you on the math...A.J. can still do algebra and geometry. I have no idea how he remembers that!

Lele said...

I never have saffron and have been scared to make recipes that call for it without it, so I'm delighted your recipe still looks perfectly fabulous as is!

Barbara Bakes said...

I've never had this dish. It sounds easy and delicious!

Donna-FFW said...

One of my most favorite dishes. It looks fabulous my friend!

pigpigscorner said...

no worries, not a big fan of peas =) this looks so delicious!

Lisa said...

I do like Arroz con Pollo. I had this as a teenager in Spain. It was so good, and in a way I don't think I could recreate. Actually I don't remember the peas. I think I might try your recipe.