#42 Arroz con Pollo from h3

The primary ingredients

>>43 Name: h3

<h3+//guvoW> 2005-08-05 06:47:10 UTC

197 view(s) Start by cooking the sausage. The recipe calls for 2- I'm using Jennie-O spicy Italian turkey sausage.

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>>44 Name: h3

<h3+//guvoW> 2005-08-05 06:47:10 UTC

282 view(s) While that's going, I'm trimming the chicken. 2 lbs boneless/skinless thighs (the recipe calls for 3 lbs but that's like skin-on/bone-in). I hate all the little fatty bits, though, so I have to get rid of as much of that as possible.

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>>45 Name: h3

<h3+//guvoW> 2005-08-05 06:47:10 UTC

267 view(s) Once that's all done, chop the thighs into reasonable size (I like them big, so each thigh part into thirds), and season with salt and pepper.

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>>46 Name: h3

<h3+//guvoW> 2005-08-05 06:47:10 UTC

279 view(s) The sausage is mostly done by this time. They are going to cook some more later, so it's OK if they are a little underdone. Set these aside, and throw the chicken in and brown over high heat.

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>>47 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

299 view(s) The recipe calls for 1.5 cups chicken broth. I start 1.5 cups with 2 bouillion cubes at this point.

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>>48 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

265 view(s) The vegetables: 1 each green and red bell pepper, cut into strips. 1 onion, in coarse chop. And 2 small cloves of garlic. Remember to mind the chicken (flip once) while you are chopping these.

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>>49 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

268 view(s) Chicken looks about done - again, they are going to cook some more, so don't worry about it being cooked completely. Just as long as they are browned and sealed.

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>>50 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

278 view(s) Throw the chicken into another pot. At this point, I slice the sausage and then sear the slices to seal them a bit before also tossing them into the pot.

Then the vegetables, sauteed vigorously over high heat, until they just become soft. Those go into the pot, too, along with 1 cup of rice (I used like 1.25 cups, cuz I like rice).

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>>51 Name: h3

<h3+//guvoW> 2005-08-05 06:47:11 UTC

257 view(s) Now for the broth. The pan all the stuff above was cooked in should be properly messy by now. Toss in:

chicken broth
0.5 cups white wine
2 chopped tomatoes (I used 5 Romas, actually)
0.25 teaspoon saffron
0.5 teaspoon oregano
0.25 teaspoon cayenne

Stir vigorously, scraping the pan all over, to deglaze all the tasty gunk.

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>>52 Name: h3

<h3+//guvoW> 2005-08-05 06:47:12 UTC

268 view(s) Toss the broth into the pot and stir well.

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>>53 Name: h3

<h3+//guvoW> 2005-08-05 06:47:12 UTC

283 view(s) Simmer for 25-30 minutes. Then, add 1 cup sliced black olives and 1 cup frozen peas (I discovered at the last minute, I didn't have any peas, so I used 1 cup frozen succotash from Trader Joe's). The recipe calls for 0.5 cups of each, but I find that too slight.

Then, simmer another 5-10 minutes to heat the late additions.

This is the finished product! The beauty of this dish is that it tastes even better reheated after a couple of days in the fridge.

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