Arroz con pollo – South America
7
Points®
Total time: 50 min • Prep: 10 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
This South American dish is bursting with flavour, taking humble chicken to a whole new level!
Ingredients
Olive oil
2 tsp
Skinless chicken drumstick
8 individual, (lovely legs)
Brown onion
1 large, chopped
Red capsicum
1 medium, chopped
Garlic
3 clove(s), crushed
Rice, white, dry
1 cup(s), (calrose variety)
Dried saffron
½ tsp, threads or ground
Dried oregano
1 tsp
Dried chilli flakes
½ tsp, optional
Canned diced tomatoes
400 g
Salt reduced chicken stock
1½ cup(s), (375ml)
Fresh flat-leaf parsley
¼ cup(s), chopped
Instructions
1
Heat the oil in a large deep frying pan or shallow flameproof baking dish over high heat. Season the chicken with salt and pepper and cook for 10 minutes or until browned all over. Transfer to a plate.
2
Add the onion, capsicum and garlic to pan. Cook, stirring, for 5 minutes or until onion is softened. Stir in the rice, saffron, oregano and chilli flakes. Cook, stirring, for 1 minute. Add the tomato and stock and bring to the boil.
3
Return the chicken to the pan with any juices. Cover and simmer over low heat for 20 minutes or until the chicken and rice are cooked through. Season with salt and pepper. Serve sprinkled with parsley.
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