I’m currently going through trying some Spanish recipes, including from
Here’s an easy one from it:
Chicken and Rice
Arroz con Pollo
A traditional meal that is common throughout Spain. Easy to prepare, this delicious dish can serve a crowd.
3 lbs of chicken, cut into small pieces
6 tbsp extra virgin olive oil
1 chopped onion
4 tbsp chopped garlic
Salt and pepper
6 tbsp chopped parsley
5 wood-fire roasted piquillo peppers
1 tsp smoked paprika (pimentón de la Vera)
1 pinch of saffron
3 1/2 cups of chicken broth (or chicken bouillon)
1/2 cup dry white wine
2 cups white rice
Sprinkle the chicken with salt and pepper. In a large deep pan (rice will be cooked here, too) heat the oil and saute the chicken until golden on all sides. Remove chicken to a warm platter. Add the onion, garlic, and parsley to the oil and saute until the onion is soft. Add the pimentos, pimentón, saffron, broth, wine, salt, and pepper and bring to a boil. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. Burry the chicken in the rice. Cover and cook over low heat for about 20 minutes. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes. Transfer rice and chicken to a serving platter and garnish with a little parsley.
Serve with some fresh bread and a green salad.
You can do the rice in a rice cooker if you prefer, putting the big mixture from the frying pan into the rice cooker with the rice. My mom does it more like this, as the rice cooker prevents scorching and produces more perfect rice. But she adds finely diced chorizo to the rice, which I HIGHLY recommend, and doesn’t saute the chicken until the rice is just about ready, then serves the chicken next to the rice on platters. On top of the rice, she serves blanched tender young sweet green peas, topped with pimentos. Delicioso!