Sunday, March 31, 2013

Spanish-style chicken rice recipe

Spanish-style chicken rice
Spanish-style chicken rice

Serves 4 to 6 Prep Time 15 minutes
Cooking Time 30 to 40 minutes

Spanish-style chicken rice ingredients: 2 pieces chicken breast, deboned. salt and pepper, to taste. 1/4 cup all-purpose flour. 1 and 1/2 tablespoons olive oil. 1 onion, minced. 3 garlic cloves, minced. 1/2 piece red bell pepper, cored and chopped finely (about 1/2 cup). 1/2 piece green bell pepper, 1 piece chorizo Pamplona, quartered and sliced 1/4-inch-thick. Pinch of saffron. 1 and 1/2 cups Arborio rice, washed once. 6 cups low sodium chicken broth. 1 cup frozen peas. Lemon slices for garnish-optional

Spanish-style chicken rice recipe: 1- Slice each chicken breast into two pieces. Pat chicken dry with a paper towel. Season with salt and pepper. Dredge in flour and shake off excess. Pan-fry in a non-sticks pan with olive oil until both sides are golden brown. Set aside. 2- In the same pan, saute onions until softened. Add garlic, bell peppers, chorizo, and saffron. Season with salt and pepper to taste. Cook for 5 minutes. Add rice, stirring to cat each piece in oil. 3- Add broth, scraping any brown bits at the bottom of the pan. Place pan-fried chicken breast pieces on top of the rice mixture. Cover and cook over low heat until rice is cooked and chicken is well dont. 40 Transfer chicken to a plate then mix in green peas with rice. Cook for 2 minutes, season with salt and pepper to taste. 5- To serve, place a generous portion of rice on a plate. Top with lemon slices, if desired. Serve with a piece of chicken on the side. By then, the Spanish-style chicken rice is ready