Arroz con Pollo - Chicken with Rice
This is a fine example of arroz caldoso, a casserole in which some liquid remains. A Córdoba version, el perol, is usually made with rabbit instead of chicken, chopped green asparagus and wild mushrooms.
Ingredients
- 1 small chicken, jointed
- salt, pepper and paprika
- 1/4 cup / 50 ml olive oil
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 lb /100 grams mushrooms, sliced
- 7 oz / 200 grams green beans, parboiled
- 3 tomatoes, peeled and chopped (or a small tin of tomatoes)
- 1/2 lb / 250 grams rice
- 1/2 tsp saffron
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp thyme
- 1/2 tsp peppercorns
- 4 cloves garlic
- 4 cups / 1 litre boiling water or chicken broth
- salt
- 2 artichokes, quartered and cooked (or frozen artichoke hearts)
- 2 dozen green olives, pitted
Recipe
Heat the oil in an earthenware casserole or in a deep pan and in it slowly brown the chicken pieces. When they are nearly browned, add the chopped onion, red and green peppers, mushrooms and partially-cooked beans. Fry until onion is softened. Add the tomatoes. Cook another 5 minutes, then stir in the rice. In a mortar crush the saffron with the cumin, paprika, thyme, peppercorns and garlic. Dissolve in a little broth and stir into the rice. Add the hot liquid and salt to taste. Bring to a boil, then reduce heat to a simmer and cook very slowly until rice is just tender and chicken cooked, about 20 minutes longer, adding the artichokes near the end of the cooking time. Remove from heat and let stand 10 minutes. Sprinkle the olives on top of the rice.
Serves 6.