Spanish Rice With Chicken Peas Food

ONE PAN SPANISH CHICKEN AND RICE RECIPE (ARROZ CON POLLO)

Steps:

• Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
• Make the spice rub. In a small bowl, mix the spices, salt and pepper.
• Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
• Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
• Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
• Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
• Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
• Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

ARROZ CON POLLO

Steps:

• Preheat the oven to 375 degrees F.
• Combine wine and saffron; let stand until ready to use.
• Season chicken on both sides with salt and pepper. Heat oil in a large pan over medium-high heat. Cook chicken, skin side down, until browned, 4 to 5 minutes.
• Flip, and cook until golden brown; transfer to a plate.
• Drain any excess oil, leaving 1 teaspoon of oil in the pan.
• Reduce heat to medium and cook onion, red bell pepper and garlic, stirring often, until tender, 5 to 7 minutes. Stir in wine-saffron mixture, 3/4 teaspoon salt, 1/2 teaspoon pepper, and the bay leaf.
• Cook until wine is almost completely evaporated, 5 to 10 minutes. Add chicken thighs, broth and rice; bring to a simmer.
• Cover the pan and place it in the oven. Bake for 30 minutes.
• Remove the pan from the oven. Stir the peas into the rice.
• Top with parsley and serve.

SPANISH RICE

Steps:

• Heat pan and put about 2 tablespoons oil in pan.
• Add garlic and onion.
• Saute on medium high heat (careful not to burn).
• Add rice, fry until browned.
• Add chicken broth, let boil.
• Add tomatoes and frozen peas, stir well.
• Add water as needed to avoid burning rice.

SPANISH CHICKEN WITH RICE AND OLIVES

Steps:

• Season the chicken pieces with salt and pepper.
• Heat oil in a large heavy skillet over medium-high heat until hot but not smoking.
• Brown the chicken well on both sides; transfer to a plate.
• Add in onion, red bell pepper and dryed chili flakes; saute for 5 minutes.
• Add in garlic, paprika and rice and saute for 3 minutes, stirring with a wooden spoon.
• Add in wine and bring to a boil; simmer uncovered for 3 minutes.
• Add in tomatoes with juice, chicken broth, saffron and bay leaf; simmer for about 6-7 minutes.
• Return the chicken along with any juices from the bowl or plate back to the skillet and nestle into the rice .
• Cook covered over low heat until the chicken is cooked through and the rice is tender and most of the liquid is absorbed (about 20-25 minutes, it might take more or less time).
• Add in the peas and olives, season with salt and pepper to taste.
• Cover the skillet and let stand for 10 minutes before serving.

SPANISH STYLE CHICKEN WITH SAFFRON RICE

Steps:

• Pat chicken dry and season with salt and pepper.
• heat oil in a heavy skillet (at least 2 inches deep) over moderately high heat until hot, but not smoking, then brown chicken on all sides, about 12 minutes in total.
• Transfer with tongs to a plate.
• Pour off all but 2 TBs fat from skillet and add onion, bell pepper, and salt to taste.
• Cook over moderate heat, stirring, until softened, about 7 minutes.
• Add garlic, paprika, and rice, then cook, stirring, 1 minute.
• Add wine and boil, uncovered, 2 minutes.
• Stir in tomatoes with juice, chicken broth, saffron and bay leaf.
• Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken it cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes.
• Remove from heat and stir in peas and olives.
• Season with salt and pepper to taste.
• cover skillet and let stand 10 minutes.
• Discard bay leaf and serve.

SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES)

Steps:

• In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
• Stir fry for 3 minutes.
• Then put the rice in and stir well.
• Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
• As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
• After 20 minutes turn rice over again and serve.