Arroz con Pollo

On our honeymoon in Costa Rica, Jim and I stopped at a roadside stand, where we had the best arroz con pollo. We have spent the rest of the honeymoon (and considerable time since.) trying to find an equal. We have made several attempts in our kitchen, but no recipe compares to that food in that little roadside stand…maybe it had something to do with the ambiance…

Jim’s theory is that the unique and fresh indigenous products are there, not here - like the scraggly little chicken that seemed to disappear after we placed our order (not true).

 

           ¼ tsp    saffron threads

          ¼ cup    olive oil

       31/2 lb.    whole chicken, cut into serving size pieces

                  2    onions, chopped

                  2    green bell peppers, chopped

            ¾ lb.    plum or Roma tomatoes (about 6),

                         peeled, deseeded, & chopped

            2 ea.    Garlic clove, minced

            4 tsp    paprika

         3 cups    Arborio rice

         6 cups    chicken broth

                  1    large bell pepper, roasted and cut into strips           1 cup    frozen or fresh English peas

          ¼ cup    fresh parsley, minced, if desired   

 

Set a rack over a sauce pan of boiling water, the set a small saucer on the rack with the saffron in it. Warm until it’s brittle. Remove the saucer and crumble the saffron in it.

 

In a large heavy skillet, heat the oil until hot but not smoking. Reduce the heat to med-low. Pat the chicken dry with paper towels, season it with salt and pepper, and pan fry it in small batches until it is cooked halfway, then transfer it to a clean bowl or plate for later.

 

Pour off all but 3 tablespoons of the fat and add the onions and peppers. Cook over med-low heat until tender. Add the tomatoes, garlic, paprika, and saffron. Cook the mixture while stirring for a minute, then add the rice and keep stirring for 3 more minutes. Add the broth, bring to a simmer, stirring occasionally for 7 minutes. Transfer the rice to a shallow baking dish and arrange the chicken over it.

 

Bake the dish in the middle of a pre-heated over for 15 minutes, add the peppers and peas over the top and bake for 15 more minutes, or until all the liquid is absorbed. Top the finished dish with chopped parsley.

 

                                                                                                                    Serves 6