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- Arroz con pollo
Arroz con pollo
Nutrition facts per serving:
- Energy in kcal about 471
- Fat about 14g
- Carbohydrates about 56g
- Protein about 28g
This is needed
This is needed
for 4 people
Picada
- 2 garlic clove
- 2 tbsp almonds
- 1 butter biscuit (e.g. Petit Beurre)
- 2 pinches saffron
- 1 tbsp sherry
- 1 tbsp flat-leaf parsley, finely chopped
Chicken
- 1 organic lemon, use grated zest
- 0.5 tsp salt
- a little pepper
- 400 g Skinless chicken steaks
- olive oil for frying
- 4 Borettane onions, drained, roughly chopped
- 2 tomato, coarsely grated
Rice
- 250 g round grain rice (e.g. Bomba)
- 8 dl chicken bouillon, hot
- 8 artichoke hearts in oil, drained
To bake
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- a little flat-leaf parsley, leaves torn off
And that's how it's done
And that's how it's done
Picada
Blitz the garlic, almonds, biscuits and saffron in a food processor. Add the sherry and parsley, mix into a paste.
Chicken
Mix the lemon zest, salt and pepper, rub the mixture into the chicken pieces. Heat the oil in a large, non-stick, ovenproof frying pan. Brown the chicken for approx. 5 mins. Add the onions and fry for approx. 2 mins. Add the tomatoes, cook for approx. 5 mins. until the liquid has evaporated.
Rice
Add the rice, reduce the heat, cook for approx. 3 mins. while stirring. Pour in the stock, add the picada, mix, simmer the rice for approx. 20 mins.; do not stir the rice any more. Arrange the artichokes on top of the rice.
To bake
Approx. 5 mins. in the centre of an oven preheated to 210°C. Remove from the oven, leave to rest for approx. 5 mins., plate up. Garnish with parsley.
