Saturday, March 17, 2012

Arroz con Pollo

A classic Spanish comfort food, aaroz con pollo literally translates into rice with chicken. The hearty flavors of this dish make it a great dish when you are entertaining or just need a go-to one pot chicken dish.

6 oz. chorizo, removed from its casing and crumbled ($.50)
1 Spanish onion ($.10)
3 T. spanish creole seasoning ($.20)
8 pieces of bone in chicken (I used thighs) ($1.90)
1 large red bell pepper, minced ($.15)
1 yellow bell pepper, minced ($.15)
1 head of garlic, peeled and minced ($.10)
2 T. white wine ($.10)
3 1/2 C. chicken broth or stock ($1.00)
2 1/2 C. white or brown rice ($.25)
3 T. chopped fresh cilantro ($.10)

In a large, deep pot (5 qt or larger), brown crumbled chorizo. Remove the cooked chorizo from the pan. Season chicken with spanish creole seasoning and cook the chicken over medium high heat for 15 minutes, or until chicken is thoroughly browned.
Set chicken aside and stir in minced onion, peppers, and garlic, cooking until onion is translucent and peppers are tender.
While those are cooking, debone chicken and lightly shred. Once veggies are cooked, return chorizo and shredded chicken to the pot, toss lightly to combine. Stir in white wine to deglaze the pan.

Add chicken stock or broth and rice. Cook covered for 15-20 minutes, or until rice is cooked through. Stir occasionally. Top with cilantro and serve with tortillas.

Yields = 10 servings
Cost: $4.55
Cost per serving: $.45

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