Arroz con Pollo
A Mexican and Spanish dish whose name means "rice with chicken", this meal is made with rice, chicken, tomato, green pepper and seasonings, including saffron, which gives the dish its characteristic yellow color. It goes quite well with medium-bodied white wines.
- 2 pounds meaty chicken pieces (for smoother texture and less fat, remove the skin before cooking, and boneless chicken is preferable)
- 1 tablespoon cooking oil
- 1 cup of long grain rice
- 1/2 cup of chopped onion
- 1 clove of garlic, minced
- 1 7-1/2 can tomatoes, cut up
- 1/2 cup chopped green pepper of your choice
- 1 tablespoon of instant chicken bouillon granules
- 1/8 teaspoon of saffron, crushed
- 1 cup of frozen peas
- 1 2-ounce jar of pimiento, drained and chopped
1. Spinkle the chicken lightly with salt. In a large frying pan brown the chicken in hot oil about 15 minutes, turning often. Remove the chicken from the pan.
2. Add the rice, onion and garlic to the drippings in the pan, and cook until the rice is golden. Add undrained tomatoes, green pepper, bouillon, saffron, 2 cups of water, and 1/8 teaspoon of pepper. Bring to boiling, stirring well.
3. Arrange the chicken on top of the rice mixture. Cover and simmer for 20 to 25 minutes or until the chicken is tender.
4. Sprinkle the peas and pimiento on top; cover and cook 5 minutes more.
OregonWines.com suggests serving the following types of wine while enjoying Arroz con Pollo. Click on a wine type to search our database for matching wines.
||A medium-bodied wine, usually moderately sweet in flavor and with pale straw hues, although it can also range from dry apéritifs to sweet dessert wines.|
||Light green in color and with soft flavors when young, an aged Riesling will have a darker, golden color, and in some cases, even a 'petrol' characteristic.