Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down
(Try not to submerge the skin, so it stays crisp as the rice cooks. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top
Here is the recipe for an especially nice version of ArrozconPollo. Our Egyptian adventure has ended and I'm back in Eugene getting ready for the Christmas holiday
ArrozconPollo a lo Aibonito (Chicken with Rice Aibonito)Adapted from "A Taste of Puerto Rico. ” – Don MarquisCONTACT ME--------------------------------------------------------------------------------------- SPRING CLEANING BOOK GIVEAWAYSAs a book blogger/reviewer, dedicated bibliophile, and just plain serious reader, I have way too many books around here
commercial sofrito (such as Goya). seal and marinate in refrigerator 1 hour, turning bag occasionally. To prepare the chicken, combine first 7 ingredients in a large zip-top plastic bag
Serve immediately. Over medium heat in heavy 4-quart pot with cover, heat 2 tablespoons olive oil. Saute chicken, turning frequently, until golden brown on all sides, about 5 minutes. Stir in rice and cook for 2 minutes, stirring constantly. 1 15-ounce can baby corn, drained. 1/2 teaspoon freshly ground pepper
Remove bay leaf. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until brown, turning to brown evenly. Stir in tomatoes, beer, chicken broth, wine, bay leaf, the 1/2 teaspoon salt, the saffron, if desired, and the 1/8 teaspoon pepper
I have been on a Latin kick lately as I just love all the flavors of Latin cuisine. This is another recipe from Ingrid Hoffmann's book Simply Delicioso
Spray large skillet with cooking spray. Cook chicken 5 minutes per side or until lightly browned. Brown in pan drippings over medium heat about 8 minutes, stirring constantly
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