Wednesday dinner: Gringo arroz con pollo
Al Dente
Al Dente
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Ingredients

  • 1 tbsp olive oil
  • 1 lb boneless chicken thighs, sliced into strips then cut in half
  • salt and pepper
  • 2 to 3 oz serrano ham
  • 6 oz chorizo, casings removed
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 14.5 oz can diced tomatoes with liquid
  • 1 tbsp tomato paste
  • 1 1/2 tbsp sherry
  • generous pinch saffron
  • 2 cups chicken broth or stock
  • 1 cup long-grain rice

Instructions

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