I made slow simmered chicken with rice(arroz con pollo)

[bearfan454]

Start by browning some drumsticks. Thighs work good too.



While they are browning rough dice 2 onions and 2 green peppers and quarter a can of peeled tomatoes. Keep the juice to add also.



Fry some rice(about 1/2 to 3/4 cup)in extra virgin olive oil.



Add your onions, peppers, and tomatoes.



Stir it around for a few minutes and add your drumsticks.



Add 4 or 5 cans of chicken broth depending on how big your pot is.



Give it all a good stir and get it mixed up real good.



Put the lid on it and slow simmer it for about an hour. Simmering is the secret on how to get all the flavors combined for this dish.



It's time to eat honey !

[eleny]

1. That looks finger licking good!

I love a one pot meal where all the flavors get together.

[anitar1]

2. Uh oh, I gotta go to the kitchen !.

That sounds so good. Also have to make my peach cobblerI went ou to thistle Farms a couple of days ago and bought some beautiful peaches and tomatoes. Plus bought Anaheim peppers and made Chili Rellenos, so good.The farm had huge displays of all sorts of beautiful squash.

[mike_c]

3. here's a variant that I make occasionally....

I make this because it's good, and easy. Quantities are approximate, of course.

some chicken thighs (figure a couple for everyone)
rice (at least one cup uncooked)
some diced onions
1 can of Rotel tomatoes and green chilis, drained
frozen black-eyed peas or field peas
chicken stock
dry vermouth or other dry white wine
olive oil
salt and pepper

Heat the oven to 350 F. Brown the chicken and onions in olive oil. Meanwhile, add the rice, black-eyed peas, and tomatoes and chilis to a covered casserole. Heat some chicken stock and wine to boiling-- I do this in the skillet that I browned the chicken in, deglazing it in the process. I use about 2 parts stock to 1 part wine, with the total quantity equal to TWICE the measure of rice, e.g. if you use one cup of rice, you'll want 2 cups of hot stock/wine. Season with a little salt and pepper. Pour the hot liquid over the rice, stir, and arrange the browned chicken and onions on top. Cover and pop into the oven for 40 minutes to an hour.

In practice this is really easy because you just: (1) brown the chicken and onions, (2) mix rice with some stuff that needs no further prep, (3) heat the liquid and throw it in, (4) add the browned chicken/onions, and (5) bake. The only real prep work is chopping the onions.

[Stinky The Clown]

4. Thanks for the pictures,bearfan!

We make something like this. Different seasonings, but real similar prep method.

I like the extra tender bite of the chicken.

[alarcojon]

5. May I suggest a small change of ingredients

take out the diced tomatoes and be sure to use red onion. Add some garlic powder and a pinch of saffron.

[bearfan454]

6. I've made it with saffron before.

My parents go to Spain every couple of years and bring back saffron. It's fairly cheap over there.