1 hour 20 minutes/moderately easy/6 servings
nutrition per serving:
420 calories, 18g protein, 65g carbs, 7g fat, 7g sugar
ingredients
- ½ teaspoon saffron
- 4 cups chicken stock
- ½ cup extra virgin olive oil
- 1 three-lb chicken, cut in quarters (may substitute 4-6 chicken breasts)*
- 2 large Spanish onions, chopped into eights
- 1 large green pepper, chopped into eights
- 2 medium tomatoes, chopped
- 2 garlic cloves, minced
- ½ tbsp salt
- 1 whole bay leaf
- 2 cups long-grain rice
- ½ cup dry white wine
- ½ cup small green peas, cooked
- 2 roasted red peppers, cut into strips
- 4 white asparagus tips*
directions
- Using a mortar and pestle, pulverize the saffron to create a powder.
- In small saucepan, heat chicken stock and add saffron.
- Allow saffron to dissolve; keep warm until use.
- In a large, oven-proof casserole dish, heat olive oil on stove and cook chicken until skin is golden brown on both sides.
- Remove chicken and set aside.
- In same oil, sauté onion, green peppers, tomatoes and garlic until onion is transparent.
- Scrape bottom of pan to loosen any chicken drippings.
- Add chicken stock, salt, bay leaf and rice; stir well.
- Return chicken to pan. Bring mixture to a boil, then cover and bake in oven at 400-degrees for about 20 minutes.
- Sprinkle with wine and garnish with peas, roasted red peppers, and asparagus tips.
notes
*I prefer chicken thighs! I think you can use whatever parts of the chicken you like!
*I use the peas and roasted red peppers, but I don’t use asparagus tips most of the time. It’s still a wonderful dish without the asparagus!
*And don’t forget to TEMP your chicken – make sure it’s at 165* before you take it out of the oven!!
Let me tell you about a little place called Columbia Restaurant! One of my favorite places on EARTH! They serve Spanish-Cuban cuisine with a long-standing family tradition. Website is here! They are located in Florida, with 7 locations for your tasting pleasure!
*Above 2 photos from the Columbia Restaurant’s website.
We started taking our kids to the location in Sand Key/Clearwater when they were young – I remember this one Florida visit where we went twice in 1 week. We ended up leaving with their cookbook and a ceramic sangria pitcher! We visit Columbia Restaurant just about every time we go down to Florida (we have visited the Tampa and Orlando locations as well). Favorite dishes are their Cuban Black Bean Soup, their Original “1905” Salad, Paella, their Devil Crab Croquettes and their Original Cuban Sandwich! And don’t get me going on their Sangria and oh-my-goodness the DESSERTS! The flan and the Guava turnovers are outstanding. I don’t think you can go wrong with ANYTHING! Their menus vary just a bit from one location to the next, so check out ALL of their menus HERE.
THIS recipe for Arroz con Pollo (Chicken and Rice) is 100% Columbia Restaurant’s – I pull out the cookbook every time I make this! It’s my go-to when I want to bring that Spanish-Cuban flare to my kitchen here in Connecticut.
Again, check out their website here. There are loads of photos & history to check out. But PLEASE go to one of their fine restaurants down in Florida if you get the chance!
And make this Arroz Con Pollo recipe in the meantime! It’s SOOOOOOOOO good!
