The Cooking of Spain and Portugal, plus accompanying Recipes: The Cooking of Spain and Portugal (Time-Life Foods of the World)
Arroz con Pollo
Page 59
Cuisine: Spanish/Portugese | Course Type: Main Courses
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Recipe Reviews
This is a one-dish meal, simple to make and quite tasty, if not highly spiced. I served this with salad.
I made some changes to accomodate our kitchen:
- Used one kilo of chicken thighs rather than cutting up a chicken, since we like thighs. This was a new brand and there were only seven thighs, five biggish ones and two smallish ones. If you used a whole chicken, it would be best to cut it into eight smaller pieces rather than four big ones.
- Used olive oil rather than lard.
- Used 100g lardons instead of 4 ounces of salt pork.
I used lardons nature (rather than fumé) and regular paprika (rather than the hot or smoked kind). I think I might try smoked lardons and paprika when I make this again.
The recipe calls for "1-1/2 cups raw medium or long-grain regular-milled rice or imported short-grain rice". I found that as clear as nothing, and used basmati rice since that's the only long-grain rice I have in-house. What a strange ingredient listing!
Although this is a not spicy dish, like we usually enjoy, it was quite tasty and looked pretty in the pot. The recipe serves four as it says; we will have a second dinner for two.
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