Ros Con Pollo

by fairy_floss141

Prep time: 0:10 Overall time: 0:45

Servings: 10 servings

INGREDIENTS

large non-stick frypan
large bowl
strainer
7 bay leaves
1 tablespoon of mixed spices
1 Chorizo or hot sausage
3 cloves of garlic
2 large green capsicums
1 large tin of whole, peeled tomatoes
2 tablespoons of olive oil
1/2 teaspoon salt
375 grams of peas
2 cups Arborio or Mediterranean rice
2 cups of water
2 onions
2 chicken thieghs

INSTRUCTIONS

Turn the stove on high. Meanwhile dice the capsicums into large cubes, chop the onions and slice the chorizo/hot sausage thickly. Put 1 tablespoon of olive oil, 2 cloves of garlic, 1 onion and all of the diced capsicums into the non-stick frypan.

While frying, halve, skin and remove the fat from the chicken thighs. When cooked transfer the fried capsicum to the bowl and add the rest of the oil, onion and garlic. Mix together and also place the chicken in the bowl, then sprinkle the salt and place in the frypan. Cover with lid and allow to heat.

When warmed up, squish the tomatoes with hands until mushy and mix in with the peas. Place the rice on top and spread evenly across the frypan. Add the bay leaves and mixed herbs to the 2 cups of water and pour over the rice, re-cover with lid and cook for 30 minutes undisturbed. Allow to cool for 1 hour before eating.

CHEF COMMENTS

This is a Spanish recipe that has been past down my family for generations, as far as I know it's been my great, great grandmother's recipe, and a yummy one at that. 'Ros Con Pollo' translates to 'Rice With Chicken' and is a very filling meal. It can be freezed for up to 4-5 months and is best eaten warm.

Tagged: arrozconpollo, spanish add tags

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