| Servings: 12
Ingredients:
Sazón Goya with saffron is a
seasoning mix found in Latin American markets or in the ethnic
section of many supermarkets.
Broth
Toast the saffron in a small dry
skillet for a few minutes over medium heat. Pulverize the saffron in
a mortar or between 2 sheets of wax paper with the back of a wooden
spoon.
Directions
• Marinate the chicken pieces in
the sour orange juice or lemon and orange mixture at least for 2
hours, but preferably overnight.
• Place all the ingredients for
the broth in a large pot, bring to a boil, reduce the heat and
simmer for 1 hour. Strain and set aside.
• Cook the
arroz con polio in an extra large Dutch oven or in a cazuela,
which is a style of Dutch oven that is sold in Latin American
markets and in some supermarkets. The sides of the cazuela are not
as high as the regular Dutch oven.
• Dry the chicken pieces
with paper towels. Heat the oil in the pan over medium heat and in
it sauté the chicken pieces. Add the ham and sauté also. Remove the
chicken and ham from the pan and set aside. The chicken skin can be
removed if you are concerned with fat.
• In the remaining oil in the pan,
sauté the onion, sweet peppers and garlic for 4 or 5 minutes. Add
the garlic last to prevent it from burning which will give the dish
a bitter taste. Add the tomato and cook for 5 minutes longer over
low heat.
• Add 2 tablespoons of Goya
seasoning, the saffron, salt, cilantro and the bay leaves. Add the
chicken and the ham and 8 cups of broth.
• Bring all to a boil, add the
rice, and bring to a boil again. Stir, reduce the heat, cover, and
simmer for 25 minutes.
• Remove the bay leaves, pour the
wine over all and gently fold in the peas. Spread the grated cheese
over the surface of the rice and garnish with the following:
Garnish
• All the garnishing ingredients
are traditional and are placed in spokes radiating from the center
which is decorated with a small bunch of parsley.
• Cover and let stand for about 5
minutes before serving. |
