Ingredients
-
2
-
2
-
1
-
2
-
2
-
1/2
-
1
-
4
-
2
-
1/2
-
1/2
-
1/2
-
4
-
2
-
1/4
Directions
Arroz Con Pollo Valenciana – Columbia Restaurant (Chicken &,This is a recipe from the famous Cuban “Columbia Restuarant” site. There are several restaurants here in the Tampa area and a few other major Florida cities. My DS’s girlfriend just loves this restaurant, so I looked online for their recipes and found them on their own site. Serve this along with the “Columbia Salad” recipe I posted, recipe#473755 for a true experience.,This is a “go to” recipe. Super easy and delicious. Crowd pleasing. I prefer to only use dark meat for mine.,This recipe has one major flaw. You DO need to cook the rice first! It seems like common sense to cook the rice I KNOW but I didn’t read it that way at all. It calls for uncooked rice. I worked all afternoon and then it was awful.
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Steps
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1
Done
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In a Skillet, Saut Chicken in Heated Oil Until Skin Is Golden. Remove Chicken and Place in Casserole Dish. in Same Oil in the Skillet, Saut Onion, Green Pepper, Tomatoes, and Garlic For 5 Minutes. Pour Over Chicken. in Same Skillet, Add Chicken Broth, White Wine, Saffron, Salt, Bay Leaf and Rice. When Mixture Begins to Boil, Pour Over Casserole, Cover and Bake in Oven at 350 For 20 Minutes or Until Chicken Is Done. Sprinkle With a Splash of Wine and Garnish With Peas, Roasted Red Peppers, and Asparagus Tips. |
