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Tuesday, July 14, 2009

Famous Ballerina Arroz con Pollo recipe

If you've been following this blog for the last month, you've seen Arroz con Pollo on our weekly menu plans quite a few times.

This is one of our family's favorite go-to-recipes, but we don't eat it as often as our menu plans would have you think.

Of late, Arroz con Pollo has made it on the menu plan every week. But every week, something has always derailed those plans -- a last-minute decision to dine out, a visit from the in-laws (my father-in-law doesn't eat poultry) and a family get-together.

Well, last night, I finally made Arroz con Pollo, and it was delicious as ever. I never thought chicken and rice could be so tasty until my friend, Alex, shared this recipe with me. Plus, this recipe is easy to make with ingredients we usually have on hand.

Alex's mother, who was a ballerina with Ballet Russe during the 1940s and 1950s, passed down this recipe to her daughter. And Alex was kind enough to share it with me. And now, I'm sharing it with you.

Famous Ballerina Arroz con Pollo

4-6 boneless, skinless chicken breasts (dredged in flour, seasoned with salt and pepper)
3 Tablespoons olive oil
3 cups chicken stock or broth
2 medium onions, thinly sliced
1/4 cup parsley, chopped
1 bay leaf
1 cup uncooked rice
3 tomatoes, cut into wedges
salt and pepper, to taste

1 can early peas (heat separately)

Heat olive oil over medium heat. Brown floured chicken on both sides. Add other ingredients, except the peas. Cover and simmer for 45 minutes, stirring occasionally until rice and chicken are tender.

Serve with the peas added on top of the rice.

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