Normally, I made a Caribbean style Arroz con Pollo, which consists of a slow cooked spicy chicken stew that I serve over yellow rice that I cook separately.
The other night we were watching Martha Stewart's Cooking School on PBS, and she made a Spanish (Spain) style version of Arroz con Pollo in a dutch oven, where she cooked a short grained Valencia rice in the same pot as the chicken. This version was not spicy, it had only a handful of ingredients, and was more like a dutch-oven risotto with seared chicken and pimento-stuffed olives. The show piqued my interest, so I bought the Valencia rice and the pimento stuffed olives and we gave it a shot. It's a relatively simple recipe to make. I opened a bottle of white wine to cook with it, and used the rest of the bottle to make a sangria. The saffron gave the rice a lovely rich golden color. The olives gave a slightly briny flavor, the chicken still retained a crispy skin but the meat was moist and delicious. It turned out to be a delicious dish. My boyfriend and I really enjoyed cooking and eating it together.
4 Comments
Debie
6/18/2015 10:42:47 am
I love this dish. I remember making something similar a long time ago but it used capers instead of the olives, the pimento peppers were fresh so you dice them and throw them in.
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Jen B.
6/19/2015 05:03:23 am
Looks delicious! I havent made that since my kids were little.... I make a Caribbean (Puerto Rican/Dominican style) that looks just like this and is not spicy at all. Was a good easy throw together dish when I forgot to take something out to thaw & it fed a crowd!
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DebI'm a home cook with a lifelong passion for learning, exploring and experimenting in my kitchen. You can find me at @Debs1 on Twitter and @Debs121212 on Instagram. Categories
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