Arroz Con Pollo
|Olive oil||2 Tablespoon|
|Onion||1 , chopped|
|Rice||1 Cup (16 tbs)|
|Water/Stock /beer /wine||2 Cup (32 tbs)|
|Garlic||6 Clove (30 gm), finely chopped|
|Saffron threads||1⁄2 Teaspoon, soaked in milk for 5 minutes|
|Freshly ground pepper||To Taste|
|Tomato paste||1 Teaspoon|
|Hot sauce||1⁄2 Teaspoon (To Taste)|
|Whole cherry tomatoes||6|
|Chopped parsley||1 Tablespoon|
1.In a large pan, heat olive oil and put chicken legs in it and fry until brown.
2.Put onions and saute them.
Add rice, garlic,water, stock or wine in the pan and mix them well.
3.Once done, put saffron and milk infusion along with tomato paste, oregano and hot sauce and stir.
4.Let the pan be on medium heat for 20 minutes with the lid on.
5.Add mushrooms, tomatoes, chopped parsley in the pan and simmer on high flame for 5 minutes and serve.