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Arroz Con Pollitos Mercedes

Taste.of.Spain's picture
Ingredients
  Pitted olives 20 Small
  Chickens 2
  Olive oil 4 Tablespoon
  Butter 4 Tablespoon
  Dry white wine 1⁄2 Cup (8 tbs)
  Salt To Taste
  White pepper To Taste
  Tomato puree 1 Tablespoon
  Canned chicken soup/Stock made with chicken bouillon cubes 3 3⁄4 Cup (60 tbs)
  Onion 1 Medium
  Cured ham 1⁄4 Pound
  Rice 1 1⁄2 Cup (24 tbs)
  Grated swiss cheese/Dutch cheese 2 Cup (32 tbs)
Directions

Mix in the olives, add salt to taste, cover the casserole, and cook very slowly until the chicken is tender.
Add a little water during cooking if necessary to thin sauce.
Preheat oven to 400 F and bring the chicken stock to boil on the side.
In a flat casserole, heat 2 tb olive oil with 2 tb butter.
Fry the chopped onion with the ham cut in strips.
When the onion turns golden, add the rice.
Brown the rice.
Pour boiling chicken stock over rice, quickly mix in cheese, check seasoning, and put dish in 400 Foven for about 15 minutes or until the rice is done.
Take a crown mold, butter it, pack the mold with the rice, let it rest a few minutes, then unmold it in a large, round dish.
Arrange the chicken in the center with.
the olives and ham on top.
Pour chicken sauce over both rice and chicken and serve. 

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Pork
Interest: 
Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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