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Microwaved Arroz Con Pollo

Ingredients
  Chicken 4 Pound, skin removed and cut into serving pieces
  Kosher salt 1 1⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Sweet paprika 1⁄4 Teaspoon
  Frozen peas/Artichoke hearts 10 Ounce
  Onion 1 Medium, diced
  Garlic 2 Clove (10 gm), finely chopped
  Olive oil/Peanut oil 2 Tablespoon
  Canned italian plum tomatoes 28 Ounce (1 Can)
  Chicken broth 2 Cup (32 tbs)
  Bay leaf 1
  Flat leaf parsley 2 Tablespoon, chopped
  Thyme leaf 1 Pinch, crumbled
  Rice 2 Cup (32 tbs), uncooked
  Saffron 1⁄2 Teaspoon, steeped in 2 tablespoons hot water
  Sliced pimiento 2 Ounce, drained (1 Jar)
Directions

1. Season the chicken with the salt, pepper and paprika. Cook the peas or artichokes following the manufacturer's directions for microwaving.
2. Microwave the onion and garlic in the oil in a 3- to 4-quart microwave-safe casserole, covered with a lid or heavy-duty microwave-safe plastic wrap, on Full Power for 5 minutes or until the onion is transparent. Add the chicken.
3. Microwave, covered, on Full Power for 6 to 7 minutes, turning the chicken pieces over halfway through the cooking time.
4. Add 2 1/2 cups of the tomatoes with their liquid, the chicken broth, bay leaf, parsley, thyme, rice and steeped saffron and its liquid. Cover tightly.
5. Microwave on Full Power for 10 minutes. Stir; microwave for 10 minutes more. Stir again. (If the rice seems hard, add the remaining tomatoes and their liquid.) Microwave for 10 to 15 minutes more or until the rice is tender. Stir in the peas or artichokes.
6. Microwave for 2 to 3 minutes or until the vegetables are heated through. Garnish with the pimiento.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Chicken
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
37 Minutes
Ready In: 
42 Minutes
Servings: 
8

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