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Gangbang Arroz Con Pollo

Western.Chefs's picture
Ingredients
  Olive oil 1⁄2 Cup (8 tbs)
  Garlic 6 Clove (30 gm), crushed
  Onions 4 Large, chopped
  Sweet red peppers 4 , cut in squares
  Chickens 6 Pound, cut in small pieces (Two 3 Pound Birds)
  Lean boiled ham 1 Pound, diced
  Shrimp 2 Pound, cooked, shelled
  Canned peeled tomatoes 40 Ounce (Two No:2 Cans)
  Frozen artichoke hearts 18 Ounce (Two 9 Ounce Each Packages)
  Saffron 3⁄4 Ounce (Two 0.35 Ounce Each Small Packets)
  Chicken broth 2 Cup (32 tbs)
  Bay leaves 2
  Frozen peas 20 Ounce (Two 10 Ounce Package)
  Rice 4 Cup (64 tbs), uncooked
  Pimiento strip 2
  Salt To Taste
  Pepper To Taste
Directions

Heat olive oil in heavy saucepan.
Add garlic, onions, sweet red peppers.
Cook until onions are soft.
Add chicken and ham.
Cook until golden brown.
Stir in shrimp, peeled tomatoes, artichoke hearts, saffron dissolved in chicken broth, bay leaves, salt and pepper.
Cover tightly and cook slowly until chicken is tender about 45 minutes.
Add peas 15 minutes before serving.
Cook rice according to package directions.
Drain.
Mix with chicken and vegetables.
Lobster tails, mussels, fish fillets may be cooked separately and added when serving.
Garnish with strips of pimiento.
Serves 18 to 20.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
18

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