The heart and soul of a Spanish home is its kitchen.
Our family traveled to Spain this summer. We spent two weeks with our host family who shared their hospitality, culture and food, with us. Our lives are forever changed. I will be working on a post about our experience which included the privilege of watching our host prepare a family style paella that I would like very much to share with you. Stay tuned!
This recipe is reminiscent of the soulful spirit of the Spanish table and highlights the flavors of the culture which includes olive oil, onion and garlic.
A delicious one pot meal that is easy to prepare and is destined to be shared with family and friends. If you want to “Jazz up” this meal include a homemade Autumn Sangria and flan for dessert.
Pollo Con Arroz Amarillo (Chicken with Yellow Rice)
1-1/2 lb.. chicken
1 small yellow onion, chopped
4 cloves of garlic, chopped
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
1 packet of a Spanish seasoning product called Sazon (includes saffron and turmeric to provide the yellow color to the rice).
1 chicken bouillon cube
1/2 cup olive oil
1 cup cooking wine
1-(16-ounces) green peas
1 (4-ounces) red pimento ( either diced, in strips or whole)
2 bay leaves
1- (8-ounces) tomato sauce
4 cups Valencia rice (pearl rice) or regular rice if not available.
4 cups water
Using a large skillet or Dutch oven, heat oil and brown chicken along with onions and garlic. Add spices (Paprika through Spanish seasoning packet). Add the liquids except the beer. Add the uncooked rice and 1/2 of the green peas. Stir well, cover and cook for approximately 30-45 minutes
(the remaining peas and the pimentos are used to layer on the cooked chicken and yellow rice.) Stir through and cover again. If you notice the rice does not have enough liquid, add more water and reduce the heat and simmer longer until the rice is very moist. When the rice is cooked, add the beer and stir. The dish is ready to serve.