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Foodgeek: |
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Rating: |
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Servings: |
10-15 servings |
Prep. Time: |
:10 |
Total Time: |
:45 |
Ingredients: |
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7 bay leaves
1 tbsp. mixed spices
1 Chorizo or hot sausage
3 cloves garlic
2 lg. green capsicums
1 can (lg.) whole, peeled tomatoes
2 tbsp. olive oil
1/2 tsp. salt
13-1/8 oz. peas
2 cups Arborio or Mediterranean rice
2 cups water
2 onions
2 chicken thighs
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Directions:
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Turn the stove on high. Meanwhile dice the capsicums into large cubes, chop the onions and slice the chorizo/hot sausage thickly. Put 1 tablespoon of olive oil, 2 cloves of garlic, 1 onion and all of the diced capsicums into the non-stick frypan.
While frying, halve, skin and remove the fat from the chicken thighs. When cooked transfer the fried capsicum to the bowl and add the rest of the oil, onion and garlic. Mix together and also place the chicken in the bowl, then sprinkle the salt and place in the frypan. Cover with lid and allow to heat.
When warmed up, squish the tomatoes with hands until mushy and mix in with the peas. Place the rice on top and spread evenly across the frypan. Add the bay leaves and mixed herbs to the 2 cups of water and pour over the rice, re-cover with lid and cook for 30 minutes undisturbed. Allow to cool for 1 hour before eating.
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Comments from mimiboo
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This is a Spanish recipe that has been past down my family for generations, as far as I know it's been my great, great grandmother's recipe, and a yummy one at that. 'Ros Con Pollo' translates to 'Rice With Chicken' and is a very filling meal. It can be freezed for up to 4-5 months and is best eaten warm.
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