Arroz Con Pollo Valenciana - Columbia Restaurant (Chicken &
This is a recipe from the famous Cuban "Columbia Restuarant" site. There are several restaurants here in the Tampa area and a few other major Florida cities. My DS's girlfriend just loves this restaurant, so I looked online for their recipes and found them on their own site. Serve this along with the "Columbia Salad" recipe I posted, recipe#473755 for a true experience.
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INGREDIENTS
Nutrition- 2
- 2
- 1
- 2
- 2
- 1⁄2cup olive oil
- 1
- 4cups chicken broth
- 2
- 1⁄2teaspoon saffron
- 1⁄2teaspoon salt
- 1⁄2
- 4asparagus tips
- 2roasted red peppers, cut in strips
- 1⁄4cup white wine
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DIRECTIONS
- In a skillet, sauté chicken in heated oil until skin is golden. Remove chicken and place in casserole dish. In same oil in the skillet, sauté onion, green pepper, tomatoes, and garlic for 5 minutes. Pour over chicken. In same skillet, add chicken broth, white wine, saffron, salt, bay leaf and rice. When mixture begins to boil, pour over casserole, cover and bake in oven at 350 for 20 minutes or until chicken is done. Sprinkle with a splash of wine and garnish with peas, roasted red peppers, and asparagus tips.
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