Arroz con Pollo


2 1/2 to 3 pounds chicken, cut into 6 or 8 serving pieces
Salt and freshly ground black pepper
1 tablespoon lard or bacon fat
4 ounces salt pork or bacon, finely diced
1 tablespoon clarified butter
4 ounces very fine (fideo or capellini) noodles, broken into 1inch lengths
1 large white onion, finely chopped
1 large clove garlic, minced
1 tablespoon paprika
3 plum tomatoes, coarsely chopped
1 1/2 cups shortgrain rice
1 cup fresh or frozen baby peas
3 cups boiling water
1/8 teaspoon ground saffron, or a tiny pinch saffron threads, crushed
2 tablespoons finely chopped parsley

Rinse and pat the chicken pieces completely dry with paper towels. Season
generously with salt and pepper. In a heavy ovenproof casserole, heat the
lard or bacon fat over medium heat. Add the salt pork and, stirring
frequently, cook until it is crisp and golden and has rendered all its fat.
With a slotted spoon, transfer the pork to paper towels to drain and add the
chicken pieces to the casserole. Using heavy kitchen tongs, brown the
chicken pieces quickly and evenly, turning to brown all sides. Transfer the
chicken to a platter and set aside.

Pour off and discard all but a thin film of fat from the casserole and add
the butter. Increase the heat to medium and when the pan is hot, throw in
the noodles. Cook them, stirring almost constantly, until they are browned,
6 to 8 minutes. Immediately reduce the heat to low and add the onion. Cook
for 4 to 5 minutes more, stirring occasionally, until the onions are
softened. Add the garlic, paprika, and tomatoes and cook uncovered, stirring
frequently, for about 5 minutes, or until most of the liquid has evaporated
and the mixture is thickened. Return the chicken pieces and salt pork to the
casserole.

Add the rice, peas, boiling water, saffron, and 1 teaspoon salt. Stir
together gently but thoroughly and bring to a boil over high heat. Reduce
the heat to low, cover, and simmer very gently for 20 to 25 minutes, or
until the chicken is tender and done all the way through with no trace of
pink remaining. The rice will have absorbed all the liquid. Stir in the
parsley, cover again and let stand for 5 minutes before serving.

"Gunner" <gunner@ spam.com> wrote in message
...
> Arroz con Pollo
>
>
> 2 1/2 to 3 pounds chicken, cut into 6 or 8 serving pieces
> Salt and freshly ground black pepper
> 1 tablespoon lard or bacon fat
> 4 ounces salt pork or bacon, finely diced
> 1 tablespoon clarified butter
> 4 ounces very fine (fideo or capellini) noodles, broken into 1inch lengths
> 1 large white onion, finely chopped
> 1 large clove garlic, minced
> 1 tablespoon paprika
> 3 plum tomatoes, coarsely chopped
> 1 1/2 cups shortgrain rice
> 1 cup fresh or frozen baby peas
> 3 cups boiling water
> 1/8 teaspoon ground saffron, or a tiny pinch saffron threads, crushed
> 2 tablespoons finely chopped parsley
>
> Rinse and pat the chicken pieces completely dry with paper towels. Season
> generously with salt and pepper. In a heavy ovenproof casserole, heat the
> lard or bacon fat over medium heat. Add the salt pork and, stirring
> frequently, cook until it is crisp and golden and has rendered all its
fat.
> With a slotted spoon, transfer the pork to paper towels to drain and add
the
> chicken pieces to the casserole. Using heavy kitchen tongs, brown the
> chicken pieces quickly and evenly, turning to brown all sides. Transfer
the
> chicken to a platter and set aside.
>
> Pour off and discard all but a thin film of fat from the casserole and add
> the butter. Increase the heat to medium and when the pan is hot, throw in
> the noodles. Cook them, stirring almost constantly, until they are
browned,
> 6 to 8 minutes. Immediately reduce the heat to low and add the onion. Cook
> for 4 to 5 minutes more, stirring occasionally, until the onions are
> softened. Add the garlic, paprika, and tomatoes and cook uncovered,
stirring
> frequently, for about 5 minutes, or until most of the liquid has
evaporated
> and the mixture is thickened. Return the chicken pieces and salt pork to
the
> casserole.
>
> Add the rice, peas, boiling water, saffron, and 1 teaspoon salt. Stir
> together gently but thoroughly and bring to a boil over high heat. Reduce
> the heat to low, cover, and simmer very gently for 20 to 25 minutes, or
> until the chicken is tender and done all the way through with no trace of
> pink remaining. The rice will have absorbed all the liquid. Stir in the
> parsley, cover again and let stand for 5 minutes before serving.
>
You might want to warn not to stirr the rice while simmering or it will
become mush. Check fluid level by inserting fork and gently moving aside
enough rice to see bottom of pan. Add water as required but do not stirr.

>