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The ingredients needed to cook Arroz con Pollo y Chorizo:
- Prepare 1/4 kg boneless chicken thighs, chopped into bite size chunks
- You need 1/4 kg chorizo, sliced into thin rounds
- Use 1 medium onion, coarsely chopped
- Provide 3 cloves garlic, minced
- Prepare 1 green bell pepper, cut into strips
- Prepare 1 1/3 cups rice
- Take 1 tsp paprika
- Prepare 2 cups chicken broth
- Take 1 cup white wine
- Get 1 bay leaf
- Provide 1/4 tsp ground annatto
- Use 1/4 tsp turmeric powder
- Prepare To taste, salt and pepper
Steps to make Arroz con Pollo y Chorizo:
- Heat chicken broth in the microwave for about a minute on high. Add annatto and turmeric powder to chicken broth.
- In a medium skillet, heat olive oil on medium heat. Cook chicken and chorizo slices until browned, about two minutes.
- Add onion, cook until translucent, about 3 minutes. Reduce heat to medium-low. Add garlic, stir fry until fragrant, another minute.
- Add rice, paprika, bay leaf, salt, and pepper. Stir to coat in oil. Pat rice mixture evenly into the bottom of skillet, increase heat to high.
- When rice begins to sizzle pour warm broth mixture and wine. Bring to a boil.
- When broth has come to a boil, arrange bell peppers on top. Reduce heat to low, cover, and simmer until the rice is tender, about 20 minutes.
Agregue la pechuga de pollo y el agua. A lot of countries have their rice-and-something recipes. Of course, everyone knows the Spanish paella which is rice, a variety of seafood, and mixed meats. The Jamaicans have their simple rice and peas (which is actually beans). Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella.
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