Jean Dalrymple's Arkoz Con Pollo Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| 6 tablespoons olive or other oil | ||
| Garlic | 4 Clove (5gm), minced | |
| Chickens | 2 Pound, disjointed | |
| Ground black pepper | 1 To taste | |
| Rice grain | 3 Cup (16 tbs) | |
| Chicken stock | 8 Cup (16 tbs) | |
| 1 chorizo (hot Spanish sausage) or one pepperoni (hot Italian sausage), cut into half-inch pieces | ||
| Saffron | 1 Tablespoon | |
| Large lima beans | 2 Cup (16 tbs), frozen | |
| Pimentos | 2 Can (10oz) | |
| 3 cups hot cooked peas | ||
| Salt | To Taste | |
Directions
Preheat the oven to 350 degrees.
Melt the butter in a flameproof casserole.
Add the oil and garlic and saute the chicken in it until golden brown.
Season with salt and pepper.
Remove the chicken and keep it warm.
Add the rice to the casserole and stir it in the fat until golden.
Add the stock and stir well.
Add the chorizo, saffron and lima beans.
Return the chicken to the casserole and stir thoroughly.
Cover the casserole with aluminum foil and bake in the oven until the chicken is tender and the liquid has been absorbed by the rice, about forty five minutes.
Melt the butter in a flameproof casserole.
Add the oil and garlic and saute the chicken in it until golden brown.
Season with salt and pepper.
Remove the chicken and keep it warm.
Add the rice to the casserole and stir it in the fat until golden.
Add the stock and stir well.
Add the chorizo, saffron and lima beans.
Return the chicken to the casserole and stir thoroughly.
Cover the casserole with aluminum foil and bake in the oven until the chicken is tender and the liquid has been absorbed by the rice, about forty five minutes.
Chef
