Monday, March 8, 2010

Arroz Con Pollo with a mediterranean touch

My plan for tonight's dinner started with a package of boneless, skinless chicken thighs. Oh what to do, what to do? I started going through the pantry and came back with this: rice, can of artichoke hearts in water, container of organic chicken stock, a can of whole, peeled tomatoes, kalamata olives and capers. Here is what I did.

Season the chicken with salt, pepper and Piment d'espelette, (ground chili pepper from Basque country) and lightly dust with flour. In a hot pan add olive oil and brown the chicken pieces. Remove Chicken and add a little more olive oil if needed, 1/2 diced onion and 4 cloves chopped garlic. Sweat till soft and just starting to brown. Chop and add 4 whole peeled tomatoes. Saute a bit then add 1 1/2 to 2 cups rice and saute. add drained and rinsed artichoke hearts, a handful of olives and capers 2 cups chicken stock and 2 cups water. Check seasoning and add salt if needed. Arrange the chicken on top, bring to a boil and simmer covered 30 minutes or until liquid is absorbed. Remove the lid and let stand 5-10 minutes before serving.

Sorry no pictures again, but this was pretty delicious for being thrown together quickly and I loved that there was only 1 pan to clean. Or rather my husband loved that there was just 1 pan to clean.

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