Arrow Con Pollo
1 pinch of saffron in 1 cup of boiling water
Allow to sit for a few minutes until water turns a
deep amber
1/4 cup olive oil
2 medium leeks, chopped or 1 large onion, chopped
2 lbs boneless chicken thighs, cubed
4 celery sticks, with leaves, diced
2 medium carrots, diced
1 red bell pepper, diced
1 tbsp paprika
1 tbsp chicken consommé
Salt, to taste
1 tsp black pepper
1 cup tomato puree
1 cup rice, rinsed
1 cup sliced green olives
1 cup chopped cilantro or Italian parsley
In a large pot, warm oil over medium heat. Add the leek and sauté until softened. Add the chicken and sauté until golden.
Add the celery, carrots, bell pepper and continue to sauté until softened.
Sprinkle in the paprika, consommé, salt and pepper and stir well.
Add the tomato puree, rice and
saffron water and stir well. Cover the pot, lower heat and simmer for 10 minutes.
Stir, then add the olives and cilantro. Cover and continue to simmer until the rice is cooked.
