Late last week I roasted two chickens in the oven. After they cooled, the meat was picked and and divided between several zipper top bags. I then roasted the bones with mire poix. A pot of stock bubbled on the range all night as we prepared for a family trip.
I prepared a large pan of arroz con pollo for the residents at work Monday evening. As often happens, I came home and cooked the same dish in a deep skillet. It was the prefect way to some of the chicken and stock. Chicken stock from the roasted bones and the onions, carrots and celery gave the rice a nice rich flavor.
In need of pictures, I though a second helping of my favorite rice dish was in order. To prepare the dish again doesn't bother me as I enjoy it at home and in camp. It's pure comfort food for my family. I can easily eat two helpings, then feast on leftovers for lunch the next day.
DUTCH OVEN ARROZ CON POLLO (SPANISH CHICKEN WITH RICE)
If desired, 1 cup canned diced tomatoes can be used in place of the tomato paste. Use tomatoes and their juices. Reduce stock to 2-1/2 cups and proceed with recipe.
Heat fat in 10-inch Dutch oven over medium-high heat. Saute onion, chile pepper and garlic over until nearly tender. Add rice and paprika. Stir until the grains are coated with fat. Add tomato paste, stock and chicken. Bring to a boil. Season liquid with salt and pepper to taste.
Place lid on Dutch oven. Bake with coals for 350 degrees (about 6 under oven and 14 on lid) until rice cooked, about 20 to 30 min. Garnish with cilantro and serve. Serves 6 to 8.