Category: | Entree – Chicken |
Recipe: | Chicken with Rice (Arroz Con Pollo) |
For Product: | Eclipse Braising Pan |
Publish Date: | 5/05 |
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Yield: | 50 Servings | |
Chicken, 1’ pieces | 15 lbs | |
Salad Oil | 3 cups | |
Onions, chopped | 1 | Lb |
Garlic, minced | 1 oz | |
Tomatoes, diced | 3 lbs | |
Water | 1 gal | |
Rice, uncooked | 6 cups | |
Parsley, minced | 1 oz | |
Salt | 4 tbsp | |
Paprika | 1 tbsp | |
Pepper | 1 | 1/2 tsp |
Saffron | 1 | 1/2 tsp |
Bay Leaf | 1 | 1/2 tsp |
Peas (defrosted) or Artichoke Hearts | 3 lbs | |
Pimentos, sliced | 6 oz jar | |
1.Add oil and set temperature at 375°F.
2.When oil is hot, add onions and garlic. Cook until tender and push to the side.
3.Add Chicken to the braising pan and brown.
4.Add tomatoes, water, rice, parsley, dry ingredients and peas (or artichokes).
5.Lower the pan cover and slightly open the vent,
6.Reduce heat to 250°F and simmer for 30 minutes.
ENTREE - CHICKEN
Braising Pan
groen.com, | 49 |