>From the Food Network website...
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Arroz con Pollo
Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: One Pot
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 6 generous servings
6 boneless, skinless chicken thighs
1 tablespoon Creole seasoning, recipe follows
1 tablespoon olive oil
1 medium yellow onion, medium diced
2 stalks celery, medium diced
1 tablespoon chopped garlic
2 teaspoons paprika
1 1/2 cups long-grain rice
1 cup dry white wine
1 (14-ounce) can diced tomatoes, juice and all
1 1/4 cups chicken broth
1 (4-ounce) jar diced pimientos
1 (4-ounce) can diced green chiles
1/4 cup thinly sliced green olives
1 teaspoon saffron threads
1 bay leaf
3/4 teaspoon salt
3/4 cup frozen English peas
3/4 cup frozen yellow corn
2 tablespoons chopped fresh parsley leaves, for garnish Season the chicken well
on all sides with the Creole seasoning. Add the oil to a Dutch oven and heat
over medium-high heat. Add the chicken and evenly brown, about 2 minutes per
side. Transfer the chicken to a plate and set aside.
Add the onions, celery, garlic and paprika to the pot. Cook, stirring, until
the vegetables begin to wilt, about 4 minutes. Add the rice and cook, stirring,
for 1 minute. Add the white wine and the tomatoes and cook for 1 minute. Add
the broth, pimientos, green chiles, olives, saffron, bay leaf, salt and chicken
to the pot and replace the lid. Cook for 20 minutes, opening twice to stir. Add
the peas and corn, cover, and cook an additional 3 minutes. Serve, topped with
chopped parsley.Emeril's ESSENCE Creole Seasoning (also referred to as Bayou
Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
--
Rhonda G in Missouri
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