Hello foodies and friends!
We say "arroz con pollo y verduras". Who does not know this popular dish? Popular in many different countries, both in Spain and in Hispanic America, in each place with its variant and its own version, right?
Around here we also eat rice but perhaps not always in the same way, and in the land of the Valencian paella (greetings from Valencia!) it seems that we only always want to eat paella. But it is not like that, there are many different recipes, one day I already shared with you a baked rice recipe here: Comfort Food: Oven Baked Rice!, one of my favorites, and there are many more.
But on normal days in a hurry there is not enough time to make a paella properly, with the right instrument, that large flat frying pan that some call a paellera but is actually called a paella, too, and if it is done outdoors, almost better. We flee from tourist restaurants where all is cooked not really well and they are really expensive.
And when there is no time we also eat the quick and easy version, but it is also very good. It would be a “rice with things” ("arroz con cosas") as we usually say to everything that is not paella, I know it's something radical, but that's how people are around here with that topic. Today we eat then:
Rice with chicken and vegetables
Perhaps my version is the Valencian one, due to the clear local "paella" influence... and each one can do it in a thousand ways. Because gastronomy tells us a lot about where we are, what there is, traditions and culture.
And the recipe really has no secret, a well-done sauce with virgin olive oil, tomato, onion, garlic and sea salt. To add the vegetables, which ones to put? Well, whatever you want or have, but I wouldn't forget the green beans and something unusual that reminds us of paella, the “garrofón” (it's that wide, flat white bean).
Where to find it? I don't know, it depends on where you are, here they simply sell it in the supermarket, in some frozen bags that say "paella arrangement" with all the vegetables that are added already prepared.
In this case, as this is another dish and I bought artichokes at the market, I also add some chopped ones.
Then the usual, the chopped chicken of course, water, saffron to give it a nice yellow golden color (you don't need that chemical dye) and then the rice. Just cook and wait. Then blow and let's eat!
A version for every day for those who like this combination (rice and chicken) so good, tasty and popular. And how do you prepare the "arroz con pollo"?
Thanks for reading! Have a tasty and good day.
The text is totally mine, by ©Duvinca
and all the photos are mine too!
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