One Pan Crispy Spanish Chicken and Rice (Arroz Con Pollo)

• 5 pieces chicken thigh (, bone in and optional skin on) ↔ Sustituir
• 2 pinches salt and freshly ground black pepper ↔ Sustituir
• 1 teaspoon garlic powder ↔ Sustituir
• 1 tablespoon olive oil ↔ Sustituir
• 1 large onion (chopped) ↔ Sustituir
• 6 oz shortcut bacon trimmed of all fat (6 pieces) (chopped ) ↔ Sustituir
• 3 cloves garlic (minced) ↔ Sustituir
• 2 teaspoons sweet paprika ↔ Sustituir
• 1/2 teaspoon crushed saffron threads (or 3/4 teaspoon imitation saffron powder is fine to use) ↔ Sustituir
• 2 medium vine ripened tomatoes (diced, or 1 small can diced tomatoes including juice) ↔ Sustituir
• 1 cup jarred fire roasted peppers in garlic (Piquillo) ( cut into strips) ↔ Sustituir
• 1 1/2 cups water mixed with 2 teaspoons vegetable stock powder (or use chicken broth) ↔ Sustituir
• 1/2 cup dry white wine (*See Notes) ↔ Sustituir
• 1 1/2 cups long-grain white rice ↔ Sustituir
• 3/4 cup frozen peas (not thawed) ↔ Sustituir
• 1 handful chopped fresh flat-leaf parsley (for garnish) ↔ Sustituir

Las conversiones son aproximadas; la fuente original sigue siendo la referencia.

Esta página puede contener una traducción automática. La fuente original es la referencia.