Riso Con Pollo
From frankieanne 7 years agoIngredients
- 4 chicken thighs (I had bone in, skin on - they were rather small) shopping list
- 1 small onion, chopped shopping list
- 2 cloves garlic, chopped shopping list
- 2 tomatoes, chopped shopping list
- salt and pepper to taste shopping list
- 1 Tbs. vegetable oil (I used a canola/vegetable blend) shopping list
- 1 cup long grain rice (I used basmati) shopping list
- 1/2 cup of white wine shopping list
- 1 cup water shopping list
- a handful of parsley, chopped shopping list
How to make it
- Sprinkle the thighs with salt and pepper. Heat the oil in a frypan over medium-high heat. Add the chicken, skin side down. Cook for 3 minutes, turn and cook for 3 more minutes. Remove the chicken from the pan and set aside. In the same pan, add the chopped onion and garlic. Cook for 3 to 4 minutes, until the onion starts to turn clear. Add the rice and cook for 1 minute (keep stirring!) until the rice is well coated and starting to turn clear. Add the tomatoes, wine and water, cover and reduce the heat to medium low. Simmer for 10 minutes. Place the chicken back into the pan, cover and cook for 10 more minutes. Remove the pan from the heat, sprinkle the mixture with parsley and let sit for 5 minutes before serving.
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