Tuesday

Chicken and Yellow Rice Recipe Columbia Restaurant Style

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Chicken And Yellow Spanish Rice Recipe


The Columbia Restaurant is one of my favorite restaurants.
View photo's from the original restaurant localed in Columbia Restaurant in Ybor City (Tampa, FL) 
One of my favorite meals served is their Arroz Con Pollo, Chicken and Yellow Rice.

1/4 c. Spanish olive oil
1 1/2 sm. chickens (3 1/2 lb.) cut into quarters
1 med. onion, finely chopped
1/2 med. green pepper, finely chopped
2 cloves garlic, minced
1 lg. ripe tomato, peeled, seeded and chopped
1 tsp. fresh lemon juice1 bay leaf
1 tsp. chopped parsley1 tsp. salt
1/4 tsp. hot sauce
Generous pinch saffron
3 1/2 c. chicken stock
2 c. long grain rice
1 can tiny English Peas, heated
1 can pimento, cut in thin strips

Heat 2 tablespoons oil over moderate heat in heavy non-iron 10 inch frying pan until hot (not smoking).

Cook chicken 2 or 3 pieces at a time until pale gold, adding more oil when necessary, then transfer to heavy flame-proof casserole with tight cover.
Adjust heat to moderately high. Add onion, green pepper and garlic to hot drippings in pan; cook, stirring until onion turns gold.

Stir in tomato, blend and spoon mixture over chicken.

Add lemon juice, bay leaf, chopped parsley, salt and hot sauce.

Add saffron to 1 1/4 cups of stock, bring to a boil and simmer 5 minutes.
Add to chicken, cover casserole and simmer over low heat until chicken is tender, 15 to 20 minutes. (Meanwhile preheat oven to 325 degrees.)

Bring remaining stock to a boil and add to chicken.

Add rice, bring to a boil once more, then cover casserole tightly and transfer to oven.

Bake for 20 minutes (until rice is tender and liquid is absorbed).
If you have spanish oil, use it, but I use olive oil and it works out fine. I serve the English Peas on the side and my recipe calls for pimento, but I don't use it at all.