Arroz Amarillo Con Garbanzos Saffrron Rice With Chickpeas Recipes

ARROZ AMARILLO CON GARBANZOS (SAFFRRON RICE WITH CHICKPEAS)

Steps:

• Drain the chick peas, reserving the liquid.
• Measure out the liquid, adding water to bring the amount to three cups.
• Mash garlic, salt and pepper into a paste.
• Remove casing from Chorizos and slice meat into 1/2 inch rounds.
• Toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds.
• Heat the oil over medium heat in a paellera or other wide shallow pan.
• Add onion and green pepper and saute for about three minutes until onion is translucent.
• Stir in the garlic paste and the sausage and cook for two more minutes.
• Stir in the tomato sauce and cook another two to three minutes.
• Add the rice, the three cups of liquid, the wine and the saffron and stir lightly.
• Add the chick peas and bring to a boil.
• Reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid.
• Fluff with a fork and serve.

ARROZ CON GARBANZOS (RICE WITH CHICKPEAS)

Steps:

• If using dried chickpeas, place the soaked peas in a large stockpot with the water and bay leaf and simmer, covered, over low heat 2-1/2 hours, or until tender.
• Drain, reserve the cooking liquid, and discard the bay leaf.
• There should be 3 cups of liquid; if necessary, add some water to make that amount.
• If using cooked or canned chick-peas, use 4 cups water in place of the reserved cooking liquid.
• In a large, heavy casserole add the onion, garlic, bell pepper, chorizo, and bacon, and cook over low heat until the onions are tender, 8 to 10 minutes.
• Add the tomatoes, salt, pepper, sherry, and cook for 5 minutes.
• Add rice, reserved cooking liquid, and chick-peas, and stir to blend.
• Cook over medium-high heat until most of the liquid has been absorbed and small craters appear over the top of the rice, 20 to 25 minutes.
• Reduce the heat to low, stir the rice with a fork, cover, and cook until the rice is tender, 10 to 15 minutes.
• Serve with masitas de puerco, (fried pork chunks) and platanos maduros (ripe plantains)and a vegetable salad.

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Steps:

• Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
• Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
• Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.