Arroz de Galinha
Ingredients
- Vegetable broth: 1 ½ c
- White basmati rice: 1 c
- Salt: ¼ tsp
- Saffron: 20 threads
- Pepper: ⅛ tsp
- Olive oil: 2 tbsp
- Yellow onion: 1 small
- Garlic: 3 cloves
- Salt: 1 pinch
- Red bell pepper: ½ c
- Tomato: 2
- Soppressata: 3 oz
-
Rotisserie chicken:
1
2-lb.
3 to 4 cups
- Kalamata olives: 4 tbsp
Cookware
- Medium saucepan
- Large ovenproof skillet
Method
Bring vegetable broth to a simmer in a medium saucepan over medium. Stir in white basmati rice, 1/4 teaspoon salt, saffron, and pepper. Cover and reduce heat to low; cook, undisturbed, . Remove from heat. Let stand, covered, 5 to . Uncover and fluff with a fork. Set aside.
- vegetable broth: 1.5 cups
- white basmati rice: 1 cup
- salt: ¼ tsp
- saffron: 20 threads
- pepper: ⅛ tsp
Preheat oven to 400°F.
Heat olive oil in a large ovenproof skillet over medium. Add finely chopped yellow onion, garlic, and remaining pinch of salt; cook, stirring often, until onion is light golden, about . Add red bell pepper and tomato; cook, stirring often, . Add soppressata; stir well to combine. Cook, stirring often, until soppressata begins to render, about . Remove from heat; stir in rotisserie chicken and kalamata olives. Top with cooked rice. Carefully stir mixture to combine, and flatten slightly using a spatula. Bake in preheated oven . Stir mixture using a fork. Continue baking until rice is slightly crisped on top and around sides, about . Serve family-style.
- olive oil: 2 tbsp
- yellow onion: 1 small
- garlic: 3 cloves
- salt: 1 pinch
- red bell pepper: ½ cup
- tomato: 2
- soppressata: 3 oz.
- rotisserie chicken: 1 2-lb.
- kalamata olives: ¼ cup