arroz con pollo



  • A Mexican variant of paella made with rice fried until pale yellow in garlic-flavoured oil and simmered in chicken stock until all the liquid is absorbed, together with: a whole onion and chilli which are later discarded; sealed and poached chicken meat; tomato purée; a macédoine of carrots and potatoes, peas, shredded cabbage, runner beans and red sweet pepper. The whole is garnished with chopped parsley.