From Linda Cicero’s Cook’s Corner Column
Arroz Campesino Cuban-Style
1 whole chicken
2 tablespoons olive oil
2 tablespoons butter
2 medium onions, sliced 1/4-inch thick
6 garlic cloves, smashed
1 green or red bell pepper, sliced
2 teaspoons ground cumin
Salt to taste
1 envelope sazon seasoning with saffron (such as Goya brand)
4 bay leaves
1 (14.5-ounce) can tomato sauce
4 cups chicken broth or water
2 cups raw converted rice
2 small Spanish chorizo sausages, sliced, or 8 strips bacon
2 (15-ounce) cans corn or 2 ears fresh corn, sliced 1 inch thick
1 cup frozen peas, defrosted
1 4-ounce jar pimientos, sliced in strips
Cut chicken into serving pieces (cut breast halves in half). In a large Dutch oven, heat the olive oil and butter over medium high. Brown the chicken on all sides. Remove from pot and set aside.
Sauté the onion, garlic and peppers in the same pot over medium-high heat, stirring often and scraping up any browned bits, about 5 minutes. Stir in cumin, salt, sazon, bay leaves, tomato sauce and broth. Bring to a boil, stir in rice, adjust heat and simmer, covered, 10 minutes.
Heat oven to 350 degrees. Arrange chicken on top of rice in Dutch oven. Add chorizo and corn. Cover pot tightly and bake 30 minutes, or until most of the liquid is absorbed and rice is tender.
Remove lid to allow chorizo to crisp and bake 15 minutes longer, adding water if needed. Just before serving, scatter peas and pimientos on top. Makes 8 servings.
Per serving: 600 calories (42 percent from fat), 27.8 g fat (8.4 g saturated, 10.8 g monounsaturated), 115 mg cholesterol, 8.2 g protein, 61 g carbohydrates, 0 fiber, 170 mg sodium.