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Puerto Rican Chicken And Rice With Asparagus And Tarragon main course, spring, puerto rican, entrée 2 tablespoons vegetable oil 1 ounce ham; diced 4 skinless, boneless, chicken thighs cut into 2- by 1/2"- strips 1 small red bell pepper, sliced thin length 2 tablespoons minced fresh tarragon or 2 tsp. dried tarragon 8 ounces (1 can) tomato sauce 2 1/2 cups long-grain white rice 4 1/2 cups chicken stock or canned chicken bro 1/2 pound thin asparagus stem ends trimmed and discarded; spears cut diagonally into 1-inch p and blanched TO COOK: Heat oil in a large saucepan. Add ham and chicken; sauté until chicken is browned, about 5 minutes. Add bell peppers; sauté until softened, about 2 minutes. Add tarragon and tomato sauce; bring to simmer. Add rice and chicken stock; bring to boil, cover, and simmer until rice is tender, 20 to 25 minutes. Add asparagus and serve immediately. NOTES : An updated arroz con pollo. Traditional arroz con pollo has green peas, whole chicken pieces and bright orange achiote oil. This refined, subtly colorful version substitutes asparagus and chicken thigh strips and eliminates the unnecessary orange color. 0 0 9230 0 4695 3412 0 1506 0 342 2085 0 0 0 Contributor: Cook's Magazine April 1990 Yield: 6 servings Preparation Time: 0:45 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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