13 July, 2012

Columbia Restaurant's Arroz con Pollo Valenciana | Suncoast Seasons

Casimiro Hernandez, Sr.’s original recipe for this simple yet classic dish that helped make the Columbia famous is a combination of bone-in chicken sautéed with extra virgin olive oil and green peppers, Spanish onions, tomato, garlic, herbs and baked in a casserole with Valencia rice. 

According to its current dinner menu, the Columbia Restaurant makes this dish to order and splashes it with Chardonnay before topping with green peas and red pimentos. Read about Columbia Restaurant cookbooks here.


Columbia Restaurant's Arroz con Pollo Valenciana ingredients
(Chicken and Yellow Rice Valencia Style)
Serves 2
Casserole
2.5-lbs chicken, quartered
1/2 cup Spanish olive oil
1 medium onion, thinly sliced
2 cloves garlic, minced
1 green pepper, thinly sliced
1/4 cup whole cherry tomatoes
4 cups chicken broth
1 Tbsp (not a typo) salt
1/8 tsp Spanish saffron
1/8 tsp yellow food coloring
1 bay leaf
0.5-lb Spanish Valencia rice or Spanish yellow rice

Garnish:
1/2 cup small peas, cooked
6 slices Spanish pimento
1/4 to 1/2 cup cup fresh parsley leaves
2 to 3 eggs, hard-cooked
4 asparagus tips


Directions
In clay casserole, brown chicken in olive oil; remove chicken.

In casserole, braise onion, garlic, green pepper and tomatoes. Place chicken in casserole; add chicken broth and bring to a boil. Add salt, saffron, food coloring, bay leaf and rice; bring to a boil. Cover casserole and bake at 350ºF for 20 minutes.

Top casserole with garnish and serve.

The Columbia Restaurant contributed this recipe to the Dunedin Youth Guild, Inc, Suncoast Seasons: A Culinary Collection (Orlando: Moran Printing Company, 1984), xxx.


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