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Hi, this is Matt on behalf of Expert Village and today I'm going to show you how to make
arroz con pollo, Spanish chicken and rice. Okay, our chicken and rice is simmering and
it's got a while to go. So what we are going to do now is, I have my peas here, I have
some olives. So what I'm going to do is really finely chop these olives, just real small
tiny pieces. You should try to get the olives with the pimentos inside, that's awesome.
They also sell pimentos by themselves, unfortunately I don't have them today, but that's also good
too. You can also get some olives and get some pimentos by itself or if you don't really
like olives that much you can just use the pimentos and throw that in there. And this
is going to ad another nice flavor to our meal. I'm just going to cut these, make little
circles like so and throw these into the peas. The reason why I'm throwing them into the
peas because everything is going to go into our chicken when it's cooked anyway because
these don't take long to cook, very easy to cook, so I'll just throw these in at the end,
just get thin little pieces, just so in every bite you get some of the olive, break them
up and throw them in there. Okay, as you can see, I have about 15 minutes left on the rice
and the chicken and you can see it's not there yet, the rice has not absorbed all of the
broth. So I put the peas and the olives, I threw them in there since they cook- they
don't need as much time to cook, I'm just getting them down in there so they can cook,
I thing that's fine. we're just going to take our cover again and just put it back on and
we're going to let it cook for the remainder of the time it's supposed to cook.