Arroz con Pollo for Dogs Recipe
Saffron, one of the most expensive spices, gives this traditional Latin favorite its yellow golden color. Turmeric, a spice from the ginger family, is an economical substitution.
YIELDS ► 32 servings
SERVING SIZE ► 2 tablespoons
RECOMMENDED FOR ► Wheat- and gluten-free, Diet-friendly
- 1 2½- to 3-pound broiler chicken
- 2 tablespoons virgin olive oil
- 1 cup long-grain rice, cooked
- 1 bay leaf
- 2 cloves garlic
- 1 16-ounce carton organic chicken broth
- 1 7½-ounce can diced tomatoes
- ½ cup frozen peas
- Pinch saffron threads (optional)
Rinse the chicken thoroughly and pat dry with paper towels. Cut it up into large pieces.
Heat the olive oil in a heavy skillet and brown the chicken pieces on all sides. Turn the pieces when they no longer stick to the pan. Remove the chicken.
Add the rice, bay leaf, and garlic to the skillet and sauté until rice is golden and translucent. Add the chicken broth and the can of tomatoes (do not drain it first); bring the mixture to a boil. Arrange the chicken on top of the rice mixture. Cover and simmer 30–35 minutes until the chicken is tender.
Stir in the peas and saffron (if desired). Remove the skillet from the heat. When the chicken is cool enough to handle, remove and discard the skin and bones. Tear the meat into bite-size pieces and add it back to the stew mixture. Serve over kibble.
