I've been meaning to cook this Spanish lunch ever since I saw the recipe for Arroz Con Pollo on Joy the Baker. I finally got around to it today and it made for a perfect Sunday meal.
It's all very simple and quick to make. It is kind of protein-heavy and there probably should've been a salad or some veggies as well, but I didn't really have the time. I was even going to scrap the omelette but my sister said I couldn't.
Oh well. At least there was fruit in the sangria.
On the menu:
The recipe calls for 3/4 cup white wine. I changed the recipe a bit and used 1/2 cup water, instead of wine, to soak the saffron and increased the chicken stock to 2 1/2 cups.
Fry the chicken with some extra garlic to get rid of any odors. This is something my mother insists upon.
Also, before starting on the arroz con pollo, I soaked the rice in water, so by the time I added it to the pan it had soaked for about 20 to 25 minutes.
1 potato, sliced and cut into small pieces
Salt and pepper
- Heat a few tablespoons of oil in a frying pan.
- Add the potatoes and cook until they are tender.
- In a bowl, lightly whisk the eggs and season with some salt and pepper.
- When the potatoes are done, add the eggs to the frying pan.
- Cook on low heat until the omelette is set and mostly cooked.
- To cook the top of the omelette, place under a grill until fully cooked and golden brown.
2 cups cranberry juice
2 cups red grape juice
1 cup orange juice
1 orange, sliced
1 lemon, sliced
1 apple, thinly sliced
1 to 2 cups 7up or Sprite (or carbonated water)
- Cut the lemon and orange slices in half.
- Mix everything except the 7up/Sprite/carbonated water in a large punch bowl.
- Place in the refrigerator to chill.
- Just before serving, add the 7up/Sprite/carbonated water
You could mix everything in a large jug as well but it's easier to ladle the sangria into glasses, rather than pour it, because of all the fruit.