Recipe: Chicken and Rice with Asparagus and Tarragon (Arroz con Pollo con Esparragos y

In Puerto Rican cooking the ham is like a kind of prosciutto or pork cured with salt (salt pork).

Chicken and Rice with Asparagus and Tarragon (Arroz con Pollo con Esparragos y Estragon)

2 tablespoons corn oil
2 ounces ham, cut into small dice
4 chicken thighs, skinned, boned, and cut into strips
1 medium red bell pepper, seeded and sliced
2 tablespoons fresh tarragon leaves, minced, or 2 teaspoons dried
1 cup tomato sauce
2-1/2 cups long-grain rice
4 to 4 1/2 cups chicken stock or canned chicken broth
1/2 pound fresh asparagus spears, blanched, for garnish

Heat the oil in a large saucepan. Add the ham and chicken and saute until the chicken is browned, about 5 minutes.

Add the bell pepper and saute for another 2 minutes.

Add the tarragon and tomato sauce and bring to a simmer. Add the rice and chicken stock and bring to a boil.

Cover, reduce the heat, and simmer until the rice is tender, 20 to 25 minutes. Garnish with the asparagus and serve.

Servings: 6