In a skillet on top of the stove or Dutch Oven in the oven?
I have never made Arroz Con Pollo and I'm making it tonight. My recipe calls for browning the bone-in chicken on the stovetop, then sauteeing the veggies and rice in the same pan, adding the stock, nestling the chicken back into the pan and simmering for 30 minutes.
Any time I've done rice this way it seems the rice doesn't cook evenly. I'm thinking of doing this in my oval 7 qt LaCrueset and after nestling the chicken pieces into the rice putting the entire covered dish into the oven to finish cooking the chicken and the rice. Thoughts on either method would be appreciated!
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