Cookbook:Arroz con pollo
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Cookbook | Recipes | Rice Recipes | Cuisine of Puerto Rico | Cuisine of Cuba
| Arroz con pollo | |
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| Category: | Chicken recipes |
| Time: | 1 hour |
Arroz con pollo (rice with chicken) is a traditional dish that's common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica, and the Dominican Republic. Common ingredients include rice, vegetables, fresh herbs and chicken. It's a derivation of Spain's paella.
Below are two recipes. The first is popular throughout the Caribbean; the second is the Peruvian recipe.
[edit] Caribbean recipe (serves four)
[edit] Ingredients
- A three to four pound chicken cut into serving pieces
- 4 cloves of fresh, minced garlic
- 1 small, finely chopped onions
- 2 cups medium or long-rain rice
- 6 cups chicken bouillon
- 1/2 oz chopped cilantro
- 8 oz canned peas (thoroughly drained)
- 8 oz diced red bell pepper
- 1 medium onion, chopped
- 1 can (15 ounce) diced tomatoes
- 6 cups chicken broth
- 1/2 tablespoon sweet paprika
- 8 saffron threads or 1 teaspoon food coloring for yellow rice
- salt and pepper to taste
- olive oil
[edit] Procedure
- Season the chicken with two pinches of salt and a pinch of pepper.
- Pour enough olive oil into a large skillet to just barely cover the bottom.
- Sauté chicken in oil until brown. There are two ways to proceed from here: Either remove the chicken from the skillet or keep it there.
- Sauté garlic until brown. Be careful, garlic burns easily.
- Add the onion, bell pepper, tomatoes and paprika. Sauté until the vegetables are tender.
- Transfer the ingredients to a large stewing pot.
- Add the cilantro, boullion and saffron (or food coloring). Bring to a rolling boil.
- Add the rice and mix well. Simmer over medium heat until the rice is cooked and the liquid is absorbed. Add more broth or water if the liquid evaporates before the rice is cooked.
- Add the chicken to the pot (if you removed it previously) and cover it with rice. Wait two to three minutes to allow the chicken to warm.
- Sprinkle peas on top of the rice.
[edit] Peruvian recipe (serves nine)
[edit] Ingredients
- 9 chicken drumsticks
- 9 chicken thighs
- 1 orange
- 1/2 lemon
- 1/2 lime
- Adobo (or salt)
- 1 pound chopped green pepper
- 1 pound chopped onion
- 3 cloves garlic
- 15 oz. tomato sauce
- 1 small jar chopped pimentos
- 1 1/2 cups cooking sherry
- 2 cups water
- 3 cups long-grain rice
- 1 tablespoon salt
- bay leaf
- pinch of saffron
- can of peas
- olive oil
[edit] Procedure
- Marinate the chicken for about 6 hours in the juice of 1 orange, 1/2 lemon, and 1/2 lime. Sprinkle with Adobo (or salt).
- Brown chicken in a pan.
- Saute onion, pepper, and garlic to make a sofrito.
- Add tomato sauce to sofrito, cook for 5 min.
- Add pimento, liquid from can of peas, bay leaf, salt, saffron, sherry, and water. Add chicken, cover pot, and cook for 1/2 hour on low.
- Add rice, cook on stove on low or in oven at 350 °F until liquid is almost absorbed (about 30-45 min.).
- Mix in peas and let them warm up before serving.
[edit] External Links
Below are some more arroz con pollo recipes:
