Saturday, June 23, 2012

Arroz con Pollo: Chicken with Rice

Arroz con Pollo or Chicken with Rice is a traditional spanish dish that is eaten in many Latin American countries. While there is a dispute on where the recipe came from Puerto Rico or Spain, there is a pretty strong feeling that the history goes back to the Moorish times in Spain in the 8th century. Since this time Arroz con Pollo has become a popular dish in countries such as Puerto Rico, Colombia, Ecuador, Panama, Peru, Cuba, Costa Rica, Honduras, and the Dominican Republic. To look more into the history of the dish check out this page

To prepare Arroz con Pollo you will need a large stew pot, a blender, a rice cooker, and the following ingredients:

  • 2 tbs. vegetable oil 
  • 1 medium red onion minced 
  • 1 tbs. garlic paste or one garlic clove minced 
  • 1/2 tsp. pepepr
  • 1/2 tsp. cumin
  • 1 tsp. oregano 
  • 1 1/2 tbs. salt
  • 2 bundles of cilantro (when mixed with half a cup of water and blended it came out to be about 3-3 1/2 cups of liquid)
  • 1 tbs. ají amarillo sauce 
  • 10 portions of chicken 
  • 4 cups of water
  • 1/2 lbs. peas
  • 1 carrot
  • 2 husks choclo (you can also use about 2/3 cups of frozen white corn if you need, you may be able to find choclo at a local mexican grocery store)
  • 1 red bell pepper
  • 3 cups rice 
First make mince your onion and fry it in a large pot with 2-3 tbs. of oil for about 4 minutes on a medium to high heat. Next add in the cumin, oregano, pepper, and garlic and fry for another 2 minutes.  

 You will then need to blend the cilantro and half a cup of water together in a blender.

Once mixed add this mixture and a table spoon of ají amarillo sauce to the pot with the other ingredients and stir everything together until the liquid evaporates and you are left with something looking like the picture below.

Next you will add your chicken and mix it around for a minute or two, making sure the chicken gets well coated in the sauce. 

Then add 4 cups of water and the salt, mix, and let it cook for about 8 minutes. 

Next you will need to add your peas, carrots, and corn. Before adding the corn you will want to cut it off the husk and cut the carrots into small pieces. The type of corn we use is called choclo and it can often be found in Mexican food stores or you can use white corn as a substitute. 

After adding in the vegetables again put on the top of your pot and let it cook for another 6-8 minutes. 

Then you will need to drain the water from the chicken and vegetables to use for preparing the rice. Set the vegetables and chicken aside while you prepare the rice. 

If you have a rice cooker that is the best way to prepare the rice but if not use a pot on the stove. To prepare the rice first put 3 cups of rice in the rice cooker and then add the chicken broth liquid from the chicken mixture into the rice cooker as well. Ideally 1 cup of the 4 cups of the water added before will have now evaporated and you will have three cups of chicken broth liquid to add to the rice. With the rice and broth also dice the red pepper and add it into the rice cooker. 

Let the rice cook for the allotted time needed and once it is done add the vegetables that you had set aside, mix everything together, and let sit for about 5 minutes to warm everything up again. 

Finally serve a healthy portion of rice and a portion of chicken on each plate and enjoy! 

Overall I hope you enjoyed this post and I hope you try this recipe out yourself! If you do enjoy what you see please help by sharing it with other people. There is a Facebook page where you can follow along by clicking on the Facebook button on the righthand side of this page and you can also follow this blog as well. Also if you are an avid Pinterest user than please "Pin It" and share this recipe with other food lovers! And if anyone does prepare this dish readers love to read comments about how it went so please leave a comment here on the blog and post a picture of your final dish on the Facebook page. Happy Cooking! 


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