Friday, August 03, 2007

Sarah's Arroz Con Pollo ( spanish chicken & rice ) Recipe

Sarah's Arroz Con Pollo ( spanish chicken & rice )

Package of cut up chicken or just thighs works well
1 Can chicken broth
1 can of pitted olives sliced ( save liquid)
1 jar of green olives stuffed with pimento sliced ( save liquid)
1 package frozen peas
1 onion diced
1 green pepper diced
1 small can of tomato sauce
About 5 cloves of garlic chopped
1 pd box of rice ( I use carolina )

Spices:
Adobo seasoning
Pepper
Oregano
Goya Sazon Seasoning with anchiote
1 bay leaf

Wash chicken pieces and dry. Place in a very large skillet with some oil and season with pepper, adobo and salt. Brown on both sides and remove to a plate and set aside.

Add your onions, garlic and green peppers and saute till tender. Now add your tomato sauce and all the spices above.

Measure the chicken broth and liquid you saved from the black and green olives. If you need to add water thats fine, try to round off the liquid to 4 cups of liquid. Add to the skillet and place the browned chicken back into the liquid.

Cover and simmer for about 20 minutes or until chicken is done.

"Normally I am making this recipe doubled so I have to remove the cook chicken to a pan so I can get my rice to fit. If you have the room, you do not need to to remove the chicken."

Remove the cover and add a small package of frozen peas. Stir.
Now add 2 cups of rice if you measured 4 cups of liquid. Stir again.

Cover and simmer rice for about 25 mins or till done. I check the rice and stir a few times to mix up the veggies into the rice and to keep it from sticking.

When done serve with chicken!

This next step is not needed but this is what I usually do with the chicken. While the rice is cooking, I add some margarine to the top and then broil for a few minutes. This crisps the skin and give the chicken a nice golden color. I also make spanish style pinto beans as a side dish and fry Plantains and serve as well.

To make fried Plantains:

Dont buy green bannas, look for the Plaintains that are turning color, usually a yellow with dark on the skin. These are much sweeter than the green bannas.

Slice them diagnal and fry in skillet with oil till golden on one side, turn them over and fry other side and push down with a fork to mash slightly as they are frying. Remove and place on paper towel to drain the oil. Sprinkle with a bit of salt and serve.

Making the beans is a bit time consuming as you need to let them soak over night, but a quick way is to buy a can of Goya Pinto, kidney or black beans. Add Sazon seasoning and adobe. Add a small can of tomato sauce and some onion powder. Heat and then serve with the rice.

One other step that is optional. This is only to give rice that nice color, but adds nothing to flavor.

Take achiote chips and put in a pan with about 6 Tablespoons of oil and simmer till chips are almost gone and oil turns a dark orange in color.
Strain carefully as you want to remove all the hard chips. Add the colored oil to the rice and you will get that nice yellow rice shade. Again this is optional but does make the dish look nicer.

Depending on where you live, all the spices should be available in the ethnic section of the supermarket or ordered online.

Sarah kindly shared her recipe with us, and I thought it was so good, that I decided to post it here. Please give us your comments on what you think of this recipe.

This recipe for Sarah's Arroz Con Pollo should feed about 4 people.

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