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| ARROZ CON POLLO - CHICKEN & RICE |
Ingredients
Arroz con Pollo (chicken and fried rice) is one of the country's most popular dishes served for lunch and dinner. You'll find it at nearly every restaurant served with french fries, potato chips or a salad.
Cooking Time: 1 hour Yield: 12 servings Level: Intermediate
INGREDIENTS
1 teaspoon annatto
Salt to taste
RICE:
1 (15 oz.) can peas, drained
Sauce:
1/2 cup onions, finely chopped
1/2 cup red bell pepper, finely chopped
1 ripe tomato
2 tablespoons cilantro, finely chopped
2 teaspoons Salsa Lizano
1 lb chicken parts (drumsticks, thighs, wings, and breast halves)
2 tablespoons vegetable oil
2 cloves garlic
1 rib celery
Salt, pepper, oregano, and cumin to taste
1 lb uncooked long grain rice, rinsed and dry
CHICKEN:
2 tablespoons vegetable oil
1 (15 oz.) can tomato paste
2 carrots, cut in fine slices
Cooking Instructions
DIRECTIONS
For the Chicken: Heat vegetable oil in a saucepan over medium high. Add de-boned chicken, salt, pepper, garlic, oregano, cumin, and celery. Turning occasionally until chicken is golden brown evenly.
For the Rice: Heat vegetable oil in a medium heavy saucepan over medium heat. Add rice stirring often until rice is slightly brown. Add carrots, annatto, and salt. Add 1 1/4 quart water. Bring mix to a boil over medium high heat. Cover saucepan and simmer until rice is tender. Turn off heat and leave rice in saucepan covered for 10 minutes.
For the Sauce: Saute onions, red bell peppers, tomato, cilantro, Lizano sauce, and salt in a saucepan over medium heat. Add tomato paste and stir until sauce is ready. Combine chicken and sauce in a saucepan over low heat for 2 minutes. Stir in rice and peas. Cover and cook for 5 minutes. If desired, serve with ketchup.
by Chef Hogan |
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