Arroz con Pollo recipe
Getting back to a few things from last week, the bread recipe was a disaster. It did not rise. Maybe my yeast was dead? Maybe my kitchen was too cold? Perhaps I just screwed up the very simple recipe somehow? I will try again because I’m a glutton for punishment. I’ll let you know if round two is any better.
As for the Arroz Con Pollo, it was great. I ended up throwing in a ham steak from my freezer instead of the chorizo sausage and it worked out really well. Honestly, I don’t particularly care for ham. I don’t mind most pork products, but ham just tastes kind of gross to me. In this recipe I didn’t mind it, and Sam who’s still not much of a meat eater ate it too.
Arroz Con Pollo
Chicken
1 large garlic cloves
1 tablespoon distilled white vinegar
1 teaspoon dried oregano, crumbled
2 chicken breast halves with bone, halved crosswise
Rice
1 ham steak
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
2 teaspoons ground cumin
2 teaspoons dried oregano
1½ teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.
Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.
Cook chicken and rice: - Cook ham in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions and garlic and cook, stirring until softened, about 5 minutes.
Add cumin, oregano, paprika, salt, and bay leaves and cook, stirring, 1 minute.
Add chicken with marinade to mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.
Remove the chicken to a plate with tongs while you stir in tomatoes or paste, broth, and rice and bring to a boil, making sure rice is submerged. Return chicken to the pot.
Reduce heat to medium-low, then cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.
Remove from heat and let stand, covered, 5 minutes.
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