Anthurian

Arroz con pollo

Posted on 01 November 2011

Arroz con pollo

This recipe has evolved from my mother’s easy-to-follow (and wonderfully yummy) original. This is based on the original recipe my mother sent me in college. I’ve carried the it around with me for years and, stapled to it, a recipe from my Aunt Argie. I’ve run out of room for more notes on the worn and creased original print-out from 1996 or so.

As always, suggestions and other arroz recipes are welcome in the comments below.

Arroz con pollo

Ingredients

4 tbsp olive oil

2 lb (boneless) chicken thighs

1 lb (boneless) chicken breast

1 large onion, diced

1 satchet Sazón Goya (Sazón with Coriander and Annatto)

3/4 tsp garlic powder

3/4 tsp black pepper

3/4 tsp turmeric

1/4 tsp epazote

2 cans diced tomatoes, drained (2 x 14.5 oz)

1 can chicken broth (14.5 oz)

1 lb white rice (2 cups)

1 jar pimento-stuffed olives, drained (4-5 oz)

1 jar capers, drained

Directions

1. Cut-up chicken into large cubes, removing bones if necessary.
2. In 10-12 qt pot or Dutch oven, heat 4 tbsp olive oil over medium heat for 3 mins. Add chicken and onions and cook until chicken is lightly browned and onions are translucent.
3. Add Sazón Goya, garlic powder, black pepper, turmeric, and epazote. Stir well and increase heat to high.
4. Over hight heat, add tomatoes and chicken broth, and heat to boiling.
5. Stop, take a breather, and kibitz for a bit.
6. When boiling, reduce to low; cover and simmer for 10 minutes, stirring occasionally.
7. Add rice and bring back to a boil. Once boiling, reduce heat to low; cover and simmer for 20 minutes (or until rice is just shy of al dente).
8. Stir in olives and capers (smart people would never have drained the olives or capers!) and heat through.
9. Serve with a hoppy beer like Terrapin Rye Pale ale, Ellicottville Pale Ale, or Ithaca Cascazilla.

Kidney Beans

Ingredients

1 tsp olive oil

1 large onion, diced

1 green bell pepper, diced

1 can red kidney beans (16 oz)

Directions

1. In small stock pot, cook onion and bell pepper in oil until onion is translucent.
2. Add beans and warm through.
3. Serve alongside rice.

I hope that you enjoy eating this as much as I enjoy cooking it!

• Log in
• Valid XHTML
• XFN