Spanish Chicken Rice (Arroz con Pollo) Recipe
This is a classic Puertorrican recipe, served with beans,side salad with avocado and you have your sunday meal prepared!!!
Summary
Preparation Time20 MinCooking Time30 Min
Ready In50 MinDifficulty LevelEasy
Ingredients
Ingredients:
1 whole chicken, cut into parts and seasoned
Season for the chicken
Salt and pepper to taste
2 tbsp of cumin
1/2 cup extra virgin olive oil
3 tbsp ground garlic cloves
2 tbsp garlic salt
Season the chicken and let it marinade for 15 to 20 minutes
Rice Ingredients:
1 cup of small diced onions (yellow onions if possible)
1/2 cup of small diced green peppers (cuban cooking peppers if possible)
1/2 cup chopped cilantro
1/4 cup of small diced red peppers
1 tbsp of chicken base (may substitute for 5 1/2 cups of chicken stock)
2 tbsp capers
1/2 tbsp vegetable oil
2 tbsp paprika
Salt and pepper to taste
3 tbsp cumin
4 cups of rice
Directions
1. Heat the vegetable oil, brown the chicken on each side (your not cooking, just sealing the juices in). Take the chicken out of the pot and place in bowl.
2. Remove 1/2 of the cooking oil. Add onion,peppers,cumin,paprika,cilantro, capers and season with salt and pepper (don't be afraid), cook for 2 minutes cleaning the bottom of the pan with your spoon. Taste the mixture and make sure its a little salty, you are gonna add a lot of water.
3. Add the rice and mix well, make sure all the rice gets that pretty yellow color.
4. Add watter or stock enough to cover over 1/2 an inch over the rice, taste the water make sure it has good strong flavor, if not you may add more salt, pepper and cumin (try not to mix the rice after the watter is added).
Add the chicken and make sure the rice is covered with water, if you need to add more water or stock. Raise the temp to med hi.
5. When the rice soaks up all the water, lower the temperature to low, mix the rice and create a dome in the center on the pot, cover and cook for 20 to 30 minutes.
2. Remove 1/2 of the cooking oil. Add onion,peppers,cumin,paprika,cilantro, capers and season with salt and pepper (don't be afraid), cook for 2 minutes cleaning the bottom of the pan with your spoon. Taste the mixture and make sure its a little salty, you are gonna add a lot of water.
3. Add the rice and mix well, make sure all the rice gets that pretty yellow color.
4. Add watter or stock enough to cover over 1/2 an inch over the rice, taste the water make sure it has good strong flavor, if not you may add more salt, pepper and cumin (try not to mix the rice after the watter is added).
Add the chicken and make sure the rice is covered with water, if you need to add more water or stock. Raise the temp to med hi.
5. When the rice soaks up all the water, lower the temperature to low, mix the rice and create a dome in the center on the pot, cover and cook for 20 to 30 minutes.
Comments
Comments: 4 |
Add a Comment
Gadget Lady says :
that s a neat Spanish Chicken Rice (Arroz con Pollo) recipe..
Posted on: 27 April 2009 - 11:22pm
Prezi says :
I also tried a similar dish with chicken and rice, but that had to be baked. That was a hit and this weekend, I have another get together arranged at home and unfortunatley my oven cheated me - it's simply not working! I think this Spanish Chicken rice is rather simple and I love the spiciness you have given the dish. I do not keep stock of extra virgin olive oil but, it's just the plain one I have right now. So, would you advice me to go ahead with extra virgin itself for this chickeb rice recipe or can the normal olive oil version be equally good? Do let me know please!
Posted on: 27 April 2009 - 7:51pm
msrunner1 says :
I made this dish for dinner today, it was a big hit with my family.
This was my first time time attempting chicken and rice with these wonderful and different flavors. Will make again.
Thanks
Posted on: 26 April 2009 - 9:24pm
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