How to Make Arroz Con Pollo

Arroz Con Pollo is a traditional Spanish dish, and every country from Mexico to the Philippines has their own version. Seasoning varies, but there is almost always something to color the rice yellow. In Spain this is saffron, but other countries use the less costly and more available annatto. This is a celebratory dish, using the chicken that was saved for special occasions. Any way you choose to spice it, Arroz con Pollo is sure to become a family favorite.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 whole chicken
• 1 tsp. salt
• 2 cloves garlic, crushed
• 1 tsp. dried oregano
• 1 rib celery
• 1/4 cup plus 1 tbsp. vegetable oil
• 5 cups uncooked long grain rice
• 1 carrot, diced
• 2 tsp. achiote paste (or 1 tsp. annatto seeds)
• 1 tomato, diced
• 1 small bunch of cilantro, chopped
• 1 onion, finely diced
• 1 sprig of parsley
• 1/2 red bell pepper, finely diced
• 2 tbsp. Lizano sauce (omit if unavailable)
• 1 small can of tomato paste
• 1 tsp. cumin
• 2 bay leaves
• 8-oz. can sweet peas, drained (or 1/2 lb. frozen)
• salt and pepper to taste
• 1/2 red bell pepper, finely diced or shredded
• 1 small bunch cilantro, coarsely chopped
• 5-qt. cooking pot (or larger)

1. Put chicken into a large pot and cover with water. Add salt, garlic, oregano and celery. Bring to simmer and cook over low to medium heat until done. Remove from pot and save cooking water. Remove skin and bones from chicken and shred when cool enough to handle.

2. Dry the pot and add 1/4 cup vegetable oil, rice, carrot and achiote paste. Stir over medium heat until rice is toasted, creamy and opaque. Cover with 10 cups chicken cooking liquid, or add water to liquid to make 10 cups. Bring to a boil, then reduce heat and simmer, covered tightly, for 25 minutes. Remove rice to large bowl.

3. Saute onion in 1 tbsp. of oil until transparent. Add remaining ingredients, except for peas. Cook over low heat until sauce is well combined and vegetables are cooked. Add shredded chicken back to the pan and mix thoroughly with the sauce.

4. Add rice back to the pan and mix with chicken and sauce, a cup or so at a time. Combine thoroughly, over low heat, and stir frequently to prevent burning. When almost mixed, add peas. Check seasoning and add salt and pepper to taste.

5. Turn onto large serving platter and garnish with additional bell pepper and cilantro.

Tips & Warnings

• You can use more pans, but using just one keeps your cleanup to a minimum.
• You can do this recipe in stages. You can even have it ready and then reheat and garnish before serving.
• Achiote paste is a combination of annatto seeds ground with various other spices.

Resources

• "Cooking the Central American Way" book at Amazon.com
• "The Foods and Wines of Spain" book at Amazon.com
• "The South American Table" book at Amazon.com

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[luv2blog]

on 12/1/2008 That sounds delicious!!!