Although the name in English doesn't sound too appetizing, this is a wonderful dish and very aromatic while it's cooking -- with the added bonus that it's easy to prepare. There are many ways to make Arroz Con Pollo, all ending with a similar, tasty result. Some of these recipes are handed down from one generation to the next.
This makes a great dish for company. Serve it with salad and garlic bread. Even better, serve it with papa a la Huncaina, a traditional potato dish that often works as a starter dish.
Things You'll Need
- 2 cups loosely packed, roughly chopped, cilantro leaves
- 1 cup canola oil
- 2 chicken breast halves with skin, cut into 4 to 6 pieces
- 4 chicken thighs
- 4 garlic cloves, chopped, or 2 tbsp. garlic powder
- 1/3 cup chopped onion
- 1/3 cup chopped red pepper
- 1 cup diced carrots
- 1 cup peas
- 2 cups rice (rinsed)
- 2 cups water
- 1 tbsp. salt
- 2 tsp. cumin
- 1 tsp. paprika
- 1 bottle of dark beer
- Ground pepper to taste
Wash cilantro leaves without stems and purée the cilantro in a blender, adding up to 1/4 cup of water to make a sauce. Set this aside.
Sprinkle salt and pepper on the chicken.
Heat the oil in a large pot on medium-high heat. Add the chicken pieces and cook, turning them frequently, for 10 to 20 minutes. When the chicken is golden brown on all sides, remove and set it aside.
Add the garlic, onion and red pepper to the oil you used to fry the chicken. Add cumin and paprika. Cook for two to three minutes, until the mixture has softened.
Add the diced carrots and peas and sauté for several minutes more. Add the pureed cilantro and rice and stir for one to two minutes to blend everything together.
In a measuring cup, measure the beer and add water to cup if you need more liquid for the rice. (Basically, you are using the measured beer as part of the liquid needed to cook the rice.) Once the liquid is boiling, place the chicken pieces back in the pot. Cover the pot and bring it back to a boil. Lower heat to low and simmer the rice for 20 to 25 minutes.
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