Arroz Con Pollo

Jul 24, 2006

This is a recipe for Arroz Con Pollo, which translates to Spanish Rice and Chicken. This recipe creates about 4 servings. I make it different ways almost every time by adding something extra or not at all. I'll include the most basic way I know at first and then add some suggested ingredients.

Here are the tools you will need

  • 1 Large Pot with a cover
  • 1 Large Cutting Board
  • 1 Metal Tightly Meshed Strainer
  • 1 Large Plate
  • 2 Cup measuring cup

These are the basic ingredients

  • 2 Chicken Legs or 4 chicken drumsticks or 4 chicken thigh - preferrably with the bone. I find the bone adds more taste
  • 1 cup white Rice (If you want to be healthy, you can try substituting with whole grain rice, which will take longer to cook.)
  • About a 1/4 cup Spanish olives stuffed with pimientos
  • 1 large green or red pepper (or 1 small green and 1 small red pepper) (not spicy)
  • 2-3 cloves garlic
  • 1 packet Sazon seasoning
  • 1/2 spanish yellow onion
  • 1 teaspon oregano
  • 1 tablespoon basil
  • Tomato (optional)

Preparing Chicken

  1. Fill pot with enough water to cover chicken 2 times
  2. Heat water on high until it boils
  3. Remove skin and unwanted fat from chicken
  4. When water boils place chicken in boiling water. You can lower the heat at the point, but cover the pot and keep the water boiling.
  5. Chicken should take about 10-15 mins to cook. To check if chicken is cooked, pull out one of them and slice it open. If it is still pink in the middle, then cook some more.

While the chicken is cooking, prepare the following:

  • Slice pepper lengthwise
  • Chop garlic
  • Slice onion
  • Slice tomato

If the chicken is fully cooked, do the following

  1. Remove the chicken from the water, but don't discard the water
  2. You have the option here of keeping the meat on the bone or removing it
  3. Pour 2 cups of the chicken broth(the water the chicken cooked in) through the strainer into a measuring cup. Discard or save the extra chicken broth for a later time
  4. Pour the 2 cups of chicken broth back into the pot and bring to a boil again
  5. Add 1 cup of white rice
  6. Add entire packet of Sazon seasoning and mix into rice
  7. Add chicken, olives, pepper, garlic, onion, tomato, basil and oregano
  8. Stir in all ingredients for about 10-15 seconds
  9. Turn heat to low and simmer covered

Your meal is done when the rice has absorbed all the water. It will take probably about 30 mins for the rice to absorb all the water, but check every 10 mins or so to make sure.

Suggestions

  • My father always mixed mayonnaise into his arroz con pollo after it was serverd to him. I also like it with mayonnaise and mix about 1 tablespoon into a plate full. I have found that the real mayonnaise is best, not the soy based light versions.
  • Comments

     -- Jul 27, 2006 2:34 PM
    More olives, more garlic, and fresh herbs...yummy
    Reply
    New Comment