Arrozon Con Polio
Source of Recipe
A lady sent me this recipe through a recipe Exchange over the web
List of Ingredients
Arroz con Pollo
1/2 cup olive oil
3 tablespoons Achiote seeds
1 or 2 whole chickens cut into parts or 5 boneless
chicken breasts cut into chunks
2 brown onions, diced
10 cloves garlic, minced
2 green peppers, diced
1 red pepper, diced
1 yellow pepper, diced
1 jar capers
3 cups long grain rice
1/2 bunch cilantro leaves, cut up
6 basil leaves cut into strips
4 cups chicken broth
1 jar green olives (pimento stuffed)
3 bay leaves
Salt and pepper, to taste
1 can baby peas
Garnishes: pimentos and fresh asparagus
Place 1/2 cup of olive oil in small pan and add the
achiote. Heat on medium heat until bubbles form, then
remove from heat and let steep. Drain achiote seeds
from oil (should be a vibrant reddish-orange color).
Place oil in large stockpot. Heat oil on high and
place chicken pieces in pot and brown, this is done
just to brown chicken NOT to cook it. Remove chicken
from pot Place diced onions, garlic, and peppers in
pot with the achiote. Saute until soft (do not burn
garlic). Put capers in pot and cook for a while with
the onion mixture. Add rice to the pot with garlic,
peppers, garlic and capers, then swirl rice into the
mixture. Let the rice cook for just about a minute.
Place cut up cilantro and basil in pot. Add in chicken
broth and make sure you scrape the pot. Add chicken
pieces back in. Put olives in and mix. Place bay
leaves in pot. Check for seasonings(Please note: add
salt and pepper at the end). Let the mixture cook on
medium heat until the rice is done. Add peas just
before serving.
In another medium pot place peeled asparagus in water
and boil until they turn bright green. Place in ice
bath to stop the cooking process.
To serve, place rice and chicken in a large platter.
Arrange chicken pieces around platter and rice in the
center. Place cooked asparagus around the platter and
then place pimentos in the center.
Serve with tostones (recipe follows).
TOSTONES
4 plantains
1/2 cup peanut oil
Salt
Peel plantains and cut at an angle. Place in cold
water with salt. In a large frying pan put in 1/2 cup
oil (preferably peanut oil ). Place plantains in pan
and cook until somewhat soft (they will turn a lovely
pale yellow color). Take them out of the pan and smash
each one between 2 pieces of foil (folded 2 or 3 times
to make a thick pad) place 2 paper towels on top of
foil so that you don't burn yourself). Return to
frying pan (you may have to add more oil). Fry until
crisp and then season with salt. Serve with rice and
chicken or just about anything!
Difficulty: Easy
This is one of my grandmothers all time favorite-she
still makes it and is 90 myrs old and lives in Puerto
Rico. There are other recipes similar to this and each
one varies differently some add wine others use the
old time favorite of pork lard. I found them on
foodtv.com.
Hope you enjoy making it as much as I enjoy eating it.
Recipe
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