I love Arroz Con Pollo and would love to make it like what I get at my favorite Cuban Restaurant. I have tried so many recipes that I have found online and it is always a disappointment. Always edible but just not the same as they serve in the restaurants. Anyone have a good recipe?
ISO: ISO: A T&T, TDF recipe of Arroz Con Pollo. Does anyone have one to share?
- Thread starter orchid
- Start date
In Search Of:
steve2-in-la
Well-known member
Don't know if this version is Cuban but I've always enjoyed it.
Arroz Con Pollo
1½ tsp OLIVE OIL
1 ONION, finely chopped
1 GREEN BELL PEPPER, seeded and finely chopped
8 cloves GARLIC, minced
1 14.5oz CAN WHOLE TOMATOES WITH JALAPEÑOS, drained and crushed
2 tsp GROUND CUMIN
2 BAY LEAVES
2-3lbs BONE-IN CHICKEN PIECES, skinned and trimmed of fat
SALT & freshly ground BLACK PEPPER to taste
½ cup DRY WHITE WINE
5 cups DEFATTED REDUCED-SODIUM CHICKEN STOCK
1/3 tsp POWDERED SAFFRON
1½ cups VALENCIA or ARBORIO RICE
1 cup GREEN PEAS (frozen or fresh)
1 6.5 oz jar PIMIENTOS, drained and finely chopped.
Preheat oven to 325 F . In a Dutch oven, heat oil over medium-high heat. Add onions, green peppers and garlic and sauté until the onions are softened, about 5 minutes. Add tomatoes, cumin and bay leaf; cook for 5 minutes. Season chicken with salt and pepper and add to the pan, mixing well. Pour in wine and cook for 5 minutes. Add stock and saffron; bring to a boil. Rinse rice under cold, running water and add it to the pan. Return to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
Gently stir in ½ cup peas. Cover the pan and place it in the oven. Bake for 15 minutes, or until the rice is tender and the chicken is no longer pink inside. In a small saucepan, heat pimientos and the remaining ½ cup peas in a little water. Drain. Transfer the chicken-and-rice mixture to a large platter, discarding the bay leaf. Garnish with peas and pimiento.
Arroz Con Pollo
1½ tsp OLIVE OIL
1 ONION, finely chopped
1 GREEN BELL PEPPER, seeded and finely chopped
8 cloves GARLIC, minced
1 14.5oz CAN WHOLE TOMATOES WITH JALAPEÑOS, drained and crushed
2 tsp GROUND CUMIN
2 BAY LEAVES
2-3lbs BONE-IN CHICKEN PIECES, skinned and trimmed of fat
SALT & freshly ground BLACK PEPPER to taste
½ cup DRY WHITE WINE
5 cups DEFATTED REDUCED-SODIUM CHICKEN STOCK
1/3 tsp POWDERED SAFFRON
1½ cups VALENCIA or ARBORIO RICE
1 cup GREEN PEAS (frozen or fresh)
1 6.5 oz jar PIMIENTOS, drained and finely chopped.
Preheat oven to 325 F . In a Dutch oven, heat oil over medium-high heat. Add onions, green peppers and garlic and sauté until the onions are softened, about 5 minutes. Add tomatoes, cumin and bay leaf; cook for 5 minutes. Season chicken with salt and pepper and add to the pan, mixing well. Pour in wine and cook for 5 minutes. Add stock and saffron; bring to a boil. Rinse rice under cold, running water and add it to the pan. Return to a boil. Reduce heat to low and simmer, covered, for 15 minutes.
Gently stir in ½ cup peas. Cover the pan and place it in the oven. Bake for 15 minutes, or until the rice is tender and the chicken is no longer pink inside. In a small saucepan, heat pimientos and the remaining ½ cup peas in a little water. Drain. Transfer the chicken-and-rice mixture to a large platter, discarding the bay leaf. Garnish with peas and pimiento.
dawn_mo
Well-known member
Here is one I really like REC: ARROZ CON POLLO CHAPINA (Guatemala Style Chicken and Rice)
I really like the addition of sliced green olives and capers to this dish.
* Exported from MasterCook *
ARROZ CON POLLO CHAPINA (Guatemala Style Chicken and Rice)
Recipe By :The Latin American Epicurean Tour Group
Serving Size : 1 Preparation Time :0:00
Categories : Latin American Poultry
Amount Measure Ingredient -- Preparation Method
3 lbs chicken pieces -- skin and fat
discarded
1 Tb corn oil
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
1 garlic clove -- chopped fine
1/2 cup chopped ripe tomato
1 1/2 cups raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 Tb capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup sweet red pimiento -- cut into strips
1 hard cooked egg -- sliced
2 Tbs grated Parmesan cheese
In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside.In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables. Serves 6
- - - - - - - - - - - - - - - - - - -
I really like the addition of sliced green olives and capers to this dish.
* Exported from MasterCook *
ARROZ CON POLLO CHAPINA (Guatemala Style Chicken and Rice)
Recipe By :The Latin American Epicurean Tour Group
Serving Size : 1 Preparation Time :0:00
Categories : Latin American Poultry
Amount Measure Ingredient -- Preparation Method
3 lbs chicken pieces -- skin and fat
discarded
1 Tb corn oil
1 tsp salt
1/4 tsp black pepper
1/2 cup chopped onion
1 garlic clove -- chopped fine
1/2 cup chopped ripe tomato
1 1/2 cups raw rice
1 cup sliced carrots
1/3 cup stuffed green olives
1 Tb capers
2 1/2 cups chicken broth
1 cup green peas
1/2 cup sweet red pimiento -- cut into strips
1 hard cooked egg -- sliced
2 Tbs grated Parmesan cheese
In a large skillet brown the chicken in the oil over medium heat for 20 minutes. Sprinkle with 1/2 tsp salt and the black pepper. Remove the chicken and set aside.In the same skillet with the chicken fat, fry the onion, garlic and tomato for 2 minutes. Add the rice and fry for 2 minutes more. Add the carrots, olives and capers and mix everything together. Pour in the broth and chicken pieces. Bring to a boil, reduce heat to low, cover skillet and simmer until broth has been absorbed, about 10 minutes. Add the green peas. Cover skillet with aluminum foil and punch 8 holes in the top to allow steam to escape. Bake in a 300F oven for 30 minutes. Fluff up the mixture once or twice during the baking time. Serve warm. Decorate the surface with the pimiento strips and egg slices and sprinkle with the cheese. The rice should be dry, loose and not sticky. Serve with fried ripe plantain slices, a salsa picante and pickled vegetables. Serves 6
- - - - - - - - - - - - - - - - - - -
Rec: Arroz con Pollo from Fine Cooking Magazine. T&T and a little different, has sausage, which
adds a lot of flavor.
The notes are the author's not mine.
Arroz con Pollo
by Sarah Jay
I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit it. Serves four, with leftovers.
2 Tbs. olive oil; more as needed
1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
1 small onion, chopped
1 medium green or red bell pepper, cut in 1/2-inch dice
4 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. chili powder
1/2 tsp. ground turmeric (optional)
1/2 cup peeled, crushed tomatoes (I use canned)
1/2 cup dry white wine or beer
1 bay leaf
2 cups medium-grain rice (I use Goya)
2-1/4 cups water
In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes . Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.
from Fine Cooking #37, pp. 82
http://www.taunton.com/finecooking/recipes/arroz_con_pollo.aspx?
adds a lot of flavor.
The notes are the author's not mine.
Arroz con Pollo
by Sarah Jay
I like to pair the sweet Italian sausage with wine and the hot sausage with beer. I also like the way turmeric colors the rice, but it's fine to omit it. Serves four, with leftovers.
2 Tbs. olive oil; more as needed
1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper
1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces
1 small onion, chopped
1 medium green or red bell pepper, cut in 1/2-inch dice
4 cloves garlic, minced
1 tsp. ground cumin
1/4 tsp. paprika
1/4 tsp. chili powder
1/2 tsp. ground turmeric (optional)
1/2 cup peeled, crushed tomatoes (I use canned)
1/2 cup dry white wine or beer
1 bay leaf
2 cups medium-grain rice (I use Goya)
2-1/4 cups water
In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes . Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.
Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.
from Fine Cooking #37, pp. 82
http://www.taunton.com/finecooking/recipes/arroz_con_pollo.aspx?