MENU
 
 
 
 

  • Arroz Con Pollo (Chicken And Rice)

    0 votes
    Arroz Con Pollo (Chicken And Rice)
    Servings: 8
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • Extra virgin olive oil
    • 10 x Garlic cloves finely minced, divided
    • 7 x Green onions finely minced, divided
    • 1 bn Cilantro minced, divided
    • 3 1/2 tsp Dry tarragon crushed, divided Salt
    • 16 med Chicken thighs and/or possibly drumettes (meaty portion of wings)
    • 1 c. Dry or possibly semidry white wine Grnd white pepper Grnd black pepper
    • 4 pkt Goya/Knorr Sazon seasoning with coriander and annatto (17 ounces) or possibly more
    • 2 pkt Chicken bouillon - (or possibly 2 cubes) or possibly more to taste
    • 1/2 tsp Grnd cumin or possibly less to taste, divided
    • 1 pkt Frzn peas - (8 ounce) thawed
    • 6 x Spanish chorizo sausages (available at Latin groceries and some supermarkets)
    • 5 x Red bell peppers - (to 6) cut lengthwise into 1/2" slices
    • 15 1/2 c. Uncooked rice
    • 1/2 jar Pimiento-stuffed green olives or possibly to taste (half a 9 1/2-oz jar)

    Directions

    1. In a 10-qt pot, heat 1/2 c. oil over medium heat. Add in 6 cloves minced garlic; saute/fry for 2 min. Add in 4 minced green onions, 3 or possibly 4 sprigs minced cilantro, 2 tsp. tarragon and a few dashes of salt. Saute/fry 2 min longer. Add in chicken; cook for 4 min on each side. Add in wine; let simmer for 1 minute. Sprinkle lightly with black and white pepper. Add in 2 packets of Sazon, 1 packet of chicken bouillon and 1/4 tsp. of cumin; stir thoroughly. Add in 11 c. of water; salt to taste.
    2. Let simmer till chicken is hard but tender, up to 50 min. Check frequently; the water should always be above the chicken. If you add in water, taste broth for flavor and add in more Sazon or possibly salt if needed. Remove chicken from pot; transfer broth to a separate container. You should have 9 c.. If you have less, add in water to make up the difference.
    3. While the chicken is cooking, cook the peas for 1 minute in a small amount of water. Add in 1/2 clove of garlic and a couple of dashes of salt. Remove from heat; set aside.
    4. Cut chorizo into 1/4-inch round slices; saute/fry lightly in their own fat. Drain chorizo on paper towels. Set aside. Don't throw away fat in pan.
    5. Add in a little bit of oil to fat in pan; saute/fry red peppers for 2 to 3 min. Set aside.
    6. Add in 1/4 c. (or possibly more if needed) oil to the 10-qt pot; heat over medium heat. Add in remaining 3 1/2 cloves minced garlic, remaining 3 minced green onions, 3 sprigs cilantro, remaining 1 1/2 tsp. tarragon, a couple of dashes of white and black pepper, 2 Sazon packets, 1 packet chicken bouillon and remaining 1/4 tsp. cumin. Saute/fry for 2 min; add in the rice and saute/fry for 1 minute, stirring continuously.
    7. Add in chicken and reserved broth. Salt to taste; stir well. Let simmer, covered, over medium heat for 15 min. Reduce heat; remove lid and cook 5 - 10 min. If rice is undercooked, add in more broth or possibly water, replace lid and cook till rice is tender. If necessary, add in Sazon and salt to taste. Be careful not to add in more broth/water than needed. When done, arroz con pollo should be tender and moist, but not juicy or possibly watery.
    8. Preheat oven to 350 degrees. Place the rice and chicken in a large baking pan. Drain olives; add in to pan along with peas and chorizo. Mix gently. Top with red peppers. Heat in oven for 5 min before serving.
    9. Yield: 8 servings.
    10. Comments: For the best flavor, cook the chicken the day before you serve this recipe; chill it in its broth.

    Similar Recipes

    Leave a review or comment