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Friday, February 11, 2011

Arroz Con Pollo

Finally, a food recipe.  I haven't taken the time to post an actual meal so far in February and we're already eleven days in!  Sorry about that.

I've had an idea to make arroz con pollo for a few weeks now.  The dish is a simple, yet very flavorful, dish that consists of some spice, some chicken and some rice.  (The spanish translation of arroz con pollo means rice with chicken - go figure!)  It is a dish that is common throughout Latin America and the Caribbean.  I've never been to either place however I have had the dish in a Spanish restaurant.

I would not call this recipe as authentic as other available recipes.  Basically, this is because I did not add any threads of saffron.  Then again, there are literally hundreds of ways to make this dish (and a number of countries that claim their dish's "authenticity") so it is somewhat unclear what is authentic and what is not.  Technically, saffron might not even be a necessary ingredient.  (It is.)  But, as I was pulling from my needs-to-be-replenished pantry for this dish, I was somewhat limited.  Nonetheless, the recipe turned out fantastic.  It does have a basic sofrito: diced onions, garlic, bell pepper, and spices sauteed in olive oil.  It is a very easy, stove-top, one pan dish.  It makes a ton and would be great to have for your next dinner!
Arroz Con Pollo
Yield: About 4-5 generous servings
  • 1/2 tsp salt
  • 1/4 tsp oregano 
  • 1/4 tsp freshly ground black pepper
  • 1/2 Tbsp red wine vinegar
  • 4 skinless, boneless chicken breasts, cut into chunks
  • 2 Tbsp olive oil
  • 2 large bell peppers, sliced
  • 1/2 Tbsp smoked paprika
  • 2 tsp cumin
  • 1 medium onion, diced
  • 5 cloves garlic, minced, divided
  • 1jalapeno pepper, diced
  • 4 scallions, diced
  • 2 cups long grain brown rice
  • 2 cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes with oregano and basil, undrained
  • 1/2 cup water
  • 1/4 - 1/2 cup diced green olives
  • hot sauce
  • salt and pepper
  1. Combine salt, oregano, pepper, 3 cloves minced garlic, and 1/2 Tbsp red wine vinegar in a large ziploc bag.  Toss chicken to coat; marinade for 15 minutes. Let sit and prepare rest of ingredients.
  2. Heat oil in a large pan.  Add chicken and cook until lightly brown over medium heat, about 6-8 minutes. Remove from pan.
  3. Add the bell peppers, jalapeno, scallions, paprika, cumin, 2 cloves minced garlic, and onions to the pan; sprinkle with a pinch of salt, cooking for 5 minutes until vegetables begin to soften.
  4. Stir in rice and cook for one minute, being careful not to burn it.
  5. Add the broth, water, and undrained tomatoes.  Return chicken to pan and bring to a boil.  Stir.
  6. Reduce heat to low.  Cover and simmer until rice is tender, about 20-30 minutes.  Remove from heat.
  7. Stir in olives and serve with as much hot sauce as you wish.
  8. Enjoy!

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