arroz con pollo, what's yoru recipe?

i'm hopint to make arroz con pollo tonight, for dinner

wondering what other versions are out there.

Re: arroz con pollo, what's yoru recipe?

I make my rice using saffron and chicken stock. I add in sauteed chicken, shrimp, chorizo, green olives. Sometimes even carmelized onions or diced peppers. I am well aware this may not be very traditional, but it is the way DH & I like it.

Re: arroz con pollo, what's yoru recipe?

I put my rice in a bowl with chicken stock and saffron threads and let it sit while I get ready for it. I use good quality chorizo and render it in a dutch oven. I remove the sausage and add a little bit of olive oi. I dredge the chicken in flour that has been seasoned with some salt, pepper and a little cumin. I brown the chicken pieces on all sides so it's nice and golden. I've used all different cuts and sizes. I remove the chicken and then I make my sofrito in that base of oil that's left. If it's a little dry I add in a dab more olive oil. Stir in chopped onion, minced garlic, diced green and red pepper, chopped tomato, a few annato seeds, parsley and cilantro. Put the chicken back in, add a can of whole tomatoes (I crush them with my hands as I put them in). Season to taste with a little salt, some cumin, some paprika and a little pepper. Put the chicken back in - let it cook through. Take the chicken out and then I dump the rice with the chicken stock into the mixture, add a bottle of pilsner and give it a good stir and turn the heat up high until it boils. Turn down the heat, return the chicken and the chorizo, cover and let simmer until rice is done. I like it so it's kind of thick and creamy - not dry and fluffy. You can control the texture with the amount of chicken stock you use with the rice!

Message edited 7/6/2010 5:34:13 PM.

Re: arroz con pollo, what's yoru recipe?

i've never heard of arroz con pollo made either way... they both sound really yummy.

i might have to try them.

i make it with BEER
SO hates that i use his beer for this, but too bad lol

Re: arroz con pollo, what's yoru recipe?

Posted by libby2595

i've never heard of arroz con pollo made either way... they both sound really yummy.

i might have to try them.

i make it with BEER
SO hates that i use his beer for this, but too bad lol

Message edited 7/7/2010 12:16:41 PM.

Re: arroz con pollo, what's yoru recipe?

mine is:

season the chicken in adobo, salt, pepper, sasson

on a kick azz high flame, i brown the chicken, then i lower the heat and cover. let the chicken cook almost all the way... i tend to use chicken thighs, since it's my favorit cut

meanwhile, i color the rice with "bijol"
cut up the onions, peppers, garlic

take the chicken out. throw in all the seasonings/sofrito then i throw in the rice and sautee (sp) it a little in the sofrito. i add a bay leaf and a bit more adobo. i throw in the beer and add however much more liquid i might need in the form of water. put the chicken back in.

bring to a boil... i like it a littel dryer, so i wait for it to almost all the liquid to evaporate before i lower the heat and cover. i do like to add peas at the end.

thank goodness for leftovers, i'm hungry

Re: arroz con pollo, what's yoru recipe?

This is what I do. I like using Bijol instead of saffron too. I can't find it here on LI so I always have my mom send me some from Miami!!

2 lbs boneless, skinless chicken thighs (you could also do bone-in - it will taste better)
1.5 lbs boneless, skinless chicken breasts
1 minced garlic clove
1 lime’s juice
2 tsp salt

Place a cup of water and the remaining ingredients except for the chicken in a double-bagged gallon size zip top bag. Add the rinsed chicken (always rinse meats before using) to bag, toss it up a bit with a spoon and seal, pressing out as much air as possible. Marinate / brine for no longer than 3 or 4 hours but at least 2, turning and rearranging a couple of times.

If you do not have time to marinate - no biggie it will still taste good. 20 minutes is fine.

The rest:

1 large chopped green/red/yellow/orange sweet pepper
1 large chopped yellow onion
6 cloves garlic
1 tsp oregano
1 fat pinch of saffron (or you could use a packet of Sazon Goya w/ achiote and culantro)
2 medium size bay leaves
1/2 cup Virgin olive oil
1 small can tomato sauce (like Hunt's)
2 1/2 cups Valencia or Arborio or some sort of risotto rice
3 1/2 cups chicken broth
1 bottle beer
Peas - optional and to your liking

After the chicken has soaked long enough, take it out and dry it on and off with some paper towels. To your dutch oven that has been gathering momentum for the past 5 minutes over medium high heat, add 1/4c of the oil. place as many chicken parts in there you can without crowding. You are trying to give the chicken some nice brown crust, so as much of it should be in contact with the pan. Brown on the other side and place browned chicken in a dish covered with foil (loosely). Repeat with remaining chicken.

Add the other 1/4c of oil and when ready, add the chopped onion and pepper, reducing the heat to medium now. Cook for 6-8 minutes, stirring occasionally, scraping up the browned chicken bits off the pan.

Add the minced garlic and cook for another 4-5 minutes until all these veggies are nice and soft and . Add the oregano, the bay leaves and the saffron (or Sazon) and stir some more, until the saffron fragrance tapers (1-2 min). Now add the tomato sauce cook this down for a few minutes so as to be more pasty than watery.

Throw in the chicken and it’s juices collected in the plate, making sure to toss all this together to coat the chicken in the sofri. This goes on for another 3-4 minutes. Now, add the rice and toss that with the chicken for a few minutes. Add a generous helping of salt. Finally, add the 3.5 cups of broth, mix and bring to a boil. Stir, cover and reduce heat to as low as possible on your range. Let that cook for 20-30 minutes but do NOT uncover or peek!

Your rice is cooked now and there is still some liquid in the pot amongst the rice. Check the seasoning and add more salt if needed. Pour the beer in cover and let sit for 10 minutes (with the heat turned off).

At the end top with peas and stir in - serve and enjoy.

Re: arroz con pollo, what's yoru recipe?

Posted by stickydust

This is what I do. I like using Bijol instead of saffron too. I can't find it here on LI so I always have my mom send me some from Miami!!

Re: arroz con pollo, what's yoru recipe?

I didn't feel like cooking the other day so I made a lazy version.

I browned chicken thighs, added saffron threads, adobo, salt to season, then added onions, garlic, tomatoes and red pepper until tender. Then I added chicken broth and jasmine rice, bay leaf and 1cup of corona beer. Once boiling I added 1/2 bag of mixed veggies and a little more salt. It was so quick and easy. DH said it was one of my best meals.

Re: arroz con pollo, what's yoru recipe?

i love all these variations.

i think i'm going to try each one

Bijol:
ingredients: corn flour, annatto, yellow no. 5, and red no. 40

this is all my mother has ever used. now that i've read the ingredients, i'm going to try saffron threads

Re: arroz con pollo, what's yoru recipe?

Posted by libby2595

i've never heard of arroz con pollo made either way... they both sound really yummy.

i might have to try them.

i make it with BEER
SO hates that i use his beer for this, but too bad lol