Ingredients: |
Ingredients: 2 to 3 lbs. Chicken pieces (I prefer boneless, skinless, breasts, but always include thighs and/or drumsticks with bones and skin – they add to the flavor)
6 cloves of garlic (minced)
1 large onion (diced)
1 bell pepper (diced)
1 small can tomato sauce
1 jar red diced pimientos (reserve a little bit for garnish)
1 can peas (reserve about a third for garnish)
1 can asparagus (cut up)
˝ tsp. salt
˝ tsp. pepper
2 Bay leaves
1 tsp. cumin
1 tsp. oregano
2 c. dry white wine
1 c. chicken broth
Bitter Orange (powder or marinade)
Olive oil
3 c. rice (long grain)
1 tsp. Bijol or Goya Seasoning con Azafran
3 or 4 threads of saffron – crushed (this is optional)
8 oz. beer
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Directions: |
Directions:Prepare the chicken broth. Coat chicken pieces with bitter orange spice or marinade along with the pressed garlic cloves and marinade for about an hour. (not necessary, but it’s awesome if you have the time). Brown chicken in large frying pan in olive oil – remove to a large pot (or cazuela) after they’re browned. To make the sofrito: sauté the onion & pepper in the frying pan (with the bits of garlic and olive oil) until soft, then add tomato sauce, pimientos, peas, asparagus (all with their liquid) salt, pepper, bay leaf, cumin, oregano, wine & broth. Pour in the rice and add the Bijol (or Goya Seasoning) and saffron to color and flavor the rice. Pour all of this over the chicken in the pot. Bring to a boil, then lower to a fast simmer.
Cook on medium-low heat for about 40 minutes, then check it and stir it. Rice should be soft and liquid absorbed. If there’s still liquid, keep cooking, checking, & stirring. I like the rice a little soupy, or asopado, so I like to add 8 oz. of beer to the finished product. Pour reserved peas and pimientos as a garnish over the finished arroz con pollo. |
This recipe for Arroz con Pollo de Perez-Puelles is from