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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Aros Con Pollo Recipe

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This recipe for Aros Con Pollo is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 large Chicken Breasts - boneless, skinless
5 - 6 pieces total of Chicken Thighs and / or Legs
1 large Green Pepper
1 Onion
1 tsp Salt
1 four-cup box Chicken Stock - not in a can - in the soup section
Tomato Sauce - small can
Mahatma Brand Yellow Rice - 2 small or 1 large. Comes in a plastic bag, not a box. In Hispanic Foods section
Directions:
Directions:
Lightly salt and pepper chicken. All pieces should be skinless except legs. Leave the skin on legs. It gives the rice a really good flavor. Chop 1/2 of a large onion or chop a whole small onion into small pieces. Chop 1/2 large green pepper into small pieces.

In a frying pan, sauté onion and pepper in oil until tender. Lightly brown chicken on all sides. Don't cook the chicken, only brown the sides. Remove from heat and set aside.

In a big pot with a lid, add chicken stock, tomato sauce, 1 teaspoon salt, and yellow rice. Stir well, then add the chicken and vegetables. Stir a bit. Keep covered. Set on medium high until the broth begins to bubble a little. Lower heat to low. Cook until rice is done - about 30 to 40 minutes. Rice is done when almost all the water is gone, but it will be soupy. Stir a couple of times during cooking time, otherwise it will stick and burn.
Personal Notes:
Personal Notes:
I received this authentic Cuban recipe from one of my drug reps, whose mother was Cuban.

 

 

 

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