Arroz Con Pollo (Cuban Chicken and Yellow Rice) Recipe
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Category: |
Category: |
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Chicken |
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Ingredients: |
Ingredients: 1 large chicken, about 4 pounds, cut into 8 pieces
1 tsp dried oregano
1 tsp ground cumin
½ tsp freshly ground white pepper
1 Tbsp red wine vinegar
2 Tbsp Olive oil
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Directions: |
Directions:--Wash chicken and dry with paper towels
--In a large bowl, mix oregano, cumin, white pepper and red wine vinegar
--Add chicken, toss to coat thoroughly and marinate for at least 15 minutes
--Heat oil in large casserole or dutch oven. Brown chicken all sides, about 2 minutes per side
--Drain fat from pan reserving 2 Tbsp in casserole/dutch oven for Sofrito |
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Sofrito and Broth |
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Ingredients: |
Ingredients: 2 Tbsp reserved oil/fat from chicken
1 small onion, finely chopped
1 small red bell pepper, finely chopped, seeds removed
3 cloves garlic, minced
1 small tomato, diced
3 cups water
1 cup dry white wine
1½ cups beer
¼ tsp saffron threads
1 Tbsp tomato paste
1 lb Arborio or Valencia Rice
Diced Pimientos for garnish
1 can green peas, ½ for rice, ½ for garnish
Salt and pepper to taste
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Directions: |
Directions:--Add onion, red bell pepper and garlic to the oil in the casserole/dutch oven, cook over medium heat until onions are translucent.
--Add tomato and cook for 1-2 minutes
--Return the chicken to the casserole/dutch oven and cook for 1-2 minutes more
--Add the water, wine and beer, saffron, tomato paste, salt and pepper
--Bring to a boil, reduce heat, cover and simmer for 30 minutes
--Adjust seaoning to taste
--Wash rice until water runs clear then drain
--Return chicken to a boil, stir in rice, reduce heat, cover and simmer until rice is tender, about 20-25 minutes. (If rice starts to dry out before cooked, add additional liquid and continue to simmer, If rice is too soupy remove lid during the last 5-10 minutes of cook time)
--5 minutes before cook is complete stir in ½ of the peas and ½ of the pimientos.
--Garnish with the remainder of the peas and pimientos and serve |
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Personal
Notes: |
Personal
Notes: --From Tim: I first made this recipe when Savannah and I were visiting Liz and Nick in Erie, PA. I have not had many opportunities to cook with Liz and this remains one of my favorite memories of our times in the kitchen together. As a note, in most groceries you cant buy 1 beer and thus you are forced into buying a 6 or 12 pack, the remainder may be consumed while preparing this dish.
--Substitution note from Tim: I prefer chicken thighs to a whole chicken. 4 pounds of thighs may be substituted for the large chicken.
--Substitution note from Tim: I have substituted 1 or 2 packages of Goya Sazon for the saffron threads (Sazon also adds some garlic and msg so be aware and adjust accordingly). Or, Instead of saffron and white rice you can substitute a like quantity of ready to cook yellow rice mix that may be found in most groceries.
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