Arroz con Pollo Recipe

by Ehow.com Food

Arroz con pollo means rice with chicken in Spanish and it is a very common traditional dish throughout the Caribbean and Latin America.

The rice for arroz con pollo is the Valencia rice that is also used for Paella. Saffron is not commonly used in arroz con pollo as annatto oil can give the yellow colouring that you need.


Cuban Arroz Con Pollo Recipe

Ingredients:

1 large chicken, cut into eight pieces

1 tablespoon red wine vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon freshly ground white pepper

1 pound Valencia rice

Half-cup sliced red pimientos

Half-cup green peas

Sofrito and Broth:

2 tablespoons Annatto oil (or olive oil)

1 small onion, finely chopped

1 small red bell pepper, finely chopped

3 cloves garlic, minced

1 small tomato, diced

3 cups water

1-1/2 cups beer

1 cup dry white wine

1 tablespoon tomato paste or small tomato, diced

Salt and black pepper, to taste


Preparation:

• Wash the chicken and pat dry with paper towels. Mix the vinegar, cumin, oregano, and white pepper in a large shallow bowl. Add the chicken, and turn the pieces so they are covered with the spice mixture. Let marinate for at least 15 minutes. You can marinate the chicken up to six hours for a bolder flavor.

• Heat the oil in a large casserole dish. Brown the chicken, about two minutes each side. Move the chicken to a platter, and then begin the sofrito. Discard all but two tablespoons of the fatty oil in the casserole, then add the onion, bell pepper and garlic. Cook over medium heat until the onion is soft and clear, about one or two minutes. Add the tomato and cook for another minute. Add the chicken to the sofrito and cook for one or two more minutes.


• Pour in the water, beer, wine, tomato paste, and add the salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes.

• Wash the rice if necessary and drain the water. Bring the sofrito to a boil and stir in the rice. Reduce heat, then cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and the rice is still not done, you can add a bit more liquid. If it seems too soupy, then uncover for the last 10 or 15 minutes of simmering.

• Garnish with the pimientos and peas.

Original Arroz Con Pollo Recipe

*Here I'd like to tell you about my favorite diet program that uses a lot of the healthy lower GI foods: Isabel de los Rios' 'The Diet Solution Program'.

The Diet Solution Program favours a long term health orientated approach to fat loss, but not offering anyone a quick fix to their weight troubles. It has loads of valuable data and research to support its approach. I personally investigated the program thoroughly and my mum has been using it for a while now. I have to say she got some great results.

The nutrition plan is one of the healthiest we have seen, a strong core focus on vegetables, fruits, vitamin dense foods, lean proteins, select dairy produce and a clear approach to not expecting one diet to work for all body types. So give it a try and let me know how you’re doing.*