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Arroz con Pollo

(Makes 8 servings)

Red Peppers – 1 small jar, roasted, chopped

Olive Oil – 1/3 cup

Whole Chicken – 2, bone in, skin on, quartered and cut into pieces

White Onion – 1 large, chopped

Green Bell Pepper – 1, cored, seeded and chopped

Garlic – 1 clove, crushed

Sea Salt – 2 teaspoons

Black Pepper – 1/2 teaspoon, freshly ground

Nueva Cocina Picadillo Seasoning – 1 package (1.25oz)

Bijol Powder – 1 teaspoon

Oregano – 2 teaspoons dried

Cumin – pinch ground

Bay Leaf – 1 whole

Tomato Sauce – 1 cup

Parboiled Rice – 4 cups, thoroughly rinsed

Chicken stock – 4 cups

Water – 3 cups

Medium-Dry Sherry – 1 cup

Peas – 1/2 cup frozen

  • In a large pot or Dutch oven, heat the olive oil over medium-high heat until fragrant. Then lightly brown the chicken pieces. Remove the chicken and set aside.
  • Discard all but 2 Tablespoons oil. Add the chopped onions, green bell peppers and crushed garlic, and stir-fry until the onions are translucent, about 3 to 4 minutes.
  • Add the chopped roasted red peppers, sea salt, freshly ground black pepper, picadillo seasoning, Bijol powder, dried oregano, ground cumin, bay leaf, tomato sauce and rinsed parboiled rice, and cook for about 3 to 4 minutes, stirring frequently.
  • Add the chicken stock, water, medium-dry Sherry and browned chicken pieces, and bring to a boil. Then reduce the heat to low, cover, and simmer for 35 minutes or until the chicken and the rice are fully cooked. Add the frozen peas and cook for an additional 5 minutes. Remove the bay leaf before serving.

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