18 October 2011

Recipe: Arroz con Pollo

Arroz con Pollo was one of the items on San Juan, Puerto Rico menu at the 2009 Epcot International Food and Wine Festival.

Dinner Tonight
1/2 medium yellow onion, coarsely chopped
1 large shallot
5 cloves garlic
1 medium green bell pepper
1 medium red bell pepper
4 tbsp chopped fresh cilantro, divided
1/2 cup olive oil
3 lb skinless, boneless chicken thighs, cut into bite-sized pieces
1/2 cup tomato paste
1/2 cup sliced green olives
1/4 cup drained capers
5 cups chicken broth (I needed about 7 cups before the rice was done)
4 cups short grain white rice
Coarse salt, cracked black pepper, to taste
  1. Place onion, shallots, garlic, green and red peppers and 2 tablespoons cilantro in food processor and pulse to a fine chop. Set aside. (Mine was very fine by the time I was finished - more like a salsa - but it still tasted great).  
  2. Heat oil in a 5-quart sauce pot over medium-high heat. Add chicken and stir for 2 to 3 minutes until browned.
  3. Add chopped vegetables, tomato paste, olives, and capers, and continue to cook and stir for 6 to 8 minutes until chicken is cooked through.
  4. Stir in broth and rice. Cover and reduce heat to medium to maintain a gentle simmer and cook until the rice has absorbed the liquid, about 10 minutes.
  5. Turn the heat to low and cook, covered, for 10 more minutes or until the rice has absorbed all the liquid.
  6. Season to taste with salt and pepper. Just before serving, stir in remaining cilantro.

Cooking with Mickey Fans
Follow on Twitter
Like on Facebook
Subscribe to the YouTube Channel

Related Posts Plugin for WordPress, Blogger...