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Arroz con Pollo

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Anyone have any recipes for Arroz con Pollo? I had a great one the other day. It was a yellow rice with shredded chicken, some sort of diced up sausage (maybe chorizo?), peas, carrots and I THINK maybe some diced up tomato.

Any ideas? Thanks!

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  1. Google it and you will find many, many recipes depending on where you are from. My particular version doesn't have sausage in it and the chicken pieces are left whole But my family likes it so here it is (it is adapted from the 1974 Betty Crocker Cookbook, of all places) but my Puerto Rican friends seem to think it rather authentic.

    Arroz Con Pollo

    1 3lb. chicken
    1 T olive oil
    1 t. salt
    1/2 t. pepper
    1/2 t. paprika
    1/4 t. saffron
    2 cloves garlic
    1 can chicken broth
    1/2 medium onion, chopped
    1 bay leaf, crumbled
    1 T. snipped parsley
    1/4 t. salt
    1 cup uncooked long-grain rice
    1 can (7 oz.) pimiento, drained and chopped
    3 oz. frozen green peas (optional)

    Heat oven to 350. Wash chicken and pat dry. Put chicken in a baking pan (13 x 9 x 2"), skin side up and brush with oil. Season with salt, pepper, paprika. Bake uncovered for 30 minutes.

    Dissolve saffon in chicken broth. Stir in onion, garlic, bay leaf, parsley and salt. Heat to boiling. Remove chicken from pan. Drain fat. Stir together rice and chicken broth mixture and place in pan. Place chicken on rice mixture. Cover pan tightly. Bake about 35 minutes or until rice is tender.

    Arrange chicken on platter. Stir pimiento and peas into warm rice and spoon around chicken. Serves 4.

    4 Replies
    1. re: lattelover

      Hiya, this looks good. I've never had this dish before (not easy to find up here in Montreal) but always wanted to try it, so I may just try yours! I have a question about the crumbled bay leaf. Do the little pieces become soft and edible after cooking, or do they have to be picked out of the cooked dish like a whole bay leaf would? Thanks!

      1. re: kpzoo

        I pick out the bay leaf because I crumble my own. I think you can buy already crumbled bay leaf which will probably be OK to leave in.

        1. re: lattelover

          OK, thanks! I won't crumble them so small that I can't find the pieces again. :-)

          One more question if you don't mind - how many cups or ml of chicken broth is that "1 can"? Thank you!

          1. re: kpzoo

            Made this for dinner tonight and I'll be making it again - delicious, thank you! I ended up using 2 c. chicken broth for 1 c. long-grain rice. I added roasted red pepper strips instead of the pimento cause that's what I had on hand.

            Only two things I'll do differently next time: give the rice a stir half-way through cooking - there were a few uncooked crunchy bits even though I tried to mix it up and get it all evenly cooked towards the end, and remove the breasts/wings about 2/3 way through cooking - they were a bit too tough, but the dark meat was fall-off-the bone tender.

    2. Any preference for nationality and style? For example there was a FN Throwdown that featured Puerto Rican style.

      paulj

      3 Replies
      1. re: paulj

        The Puerto Rican fellow used a chorizo in the dish I don't believe it was Mexican .What would a Puerto Rican cook use? Thanks

        1. re: scunge

          I'm not a native puertoricania, so by no means an expert but l did live there for many years. I do not recall Puertoricanios using sausage at all. They use salt pork and like pork a lot, but I don't remember any special native sausage. There are many foreign influences there, though, and several different regional styles so adding chorizo isn't far afield. BTW, now that I think of it, I'm sure they use short-grained rice. My family prefers long-grained. :)

          1. re: lattelover

            I make it Cuban style, no recipe but a co-worker told me a few of his mother's secrets. Use beer instead of broth, with dash of lemon juice,and also add some type of canned tomatoes; at the end, mix in some green olives, capers, peas and roasted peppers. For color, add some type of seasoning like Knorr Caldo de Pollo or Goya Sofrito. Quartered chicken pieces and no sausage (unless you want of course).

      2. In college, I had a roommate from Columbia and learned her version. Cut up chicken, first simmered in water and/or broth with salt, pepper, bay leaf until just cooked. Save this light "broth" and reserve chicken. In olive oil, sauté a fair amount of chopped onions, add chopped garlic to taste. Add long grain rice and toast in the oil then add the leftover "broth" from the chicken and simmer uncovered for a little bit. Add more salt as needed. Once rice begins to soften, put the chicken back in. Cover and turn very low. After the rice was almost done, she would usually add some diced tomatoes, green olives, and other veggies (sometimes green beans, often peas). She also had a name (I don't remember) that was specific to her region for the crispy layer of cooked rice in the bottom and ate that part with ketchup! One of her classmates from another part of Columbia always laughed at that part!
        I know this isn't really a recipe -- I do it by sight now but this is her method. It reminds me that I haven't done it in a while...