Recipe: At Home (Somewhat Deconstructed) Arroz con Pollo

Recipe: At Home (Somewhat Deconstructed) Arroz con Pollo Delicious, fresh and tasty.

(Somewhat Deconstructed) Arroz con Pollo. Great recipe for (Somewhat Deconstructed) Arroz con Pollo. The first time I ever had Arroz con Pollo, it was a Cuban preparation, a la chorrera, which is a soupier version in which the rice is cooked with the chicken (as it usually is) and turns out almost like risotto with a little less liquid. Season the chicken on both sides with salt and pepper.

Some grocery stores have it outside Costa Rica and you can get it on Amazon too.

Salsa Lizano is an important staple to have in your kitchen if you are preparing Costa Rican food.

Arroz con Pollo (rice with chicken), is a dish prevalent in many Latin American kitchens, and Peru is no exception.

You can cook (Somewhat Deconstructed) Arroz con Pollo using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of (Somewhat Deconstructed) Arroz con Pollo

1. You need 3 pounds of chicken pieces (We like skin-on, but you can do skin off).

2. It’s 2 teaspoons of salt.

3. It’s 1/2 teaspoon of pepper.

4. It’s 2 Tablespoons of flour.

5. It’s 1 Tablespoon of oil.

6. You need 1 of medium onion, minced.

7. It’s 1 of small bell pepper, minced (I like the sweeter red, orange and yellow ones for this recipe.).

8. You need 6 cloves of garlic, chopped.

9. You need 1 packet of sazon con azafran (I use Goya brand.).

10. It’s 1 cup of canned tomatoes (crushed, diced, pureed all ok).

11. Prepare 1 cup of unsalted chicken stock.

12. It’s 1 of bay leaf.

13. Prepare 1 cup of frozen peas.

In this vegetarian Peruvian version of the classic; green, cilantro-soaked rice is filled with vegetables and flavored with ají Amarillo.

This Cuban Arroz con Pollo - Chicken & Rice is based on my abuela's delicious recipe.

An easy and flavorful one-pot meal made with sautéed onions, green peppers & garlic, browned chicken thighs, and aromatic spices.

It's taken me a while to get here.

(Somewhat Deconstructed) Arroz con Pollo step by step

1. Season chicken with the 2 teaspoons of salt and 1/2 teaspoon black pepper, and then dust with 2 Tablespoons of flour.

Then, in a 4 to 5 quart pot, bring 1 Tablespoon oil up to medium high heat, then brown chicken for 3 to 4 minutes per side and set aside. Youll probably want to break this up into two batches so you don't crowd your cooking surface..

1. If you used skin-on chicken, youll have a bit of rendered chicken fat left in your pot. Remove all but about 1 Tablespoon and add your onion, pepper, and garlic and sweat the mixture until the onions are translucent. (This Holy Trinity base of Latin cooking is called refrito or sofrito, depending on the region)

If you didn't use skin on, you'll want to add up to another (1) Tablespoon of oil to the pot..

1. Add your sazon packet and mix it in..

2. Add tomatoes, stock, and bay leaf and give it a couple of good stirs..

3. Add in your chicken, turn the heat down to medium, cover, and simmer for 20 minutes, stirring occasionally, and ensuring that the heat doesnt get so hot that the chicken is boiling or the sauce is burning on the bottom of the pan. You can check for that by scraping the cooking surface with your cooking spoon and seeing if you get any solids accumulating.)

During this first part of the simmer, you'll want to start the knifework for your Garlic Yellow Rice. (Link to that recipe is above.).

1. After 20 minutes, flip the chicken pieces, turn the heat down to medium low, and simmer, covered, for another 20 minutes or so. About 10 minutes into this second simmer, youll want to adjust seasoning if needed.

At this point, you'll be able to move on to the cooking part of the Garlic Yellow Rice..

1. After the second simmer, stir in your peas, then cut the heat..

2. Once the rice is done, plate the rice, topped with a piece or two of chicken and a healthy drizzle of the sauce..

3. If you made the quickled onions to go with, put a little of those on top and garnish with a bit of chopped cilantro if you like.

Enjoy! :).

The start of a new year often feels a bit rushed to me.

Arroz con Pollo or chicken and rice is a Spanish or Latin American dish that has several variations from country to country.

If you happen to be familiar with Spain's famous Paella dish, we could say that this one is somewhat related to that - a cousin, perhaps.

Season the chicken lightly with salt and pepper.

Pollo a la crema is flavored by the use of onions, and sweet peppers.