Friday, November 19, 2010

Potluck Saturday: Arroz con Pollo

arroz con pollo
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I'm REALLY excited to share this recipe! After much researching and tinkering, I present my own recipe for Arroz con Pollo - or - Chicken with Yellow Rice.

2 lb. boneless, skinless chicken breasts, cut into 1" pieces
1 tsp. (approx.) adobo seasoning*
2 Tbs. olive oil
1 large onion, diced
1 large bell pepper, diced
8 cloves garlic, minced
2 tsp. turmeric
2 tsp. oregano
coriander, parsley, and cilantro to taste
4 c. chicken broth
2 c. white rice
4 oz. sliced pimientos, drained
2 Tbs. olives
1 c. frozen peas
Serve with black beans.

Season the chicken pieces with Adobo and set aside. Heat the oil in a large pot - I use a stockpot - over medium heat. Saute the onions and peppers until soft. Add the minced garlic and saute until it starts to brown. Add the chicken to the pan, cooking and stirring until it is evenly browned. Add your spices and the chicken broth and stir well, scraping up any bits from the bottom of the pan. Bring to a boil, then stir in the rice. Cover with a lid and reduce the heat to low, simmering for about 25 minutes.

After simmering, the rice should be soft, the chicken fully cooked, and all of the water should be absorbed. Gently stir in the pimientos, olives and peas. Serve with black beans.

Notes -
It would be more traditional and economical to substitute chicken thighs or other bone-in pieces.

*Adobo is a traditional seasoning mix that you can find in the latin section of your grocery store. I paid $.99 for the jar, and since we plan to make this dish often, I don't mind the purchase. If you prefer to mix up your own, Penzeys lists the following ingredients: garlic, onion, black pepper, mexican oregano, cumin, cayenne. Goya brand, which is what I bought, contains salt as the main ingredient.

The olives and pimientos certainly add a splash of flavor. I happen to love it, but if this sounds displeasing to your palate, by all means leave them out. Remember, recipes are merely suggestions.

This dish reheats quite well, and would most likely freeze well, though I have not tried it myself.


This post is linked as a part of The Common Room's Potluck Saturday.

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