Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, (somewhat deconstructed) arroz con pollo. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
(Somewhat Deconstructed) Arroz con Pollo is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. (Somewhat Deconstructed) Arroz con Pollo is something that I’ve loved my whole life.
Great recipe for (Somewhat Deconstructed) Arroz con Pollo. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling.
To begin with this recipe, we have to prepare a few ingredients. You can have (somewhat deconstructed) arroz con pollo using 13 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make (Somewhat Deconstructed) Arroz con Pollo:
- Get 3 pounds chicken pieces (We like skin-on, but you can do skin off)
- Take 2 teaspoons salt
- Make ready 1/2 teaspoon pepper
- Make ready 2 Tablespoons flour
- Take 1 Tablespoon oil
- Get 1 medium onion, minced
- Make ready 1 small bell pepper, minced (I like the sweeter red, orange and yellow ones for this recipe.)
- Take 6 cloves garlic, chopped
- Take 1 packet sazon con azafran (I use Goya brand.)
- Prepare 1 cup canned tomatoes (crushed, diced, pureed all ok)
- Make ready 1 cup unsalted chicken stock
- Get 1 bay leaf
- Get 1 cup frozen peas
The best recipe for arroz con pollo for those authentic, savory flavors of Cuban rice and chicken. This Arroz con Pollo receta is a favorite in our food culture and Cuban food traditions made new for the modern, busy family. A classic Cuban recipe - Arroz con Pollo a la Cubana - with a twist for the modern family. This one-pot recipe for Arroz Con Pollo, a traditional Spanish dish similar to paella, is great for a crowd.
Instructions to make (Somewhat Deconstructed) Arroz con Pollo:
- 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. You'll probably want to break this up into two batches so you don't crowd your cooking surface.
- If you used skin-on chicken, you'll 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.
- Add your sazon packet and mix it in.
- Add tomatoes, stock, and bay leaf and give it a couple of good stirs.
- Add in your chicken, turn the heat down to medium, cover, and simmer for 20 minutes, stirring occasionally, and ensuring that the heat doesn't 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.)
- 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, you'll 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.
- After the second simmer, stir in your peas, then cut the heat.
- Once the rice is done, plate the rice, topped with a piece or two of chicken and a healthy drizzle of the sauce.
- 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! :)
My mom would make it at least once a week for lunch. Rice with chicken is one of the most popular dishes in Colombia and South America, but every country has their own variation. I omitted the tomatoes to make it more like the restaurant Arroz con Pollo and it was! I used bone-in chicken breasts so I had to cook the chicken a little longer. El arroz con pollo es un plato único de toda la vida que no necesita de (muchos) acompañamientos.
So that’s going to wrap it up for this special food (somewhat deconstructed) arroz con pollo recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
