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Full Online Book HomeLearning KitchenPoultry - Chicken - Arroz Con Pollo Recipes By Grose1
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Poultry - Chicken -  Arroz Con Pollo Recipes By Grose1 Post by :roja25 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1547

Click below to download : Poultry - Chicken - Arroz Con Pollo Recipes By Grose1 (Format : PDF)

Poultry - Chicken - Arroz Con Pollo Recipes By Grose1

1 (3-pound) whole chicken, cut into 10 serving pieces
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 teaspoons ground cumin
11/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks
1 Spanish onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15-ounce) can diced tomatoes with liquid
3 cups low-sodium chicken broth, warm
1 cup pimento stuffed green olives

Preheat oven to 350 degrees F.

Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.

Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.

Salsa Verde:
1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almonds, toasted
1/2 cup olive oil
1 lime, juiced

To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz con Pollo with Salsa Verde before serving.

Arroz con Pollo

1 large Bell pepper -- chopped
1 medium Onion -- chopped
1 1/2 c Long grain rice
1 Bottle beer
1 can Tomatoes -- drained
1 tbl. Turmeric
drop Yellow food coloring
1 small Jar green olives
Some frozen peas
1 small Jar of pimiento's
1 Chicken -- cut up

Marinate the chicken in the criollo sauce overnight in the fridge. Shrimp can also be added.

In a large pan put a little oil and saute the bell pepper and onion. Adding the rice to just coat with a tiny bit of oil. Add the beer, tomatoes, turmeric, saffron, turmeric, food coloring (if you use it) And bring this to heat. Add the drained chicken,cover and simmer on very low heat until the rice is cooked and separate. Approximately 15 minutes.

Then add the drained jar of green olives, some frozen green peas (the heat of the rice will cook them), and the pimentos. If you increase the amount of rice just add chicken stock to cover about 1 inch.
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This is basically a simplified Paella. It originated in Spain, but is also popular on the Spanish-speaking Caribbean islands. 1 large fresh pimento chile (or red bell pepper) 2 tbsp olive oil 2 lb boneless chicken 2 med onions 4 clove garlic 2 tbsp paprika (preferably Spanish) (mild and/or spicy) 1 tsp salt 1/2 tsp each: black pepper; saffron (pulverized or finely chopped) 7 oz crushed tomatoes (drained; discard liquid) (or 1 tbsp paste) 2 c each: water; chicken and/or vegetable stock 2 c rice (see Note) 1 c frozen peas (thawed) (5 oz) Roast pimento over an open flame until

Poultry - Chicken -  Arroz Con Pollo Poultry - Chicken - Arroz Con Pollo

Poultry - Chicken -  Arroz Con Pollo
1 large fryer 1 cup salad oil 1 medium onion, chopped 2 cloves garlic, chopped 6-ounce can tomatoes (drained, but save juice) 1-1/2 quarts water 1 bay leaf 2 tablespoons salt Pinch of saffron 1/2 medium-sized bell pepper, sliced 1-3/4 cups long grain rice 6-ounce can peas 1 small pimento, sliced Cut chicken into quarters and fry in salad oil. When chicken is well browned, add onion, garlic, and drained tomatoes. Use the liquid from the tomatoes to make up the 1-1/2 quarts water. Add the water, bay leaf, salt, saffron, and green pepper. Stir thoroughly and let cook slowly