Down Home Cooking: Arroz con Pollo (Chicken and Rice)

 

arroz-con-pollo

Today I thought I would do some down home cooking.  Yesterday my husband was a good sport and ate eggplant for the first time, so I figured I would cook something he was more familiar with.  Not that he didn’t like the eggplant, but it wouldn’t be his first choice. 

I love this dish because it is all in one pot which mean less dishes for me to clean in the end.  For me it is also a very homey dish. 

Arroz con Pollo

Ingredients

  • 2 cups of long grain rice
  • 1/4 cup of olive oil
  • 1 lb of chicken parts (or just enough pieces for each serving)
  • 2 tbs of Spanish olives
  • 1 can of tomato sauce
  • 1/2 cup of sofrito (a puree that contains garlic, onions, and tomatoes cooked in olive oil and is used as the base for many dishes.  You can find it in the ethnic aisle at your grocery store or frozen in the freezer section)
  • 1 tsp Garlic Powder
  • 1Tbs Salt
  • 1 tsp Pepper
  • 1 envelope of Sazonsin achiote (this a seasoning that also can be found in the ethnic aisle)
  • 4 cups of boiling water

If you have a caldero use it, if not get a large sturdy pot.

Heat olive oil and brown the chicken for about 5 mins on each side.  Once browned remove and set aside.

Leave the chicken drippings inside and add to the pot all the ingredients except for the rice, water and chicken. 

Mix well and cook the sofrito over a medium heat for 5 mins.  Put your water to boil.

Add chicken and rice to the pot and stir.  Then add boiling water until the water is about 1 inch over the rice.  You more then likely not use all of the water. 

Boil uncovered on high heat until water is absorbed.  Then once absorbed gently stir the rice from bottom to top.  Just a couple of turns if you stir too much your rice will come out very sticky.

Cover and cook over low heat for 30 mins or until rice it tender. 

Enjoy! 

If you feel like it make some amarillos with it and your set!

Comments

  1. Gini says

    I tried it and I failed :*( I have a calderon and it got too hot and I ended up burning the rice on the bottom really bad. Michael, good idea to move it. I also used 15 oz can of tomato sauce it was for sure too much. I think half would have been better. And also half of the black pepper. I think it came out too spicy. I ended up making white rice and mixing it in with some of the rice that came out okay.

    • says

      I think she meant a 6 oz. can. There isn’t a lot of black pepper in this recipe, so maybe you used seasoned tomato sauce instead of unseasoned tomato sauce?

  2. Sarah Eaves says

    I tried this recipe after a friend linked it. It has NOT turned out at all.
    Did you use bone-in or boneless chicken? What size can of tomato sauce (I used a 15 oz can)?

    I followed the directions to a T but used bone-in chicken pieces (that’s what the picture seemed to show). The rice burned while boiling uncovered and hardly any water was absorbed. I used a ceramic coated cast iron pot.

    • Michael says

      You have an electric stove top? Boil on one burner, move to second for simmer. A caldero pot is made of aluminum which will cool quicker than a cast iron pot. Probably an 8 oz.can of tomato sauce. Learning to cook rice Puerto Rican style is difficult, especially on an electric stove. This from experience.

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