Arroz con Pollo - Chicken & Rice
Last Updated: May 08, 2012
Cooking Time: 1 hour Yield: 12 servings Level: Intermediate
Ingredients
Chicken:
1 lb chicken parts (drumsticks, thighs, wings, and breast halves)
2 tablespoons vegetable oil
2 cloves garlic
1 rib celery
Salt, pepper, oregano, and cumin to taste
Rice:
1 lb uncooked long grain rice, rinsed and dry
2 tablespoons vegetable oil
2 carrots, cut in fine slices
1 teaspoon annatto
Salt to taste
1 (15 oz.) can peas, drained
Sauce:
1/2 cup onions, finely chopped
1/2; cup red bell pepper, finely chopped
1 ripe tomato
2 tablespoons cilantro, finely chopped
2 teaspoons Salsa Lizano
1 (15 oz.) can tomato paste
Directions
- For the Chicken: Heat vegetable oil in a saucepan over medium high. Add de-boned chicken, salt, pepper, garlic, oregano, cumin, and celery. Turning occasionally until chicken is golden brown evenly.
- For the Rice: Heat vegetable oil in a medium heavy saucepan over medium heat. Add rice stirring often until rice is slightly brown. Add carrots, annatto, and salt. Add 1 1/4 quart water. Bring mix to a boil over medium high heat. Cover saucepan and simmer until rice is tender. Turn off heat and leave rice in saucepan covered for 10 minutes.
- For the Sauce: Saute onions, red bell peppers, tomato, cilantro, Lizano sauce, and salt in a saucepan over medium heat. Add tomato paste and stir until sauce is ready. Combine chicken and sauce in a saucepan over low heat for 2 minutes. Stir in rice and peas. Cover and cook for 5 minutes. If desired, serve with ketchup.
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