. Recipes: ARROZ CON POLLO

ARROZ CON POLLO




ARROZ CON POLLO




INGREDIENTS:

ADOBO SEASONING  
2 tsp Granulated Garlic
1 tbsp Dried Oregano
1 tsp Ground Cumin2 tsp Granulated Onion
2 tsp Fresh Ground Black Pepper
1 tsp Paprika2 tbsp Salt
2 tsp Ground Turmeric

SOFRITO 
1 Onion, finely diced
1 Red Bell Pepper, finely diced
1 Poblano Pepper
3 Garlic Cloves

ARROZ CON POLLO
2 tbsp Olive Oil
1/2 tbsp Chili Oil
4 Chicken Thighs, bone in,  with skin
4 Chicken Breast Pieces
2 cups White Rice
1 tsp Cumin Seeds,
3 cups Chicken Stock
1 cup Frozen Sweet Peas
1 cup Manzanilla Spanish Olives with Pimento

GARNISH
Cilantro
Lime Wedge

PREPARATION:

Mix together the Adobo Seasoning in a small bowl. Cut the Onion, Peppers, and Garlic into a small dice and set aside. Trim the Chicken of any excess fat and season with Adobo seasoning. Heat the Olive Oil and the Chili Oil in a large pot over medium-high heat until very hot. Save the leftovers in an airtight container. Place the Chicken Skin side down in the oil and saute until Golden Brown. Remove Chicken to plate.Stir in Sofrito and saute for 4-5 minutes. Add Rice and Chicken Stock and stir well.Add Chicken back into pot and stir well. Cover the pot and turn heat to low and simmer until the liquid is almost absorbed,  about 10 - 15 minutes. Add Peas and continue to simmer until Peas are warmed (about 5 minutes). After Rice is cooked and the peas are warm add the Olives and stir well. ARROZ CON POLLO is ready to serve. Garnish with Cilantro and serve with hot sauce.





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