RECIPE CATEGORIES
MyLatinDelights.com
Yellow Arroz Con Pollo
Prep Time: 10-15 minutes
Servings: 3-5
Cooking Time: 30 minutes
TIP: You can substitute a whole chicken with white meat only or any other chicken parts
1 whole chicken cut into pieces
2 lbs of rice
2 chicken bouillons
1 teaspoon of salt
1 whole red pepper cut Julienne style (garnish)
2 tablespoon of pitted olives
1 cup of green peas, pre-cooked
½ teaspoon of hot pepper flakes (optional)
1 cup of oil
1 tablespoon of annatto seeds
6 -8 cups of water
½ teaspoon of oregano
½ teaspoon of freshly ground black pepper
1 tablespoon of white vinegar
1 teaspoon of salt
1 beer
3 tablespoon of oil
2 cloves of garlic
1 small bunch of cilantro (about 5 twigs)
½ onion
3 twigs of thyme
Herbal Blend or Sofrito
Blend the last 5 ingredients in a blender to create "recaito"
INSTRUCTIONS
TIP: Water should be at least 1" above the rice. The more water or liquid it has, the more soft and soggy the rice will be
TIP: For al dente texture, add 1-1.5 cups of water for every cup of rice. For a softer texture, add 2 cups of water per cup of rice
TIP: You can substitute annatto oil for saffron (1/4-1/2 teaspoon)
Marinate chicken with oregano, vinegar, black pepper, and salt for at least 15 minutes (1 hr is recommended). Make sure the chicken is covered well by stirring with a large spoon
In a small sauce pan, heat 1 cup of oil and sauté the annatto seeds for 30-45 seconds or until the oil turns yellow orange (annatto oil). Strain and put aside
In a deep and large thick bottom pot , heat 3 tablespoon of oil and brown the chicken pieces. Add the water, chicken bullions, olives, the herbal blend, annatto oil and beer. Simmer for 10 minutes
Wash long grain rice until water runs clear. Drain well, add it to the pot and stir well
Cook on medium heat until it simmers, stirring once before it completely simmers
Once completely simmered, add red pepper on top and cover tightly for 20 minutes (cook on low heat).
Garnish with cooked green peas
Enjoy!
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