Arroz Con Pollo

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Arroz con Pollo
In my opinion this is one of the most widly and often prepared dishes in the whole world.
“Hans, have you gone nuts?”, you probably think when you read this statement.
But what I am talking about is the actual Concoction, not the dish named “Arroz con Pollo”.
“Arroz con Pollo” simply translates into “Rice with Chicken”. Now, it is my firm believe that anywhere in the world where you have rice, and where you also have chicken, sooner or later folks threw the two, plus another bunch of stuff, together and made it a one dish meal, calling it “Rice and Chicken” or, surprise surprise, “Chicken and Rice”.

I would like to ask my readers to please give us the name of your country’s or region’s dish containing chicken and rice and other stuff   🙂
Also, any other dish containing these ingredients, be it from your own country or region or any other you might be aware of. Descriptions or pictures even more welcome.
I am looking forward to your input in the comment section. Thank’s.
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Arroz Con Pollo

Arroz Con Pollo

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Ingredient’s :

Chicken,   preferably dark meat
Rice,   rinsed repeatedly to get rid of all excess starch
Chorizo,   sliced
Peppers,   diced
Chilis,   diced, use your preferred heat level
Onions,   diced
Garlic,   paste
Saffran,   or substitute with turmeric (I used both for a brighter color and taste)
Oregano,   freeze dried or fresh
White wine,   substitute with beer if preferred
Chicken stock,    substitute with vegetable stock if preferred
Kosher salt,
Cayenne pepper,
Olive oil,   to saute

Method :

Saute chicken until golden, add onions and chorizo, saute until onions are translucent. Add garlic, peppers and chilis and saute until garlic is fragrant. Remove chicken, set aside. Remove 1/4 of the vegetables to use as brightly colored garnish. Add rice and saute until each corn of rice is covered with olive oil. Add wine (or beer, or both) and stock, season with salt and pepper. Return chicken, bake at 385F in center of oven until moisture has been absorbed by rice and rice is done. Sprinkle with reserved vegetables and chopped cilantro.
My meal yesterday had also a nice glass of chilled chardonnay (same as which went into the dish) and what I call “avocado cream” . (mashed avocado, seasoned with lime juice, cayenne pepper, kosher salt, roasted garlic paste and cilantro). Not quite guacamole, but even less prep and equally good  🙂
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Note : Some folks like their arroz con pollo very moist, others less so. If you like it more moist, simply add more liquid while cooking until the rice is done, giving you more of the texture of an “Asopao”.
Note : Some folks like their arroz con pollo more “heavy “, some like it more “light and fluffy”. This will depend on the amount of fat used in the dish.
I usually like my arroz con pollo dry but heavy, so I use less liquid and a bit more fat 🙂
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ASOPAO

“Asopao”
Image Source : http://www.cynical-c.com

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 Buen Provecho !   Life is Good !

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8 comments

  1. I think I would like the asopao version. Love the color. For Filipinos, one chicken and rice dish would be arroz caldo, which is like a sort of congee. We like crispy garlic and green onion as toppings and also with fish sauce and calamansi citrus juice as condiments.

    Liked by 1 person

  2. We call it Arroz con Pollo as well in Central America. My husband, a Trinidanian, makes a version called Pelau which is the similar concept. They saute the chicken in brown sugar first, which gives it a beautiful brown color and distinct taste.

    Liked by 1 person

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