Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, (somewhat deconstructed) arroz con pollo. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo. Arroz con pollo, (literally, "rice with chicken") is a nutritious, filling, and flavorful dish sure to become a fast favorite if you haven't already tried it.
(Somewhat Deconstructed) Arroz con Pollo is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. (Somewhat Deconstructed) Arroz con Pollo is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have (somewhat deconstructed) arroz con pollo using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make (Somewhat Deconstructed) Arroz con Pollo:
- Make ready 3 pounds chicken pieces (We like skin-on, but you can do skin off)
- Take 2 teaspoons salt
- Get 1/2 teaspoon pepper
- Take 2 Tablespoons flour
- Take 1 Tablespoon oil
- Make ready 1 medium onion, minced
- Get 1 small bell pepper, minced (I like the sweeter red, orange and yellow ones for this recipe.)
- Get 6 cloves garlic, chopped
- Make ready 1 packet sazon con azafran (I use Goya brand.)
- Prepare 1 cup canned tomatoes (crushed, diced, pureed all ok)
- Prepare 1 cup unsalted chicken stock
- Get 1 bay leaf
- Take 1 cup frozen peas
It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various What follows is my mother's basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. Here I've kept the Arroz con Pollo simple but you could serve it with warm tortillas, queso fresco cheese ( or sour cream), avocado slices and a lime wedge. Here you go, Arroz con Pollo, made in an Instant Pot! Enjoy and check out the Rumi saffron!
Steps to make (Somewhat Deconstructed) Arroz con Pollo:
- Season chicken with the 2 teaspoons of salt and 1/2 teaspoon black pepper, and then dust with 2 Tablespoons of flour. - - Then, in a 4 to 5 quart pot, bring 1 Tablespoon oil up to medium high heat, then brown chicken for 3 to 4 minutes per side and set aside. You'll probably want to break this up into two batches so you don't crowd your cooking surface.
- If you used skin-on chicken, you'll have a bit of rendered chicken fat left in your pot. Remove all but about 1 Tablespoon and add your onion, pepper, and garlic and sweat the mixture until the onions are translucent. (This Holy Trinity base of Latin cooking is called refrito or sofrito, depending on the region) - - If you didn't use skin on, you'll want to add up to another (1) Tablespoon of oil to the pot.
- Add your sazon packet and mix it in.
- Add tomatoes, stock, and bay leaf and give it a couple of good stirs.
- Add in your chicken, turn the heat down to medium, cover, and simmer for 20 minutes, stirring occasionally, and ensuring that the heat doesn't get so hot that the chicken is boiling or the sauce is burning on the bottom of the pan. You can check for that by scraping the cooking surface with your cooking spoon and seeing if you get any solids accumulating.) - - During this first part of the simmer, you'll want to start the knifework for your Garlic Yellow Rice. (Link to that recipe is above.)
- After 20 minutes, flip the chicken pieces, turn the heat down to medium low, and simmer, covered, for another 20 minutes or so. About 10 minutes into this second simmer, you'll want to adjust seasoning if needed. - - At this point, you'll be able to move on to the cooking part of the Garlic Yellow Rice.
- After the second simmer, stir in your peas, then cut the heat.
- Once the rice is done, plate the rice, topped with a piece or two of chicken and a healthy drizzle of the sauce.
- If you made the quickled onions to go with, put a little of those on top and garnish with a bit of chopped cilantro if you like. - - Enjoy! :)
This Arroz con Pollo receta is a favorite in our food culture and Cuban food traditions made new for the modern, busy family. Cuban arroz con pollo recipe is universal to most Cuban homes, but her adaptation for the modern American household is what really makes our Arroz con Pollo a la Cubana. Arroz con Pollo all made in one pot, bursting with robust flavor, succulent chicken, tender rice and customizable add-ins! So, what exactly is Arroz con Pollo? Arroz con Pollo literally means "chicken with rice," in Spanish.
So that’s going to wrap this up for this exceptional food (somewhat deconstructed) arroz con pollo recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
