Ecuadorian Arroz Con Pollo Recipe

 Arroz con pollo means “Rice with Chicken” in Spanish. It is a classic dish of Spain and Latin America, with many different traditional ways to prepare it, unique to various countries. An arroz con pollo you find in Cuba may be quite different than one you find in Peru. Please read the comments at the end of this recipe to see some wonderful classic versions of this dish. What follows is my mother’s basic arroz con pollo recipe, which she adjusts depending on her mood and what she has on hand. For instance, she might substitute chipotle chile powder or red chile powder for the paprika. We never use saffron in our arroz con pollo, but many people do. You can also add chopped bell peppers (cook with the onions) or peas (mix in at the end). It’s an easy, stove-top, one pan dish, great for family meals.

 

INGREDIENTS

• 1 chicken, cut up, each breast half should be cut into 2 portions
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 large garlic clove, minced
• 1 medium green bell pepper, chopped
• 1 medium red bell pepper, chopped
• 1/4 cup cilantro leaf, roughly chopped
• 2 cups converted rice (I use Uncle Ben's)
• 28 ounces canned tomatoes, broken up, and use liquid too
• 1 tablespoon tomato paste
• 1/2 cup sherry wine
• 3 cups chicken broth
• 1/3 cup black raisins (soak first if very dry)
• 1/2 cup green olives, stuffed with pimento
• 1/3 cup slivered almond
• 1 cup peas, frozen
• 1 teaspoon cumin
• 2 teaspoons turmeric (or achiote or saffron, for color)
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 envelope of goya brand sazon picante sauce (or use 1/2 tsp cayenne pepper)
• 3 eggs, hard boiled, for garnish
• parsley, for garnish

Directions:

1. Take skin off thighs and breast portions. Leave skin on drumsticks and wings.
 

2. Put oil and onion in a large, deep skillet (like a chicken fryer) or dutch oven, over medium heat. Add chicken and saute 5 minutes.

3. Add garlic and bell peppers, saute 3 minutes more.

4. Add everything else except garnishes. Bring heat to medium-high, stir and bring to a boil.

5. When it reaches a boil, cover and reduce heat to a high simmer. Cook approximately 35-40 minutes. It will still look slightly wet. Turn off flame and let it sit for 10 minutes before serving. Garnish with hard boiled eggs cut into 8 wedges each and parsley sprinkled over all.

Read more: <a href="http://www.food.com/recipe/arroz-con-pollo-418602?oc=linkback">http://www.food.com/recipe/arroz-con-pollo-418602?oc=linkback</a>