RECIPE CATEGORIES
MyLatinDelights.com
ARROZ CON POLLO
Prep Time: 10-15 minutes
Servings: 3-5
Cooking Time: 35 minutes
TIP: You can choose to use only thighs or breast or a whole chicken
1 lb of boneless chicken thighs
1 lb of chicken breast
3 cups of long grain rice
1/4 cup of sugar
1/4 cup of oil
2 Maggi chicken bouillons
1 teaspoon of salt
1 whole red pepper cut Julienne style
1/4 cup of pitted olives
½ teaspoon of hot pepper flakes (optional)
3 cups of water
1 "Presidente" beer
4 cloves of garlic
1 teaspoon of oregano
1 small bunch of cilantro (about 6 sprigs)
½ onion
1/2 green bell pepper
3 twigs of thyme
3 aji gustosos (optional)
½ teaspoon of freshly ground black pepper
Herbal Blend or Sofrito
Blend the last 5 ingredients in a blender to create "recaito." Or use 2 tablespoons of previously made Recaito
TIP: Water should not be more then 1-2" 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
INSTRUCTIONS
Soak chicken in water and add a 1/2 cup of vinegar for at least 20 minutes. This will help enrich the flavor chicken
Marinate chicken with the "recaito" for at least 15 minutes (1 hr is recommended). Make sure the chicken is covered with the herbal blend, by stirring with a large spoon
on medium heat and using a deep and thick bottom pot, heat oil and add sugar.
Once sugar has caramelized (brown color) add the chicken and stir. Let it simmer for about 5 minutes. Then, add the rest of the marinade, the chicken bouillons and stir. Let it simmer for about 10 minutes
Rice
In the meantime, wash rice twice. Drain well, add it to the pot and stir well. Add the beer, olives, salt and water
Cook on medium heat until it simmers, stirring at least twice, before it completely simmers
Once it completely simmers, add red pepper on top and cover tightly for 25 minutes (cook on low heat).
Enjoy!
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