Arroz con Pollo (chicken and rice)

I love this dish and there are so many variations. Most Latin and Caribbean countries have their own version of Arroz con Pollo and this one is mine.

First, make the rice. I used 3 cups of water and then, of course, a packet of Sazon.

While the rice is cooking, Cut up chicken. I use boneless breast but again, you can use whatever you wish. I cut them into small chunks and sautee them in some olive oil. I dice up an onion and add that when the chicken is almost done. I then add frozen peas once the onions are translucent. I put some minced garlic and another sazon packet in at this point as well.

Once the peas are cooked and the rice is done, I dump the rice into the meat mixture and stir it up. I add Adobo generously, but careful not to add too much because it can become too salty. The bottle is with numerous holes for a reason so don't be scared! Mix it up well.

Then I chop up fresh cilantro about a half a cup and stir. Serve. Feel free to serve it with Ahi, or hot sauce!! That's the best way!! This dish is also good for parties! Everyone loves it and you can double the recipe and serves a crowd!

Comments

African Chicken

This was the most amazing Chicken!! I actually watched an episode of Diners, Drive ins, and Dives and got the recipe from there. Of course, I didn't have as much cumin as I needed, so I changed and tweaked the recipe and although I never made the original recipe the one I made was fabulous. I use so much Cumin, I need to start buying it in one of those huge containers they sell at BJ's. I thought I had extra down stairs but I didn't. UGH. Anyway here is how I made it. I used 6 thighs and 4 drumsticks I made a paste which was: Cumin about a tablespoon Oregano about 2 tablespoons Pepper teaspoon Salt 2 teaspoons Garlic 1 teaspoon minced Chili powder 1 tablespoon Corriander powder 1 tablespoon mix that together and then add olive oil to make a paste. I put the chicken in 2 aluminum pans and rubbed equal parts of the paste on each piece of chicken until it was gone. I let marinate for an hour. I browned each piece of chicken in a frying pan and then put the ...

Chicken Kiev

So I saw a cooking show (DDD)where they made Chicken Kiev. Looked so good so I thought I would give it a shot! Chicken breast with a bunch of herbs on the inside, breaded and fried!! Here it is!! First I made the herbed butter. I used a stick, softened. Chopped parsley, Thyme, I didn't have fresh rosemary so I used dried, and some dill. Mix it up and then I put it into my long ice cube tray and put it into the freezer to save for later. It calls for ground chicken. I didn't have any but I had boneless skinless chicken breast. I put it in the food processor and voila! Since I had the food processor out, I threw the onion in there too. And then the eggs... I still stuck to my 2 eggs per pound rule. Mixed up my chicken mixture and added a little bread crumbs to help it stick together and some salt and pepper. Next, you take the chicken mixture, make it into a patty. put one of the frozen herbed butter sticks in the patty and then close it up around ...

French Onion Soup

I love this classic. I start by slicing 3 large yellow onions and lightly carmelizing them in butter. This brings out the flavour of the onions. After onions are nice and soft and starting to brown, I add red wine. I used about a cup. I used a few dashes of Worcester sauce I added pepper and 32 oz of beef broth. I also add a couple beef bullion cubes as I feel they add a little extra flavour. While the soup is simmering, I cut and dry toast french bread in the oven on 350. I then grate my cheeses. I use sharp cheddar, mozzarella and Swiss cheese All ready to put into crocks! I scoop a couple ladles into a crock. Add toast and top with cheese. I then put into the broiler for a few minutes to melt and brown the cheese. Enjoy!

Denise's Food Blog

Search This Blog