Chicken & Yellow Rice (Arroz con Pollo) Recipe
1

Chicken & Yellow Rice (Arroz con Pollo)


Juliann Esquivel Recipe

By Juliann Esquivel
Juliann


When my grandmother made this
chicken and rice dish we knew it was for a special occasion. Prepared for company or for Sunday dinner. It is truly a comfort meal. The aroma mesmerized us. We knew we were in for a treat and could hardly wait to get to the dinner table. This is authentic Arroz con Pollo. I hope you like this dish as much at your house as we have at ours. Enjoy

pinch tips: How to Butterfly Meat


Rating:
Serves:
6
Prep:
30 Min
Cook:
1 Hr 15 Min

Ingredients

1 large
chicken, fryer cut in pieces or 6/8 drumsticks or thighs
1 large
fresh green sweet pepper diced small
1 large
vidalia or sweet onion diced
5 clove
fresh garlic smashed or put through garlic press
1 c
olive oil, extra virgin
1/2 c
good white table wine
1 small
can tomato sauce ( i use hunts)
1 c
frozen green peas
3 c
chicken broth or water
3 c
white long grain rice
1/2 c
beer (not dark beer)
1 tsp
dried oregano
1/2 tsp
ground cumin
1 large
bay leaf
2 Tbsp
salt
1 tsp
ground paprika
1/2 tsp
ground black pepper
2 small
packets of goya sazon seasoning with culantro & achiote
1 tsp
bijol yellow food coloring can be found in latino spice & food section
1 small
can roasted red pimentos cut in strips for garnish

Directions Step-By-Step

1
The night before or early in the morning take your chicken and season liberly all over with oregano, cumin, black pepper, & salt. Leave the skin on for good flavor. Store in refrigerator overnigt or for at least three hours. One hour before you start to make this dish take chicken out and let come to room temperature.
2
In a deep large pot that has a good lid heat 3/4 cup of the oil and begin browning the chicken pieces on all sides do not cook chicken completely just brown all over. Remove chicken to a platter and let rest Do not place on paper towels. This should take about 10/12 minutes.
3
Into the same pot where the chicken was browned, add the remaing oil, diced green pepper, onion, garlic, and begin to saute, when the onion starts to wilt add the wine, stir then add the tomato sauce, oregano, cumin, bay leaf, 1 tbsp salt, paprika, black pepper, packet of Goya Sason seasoning and the bijol (yellow food coloring) If you are unable to find you can substitute with a few strands of Saffron. It is expensive but well worth it. It also can be purchased in the Latino food section. Stir well over a low flame.
4
While the sofrito is simmering on a low flame, rinse your three cups rice in cool water twice, drain well and set aside. Next add the three cups of chicken broth or water to the simmering sofrito sauce and return the chicken pieces to the pot. Raise the heat to medium and dump the rice in the pot with the chicken. Mix well and add the beer, and remaining tbsp salt. Stir well again and last add the cup of frozen green peas on top of the mixture do not stir again. Cover with the lid and reduce the flame to a low simmer. Do not uncover the pot for one hour. After one hour uncover and taste a few grains to see if the rice is cooked. Rice should be tender. If rice is not cooked cover again and continue to cook fifteen more minutes. When finished transfer to a platter and garnish with roasted red pimento strips. Add a salad and you have a delicious meal. "Buen Provecho" Enjoy

About this Recipe

Course/Dish: Chicken