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Recipe Name: Arroz Con Pollo (chicken And Rice) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

Olive oil
10 Garlic cloves, finely
7 Green onions, finely
1 Cilantro, chopped divided
3 1/2 Teaspoon(s) Dried tarragon, crushed
16 Chicken thighs and/or
meaty portion of wings
1 Cup(s) Dry or semidry white wine
Ground white pepper
Ground black pepper
4 Goya/Knorr Sazon seasoning
With coriander and annatto
17 ounces or more
2 Chicken bouillon -, or 2
cubes or more to taste
1/2 Teaspoon(s) Ground cumin, or less to
1 Frozen peas -, 8 oz thawed
6 Spanish chorizo sausages
available at Latin
And some supermarkets), And some supermarkets
5 Red bell peppers -, to 6
cut lengthwise
Into 1/2" slices, Into 1/2" slices
15 1/2 Cup(s) Uncooked Rice
1/2 Jar Pimiento-stuffed green
olives or to taste
half a 9 1/2-ounce jar
In a 10-quart pot, heat 1/2 cup oil over medium heat. Add 6 cloves
chopped garlic; saute for 2 minutes. Add 4 chopped green onions, 3 or
4 sprigs chopped cilantro, 2 teaspoons tarragon and a few dashes of
salt. Saute 2 minutes longer. Add chicken; cook for 4 minutes on each
side. Add wine; let simmer for 1 minute. Sprinkle lightly with black
and white pepper. Add 2 packets of Sazon, 1 packet of chicken bouillon
and 1/4 teaspoon of cumin; stir thoroughly. Add 11 cups of water; salt
to taste. Let simmer until chicken is firm but tender, up to 50
minutes. Check frequently; the water should always be above the
chicken. If you add water, taste broth for flavor and add more Sazon
or salt if needed. Remove chicken from pot; transfer broth to a
separate container. You should have 9 cups. If you have less, add
water to make up the difference. While the chicken is cooking, cook
the peas for 1 minute in a small amount of water. Add 1/2 clove of
garlic and a couple of dashes of salt. Remove from heat; set aside.
Cut chorizo into 1/4-inch round slices; saute lightly in their own
fat. Drain chorizo on paper towels. Set aside. Do not discard fat in
pan. Add a little bit of oil to fat in pan; saute red peppers for 2 to
3 minutes. Set aside. Add 1/4 cup (or more if needed) oil to the
10-quart pot; heat over medium heat. Add remaining 3 1/2 cloves
chopped garlic, remaining 3 chopped green onions, 3 sprigs cilantro,
remaining 1 1/2 teaspoons tarragon, a couple of dashes of white and
black pepper, 2 Sazon packets, 1 packet chicken bouillon and remaining
1/4 teaspoon cumin. Saute for 2 minutes; add the rice and saute for 1
minute, stirring continuously. Add chicken and reserved broth. Salt to
taste; stir well. Let simmer, covered, over medium heat for 15
minutes. Reduce heat; remove lid and cook 5 to 10 minutes. If rice is
undercooked, add more broth or water, replace lid and cook until rice
is tender. If necessary, add Sazon and salt to taste. Be careful not
to add more broth/water than needed. When done, arroz con pollo should
be tender and moist, but not juicy or watery. Preheat oven to 350
degrees. Place the rice and chicken in a large baking pan. Drain
olives; add to pan along with peas and chorizo. Mix gently. Top with
red peppers. Heat in oven for 5 minutes before serving. Yield: 8
servings. Comments: For the best flavor, cook the chicken the day
before you serve this recipe; refrigerate it in its broth. Recipe
Source: St. Louis Post-Dispatch - 11-23-1998 Formatted for MasterCook
by Susan Wolfe - Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 464
Calories From Fat: 48
Total Fat: 5.5g
Cholesterol: 0mg
Sodium: 280.4mg
Potassium: 322.2mg
Carbohydrates: 91.3g
Fiber: 3.8g
Sugar: <1g
Protein: 11g

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