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Arroz Con Pollo

March 11, 2015

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Arroz Con Pollo
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image of arroz con pollo
image of arroz con pollo
Servings6People Prep Time30Minutes Cook Time45Minutes
Servings6People Prep Time30Minutes Cook Time45Minutes
Ingredients
2cups uncooked Hinode White Enriched Extra Long Grain riceuncooked
1whole Chickenabout 4 pounds
2 1/2cups romahalved
3cloves garlic
1 Medium Oniondiced
1/2cup Carrotsdiced
1/2cup Cornfresh or frozen
1/2cup Green Chiliesdiced
1 1/2cups olive oil
4-5cups Chicken Broth
chile powder
Salt and Pepper
Cilantroto garnish
Servings: People
Units:
Instructions
Tomato Paste
  1. Blend roma tomatoes, 1 clove of garlic, ½ onion, and 1 cup of chicken broth until smooth.
  2. Sieve tomato mixture into a large bowl - pushing solids to extract as much juice as possible.
  3. Reserve juice in the bowl; discard solids.
Chicken
  1. Chop whole chicken into pieces and place into a dutch oven with 2 cloves of garlic and ½ onion.
  2. Add water until it covers the chicken and salt to taste.
  3. Cover pot and bring to a simmer until the chicken is tender, about 35 minutes. Strain out meat, remove the bones and reserve broth.
Rice
  1. Heat 2 tablespoons oil in a nonstick pot over medium-high heat. Add rice and sauté until grains just start to turn golden.
  2. Combine 3 cups of the tomato liquid, 3 cups chicken broth, diced carrots, corn and chilies.
  3. Bring the mixture to a slow boil, reduce heat to a slow simmer over medium-low heat and cover the pot.
  4. Let the mixture simmer for 40 minutes until all the liquid is absorbed and the rice is tender.
  5. Check the rice at 30 minutes to see if the pot looks too dry and add liquid if needed.
  6. Serve chicken over the rice, garnished with chopped cilantro.