Saturday, December 31, 2011

Arroz Con Pollo

When the weather outside is start making dishes that warms you to the bone.

I have bought a box of Goya's Sazon seasoning with coriander and acchiote (annato) on impulse one day and have not do anything with it since. So I figure I will try to look for Spanish chicken and rice recipe....found one on the web which uses the Sazon seasoning. The flavor is really good which makes me wonder why it took me so long to use Sazon.

This is one of those one pot wonder meal that will make you go back for more and more. Everyone loves it and I am guessing it will be making plenty of appearance on the family's dinner table from now on.

Arroz Con Pollo
(My adaptation of Spanish Chicken with rice)

3lb chicken, bone-in (you can use a mix of white and dark meat or all white meat if you prefer)
2 cups of uncooked long grain rice
2 1/2 cup of chicken stock
1 Tbsp of Goya's Sazon seasoning with coriander and annato
1/2 Tbsp of ground cumin
1 tsp dried oregano
1 Tbsp tomato paste
2 squares of chicken bouillion
1 onion, chopped
1/2 large bell pepper, chopped
2 cloves garlic, chopped
2 Tbsp olive oil

Seasoning for chicken
1 tsp salt
1/2 tsp black pepper
1 tsp hot paprika
1 tsp ground cumin
1/2 Tbsp Goya's Sazon seasoning with coriander and annato


1. Make the chicken stock. You can also use store bought chicken stock. I used the bones of a whole roaster plus a bag of wing tips we collected. Add in trimmings from an onion, one garlic cloves, 1/2 tsp whole black peppercorn, scallion, 1 bay leaf, 1/2 Tbsp cumin, 1 bay leaf, and 1/2 Tbsp of Goya's Sazon seasoning. Add enough water to cover. Bring to a boil and let simmer for 1 hour.
2. Strain the chicken stock and set aside.

3. Meanwhile, chopped the onion, bell pepper, and garlic.
4. Brine the chicken for an hour or so. Pat them dry. Sprinkle seasoning mix onto chicken.
5. In a large pot, heat 2 Tbsp of olive oil. Add in chicken pieces in batches. Cook till brown, about 3-5 minutes per side.
6. Set the chicken pieces aside and finish browning the other chicken pieces.
7. In the same pot, add in onion, bell pepper, and garlic. Saute till onion is translucent. Add in rice, seasoning, oregano, cumin, and tomato paste. Stir to coat and toast rice till lightly brown.
8. Add in the chicken stock and chicken bouillon. Place chicken pieces on top of the rice mixture. Bring mixture to a boil. Cover pot and turn heat down to low. Let cook for another 25 minutes.
9. Once liquid is fully absorbed, you can add in the peas and carrots, if using. Cover pot and let it cook on low for another 5 minutes. Stir to mix all the ingredients together. Serve warm.

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