Receta Arroz con Pollo-Cuban Style #SundaySupper
We are all very excited to have another chance to re-create some of Katie Workman's recipes from The Mom 100 Cookbook for #SundaySupper! When I first got her book, the first thing I wanted to try was her One-Pot Arroz con Pollo. This is a great, filling meal with tender chicken and lots of great flavor. I put a little twist on her recipe and made it Cuban Style. My neighbor showed me how to make this many years ago and it has been a favorite ever since.
We are honored to have Katie as our guest during our #SundaySupper live
chat at 7:00 pm est. Join us and chat with Katie about being a mom,
kids and Spending time Around the Family Table.
We will be giving away 3 copies of the Mom 100 Cookbooks. This is an event you don’t want to miss!!
Arroz con Pollo-Cuban Style
- 1/4 cup olive oil
- 4 chicken thighs and 6 drumsticks, bone-in, skin on, or chicken pieces of your choice
- 1 tsp. paprika
- 1/2 medium green pepper, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (8 oz.) Goya Spanish Style tomato sauce
- 1 bottle beer (I used Corona- any beer you like will do)
- 3-1/2 cups chicken stock
- 2 cups long grain rice
- 1 tsp. Badia or Bijol (found in the Spanish section of most supermarkets)
- 1 envelope of Sazon Goya
- 1 10 oz. pkg. frozen peas
- 1 small jar (4 oz.) Goya Fancy Pimientos, cut into strips
- 1/2 to 1 cup stuffed olives (optional)
Heat 2 Tbsp. oil over moderate heat in a heavy saute pan. Rinse chicken pieces and dry with a paper towel. Season chicken with salt and pepper and paprika. Saute chicken pieces until lightly browned. Transfer to a large stock pot. Add onions, green pepper and garlic to warm drippings in pan. Cook, stirring occasionally until vegetables are softened and beginning to caramelize. Stir in tomato sauce; blend and spoon over chicken. Add 1-1/4 cup stock and beer to pot. Bring to a boil, reduce to a simmer over low heat and simmer until chicken is tender; 30-40 minutes. Add remaining stock to chicken and add rice. Mix 1 tsp. Badia in 1/2 cup cold water and add to stock. Bring to a boil, reduce heat to simmer. Cover and cook until rice is tender and liquid is absorbed; 20-25 minutes.
Garnish with pimiento strips and olives.
You can leave the chicken pieces whole, or take them off the bone and shred.
Here are some favorites we will be sharing with you during #SundaySupper this week.
Salads:
Main Dish:
Desserts:
Wine pairing Wine Everyday @wineeveryday
We will be sharing great family recipes all afternoon and want you to
share yours with us! #SundaySupper starts every week at 3:00pm ET by
showcasing fabulous recipes. At 7:00 pm ET, we will start our live chat
with Katie. Join us on twitter by using hashtag #Sundaysupper or using Tweetchat. We love to feature your recipes on our #sundaysupper pinterest board and share them with all our followers.