Receta Caribbean Rice With Chicken (Arroz Con Pollo)

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Raciónes: 6

Ingredientes

Cost per serving $1.64 view details
  • SEASONING MIX--- -- grind in Mortar
  • 2 x Peppercorns
  • 2 x Cloves garlic -- peeled
  • 1 tsp Oregano
  • 4 1/2 tsp Salt
  • 2 tsp Extra virgin olive oil
  • 1 tsp Vinegar -- or possibly fresh lime Juice
  • 1 Tbsp. Vegetable oil
  • 1 ounce Salt pork -- washed and Diced
  • 2 ounce Cured ham -- diced
  • 1 x Onion -- minced
  • 1 x Green pepper -- seeded and Minced
  • 3 x Sweet chile peppers -- Seeded and minced
  • 1 x Tomato -- minced
  • 6 x Fresh cilantro leaves
  • 1/2 tsp Salt
  • 10 x Olives -- pimiento stuffed
  • 1 Tbsp. Capers
  • 1/4 c. Tomato sauce
  • 1/2 tsp Saffron
  • 3 c. Rice
  • 1 can Green peas Chicken broth
  • 1 can Pimientos

Direcciones

  1. I love Puerto Rican Food!... It's usually simple, yet rich with lots of cilantro and garlic!!. Enclosed are examples of 4 dishes which can be simplified to taste. I always add in mucho mas cilantro, peppers and garlic with fresh ingredients (I never used canned foods).
  2. I prefer to also add in a healthy pinch of red chili pwdr just to make it interesting (not a traditional ingredient in Puerto Rican food).
  3. Wash chicken pcs, dry and rub with Seasoning Mix. Set in refrigerator for several hrs or possibly overnight.
  4. In heavy kettle, brown pork and ham in oil. Reduce to moderate heat, add in chicken pcs, and cook for 5 min.
  5. Reduce heat to low, add in onion, peppers, tomato, and cilantro, and saute/fry for 10 min, stirring occasionally.
  6. Meanwhile, drain liquid from can of peas into a measuring c. and add in sufficient water or possibly chicken broth to measure 2 1/2 c. if regular rice is used, or possibly 3 1/2 c. if long grain rise is used. Reserve peas.
  7. Add in to kettle salt, olives, capers, tomato sauce, saffron, and rice, and mix over moderate heat for 2 min.
  8. Add in reserved liquid to kettle, mix well, and cook, uncovered over moderate heat till rice is dry.
  9. With a fork, turn rice from bottom to top.
  10. Cover kettle and cook over low heat for 40 min. Halfway during this cooking period, turn rice over again.
  11. Add in peas, mix rice once more, cover, and cook for 15 min over low heat.
  12. Garnish rice with pimientos.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 244g
Recipe makes 6 servings
Calories 700  
Calories from Fat 275 39%
Total Fat 30.62g 38%
Saturated Fat 15.87g 63%
Trans Fat 0.06g  
Cholesterol 77mg 26%
Sodium 3285mg 137%
Potassium 382mg 11%
Total Carbs 79.82g 21%
Dietary Fiber 2.5g 8%
Sugars 2.76g 2%
Protein 24.7g 40%
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