I have so many recipes for Arroz con Pollo which I still have to try. This is a dish which most every Hispanic country calls their own. Quite surprising to see how many different versions there are out there. There must be a different version for every country Spain colonized through the centuries.
I’m contemplating starting a kitchen experiment of the different versions of Arroz con Pollo I can find. Then I’ll decide which one I’ll adopt for my own.
Let’s start with this Cubano version. The rest of the recipes just have to wait…until I get back to Colorado from visiting family in the Philippines.
This version is an adaptation of Ramona V. Abella‘s Cuban recipe found on this link. This was a good basic recipe overall. However, I ran out of pimientos, frozen peas and asparagus and my Fat Tire Amber Ale is all packed to take to the Philippines.
Admittedly, the dish suffered for lack of the vegetables. It reminded me of my childhood “Orange Rice” (arroz Valenciana)… after I weeded out the offending ingredients. (Read: vegetables)
I will definitely try this again…with all the ingredients I didn’t have today.
Arroz con Pollo 1: (Cubano)
1.5 lbs. chicken thighs, cut into medium pieces
1/2 tbsp. salt
1/2 tsp. dried oregano
3 cloves crushed garlic
1 small onion, chopped
1 small green bell pepper, chopped
2 bay leaves
10 pieces stuffed Spanish olives
1 small can tomato sauce
1/2 tsp. paprika
1 tbsp. vinegar
2.5 c. low-sodium or homemade chicken broth
1 3/4 c. c. long grain rice
In an oven-proof casserole, mix the first 9 ingredients. Bring this to a boil over medium heat and stir well. Add the broth, vinegar and paprika. Bring to a boil. Cover and cook 20 minutes over medium heat. Add the rice and cook covered for an additional 10 minutes over low heat.
Remove the casserole and place it covered into a pre-heated 325F over. Cook another 20 minutes. Take the pot onto the stovetop over medium heat. Fluff the rice with a fork. When all liquids have been absorbed, your dish is ready. There will be a nice, toasty crust at the bottom of your casserole…that’s the best part of all!