Arroz Con Pollo (Rice with Chicken)

Featured in the Honolulu Star-Advertiser on August 29, 2018.

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Ingredients:

Arroz Con Pollo (rice with chicken)

  • 1/3 cup achiote oil (available in Asian section in local supermarkets)
  • 8 boneless chicken thighs or 3-4 breasts cut into pieces
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 6 cloves garlic, mashed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon oregano leaves, crushed between palms of hand
  • 1 bunch cilantro, chopped
  • 1 (14-ounce) can tomato puree
  • 6 cups chicken broth or water
  • 2 teaspoons salt
  • 1/4 teaspoon bijol (powdered achiote or annotto; available in Asian section in local supermarkets)
  • 4 cups rice, washed and drained
  • 1 (14 ounces) can peas, drained
  • 1 (4-ounce) can pimientos, drained and sliced

Directions:

Heat oil in skillet. Add chicken and fry until lightly browned. Add onions, bell peppers, garlic, cumin and oregano. Cook until onion is tender. Stir in cilantro and cook 1 more minute.

Add tomato puree, reduce heat to medium low and simmer, uncovered for 5 minutes. Add chicken broth or water, salt and bijol. Simmer for 2 minutes. Add rice. Stir to mix thoroughly. Bring to a boil and stir once more. Cover and cook on low for 30 minutes. Do not stir rice again, until done. Uncover and stir rice again. Cook 5 minutes more.

Serve hot on a platter and garnish with strips of peas and pimientos.

Serves 10.

Tip: Bijol is also known as "achiote" or "annotto" powder and it is used for coloring rice. It is used to replace the very expensive saffron in many recipes.

Approximate Nutrient Analysis per serving (based on 4 cups of rice):
760 calories, 34 g fat, 8 g saturated fat, 155 mg cholesterol, at least 1300 mg sodium, 76 g carbohydrate, 4 g fiber, 7 g sugar, 35 g protein

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