Wednesday, October 12, 2011

Arroz con Pollo a la Chorrera

This is a very typical dish for family dinners or large groups.  There are many different recipes out there with minor variations. This particular version was Abuela Acela's and is moist like a risotto, definitely a family favorite.  Enjoy!

Arroz con Pollo Yellow Rice with Chicken
serves 6

1 whole cut-up frying chicken
I large ripe tomato (chopped) or 8 oz. of tomato sauce
2-3 garlic cloves (minced)
1 medium to large onion (diced)

1-2 cups dry white wine
1/2 cup sour orange juice
1 teaspoon Bijol (powdered food coloring - yellow)
2 bay leaves
1 packet of seasoning with azafran (saffron)
1 14 oz package of Valencia style rice (California Pearl Rice)
2 cups low sodium chicken stock (as needed)
1 tablespoon olive oil
1 beer
Sweet peas (optional)
Asparagus (optional)
1 jar of red peppers (pimientos-optional)
Salt to taste

I know it looks like a commercial  but my good friend Luis is an executive for Goya.
 I promised him if I have a choice of brands I would always choose Goya!
Brown the chicken pieces lightly in a large heavy pot with olive oil and set aside.  Add onion, garlic, and tomato to same pot, sauté at medium heat for 2-3 minutes.  Return chicken to pot and add wine (sufficient to almost cover chicken), salt,  pepper, seasoning packet with azafran (saffron), and liquid from red peppers. Stir ingredients, cover and let simmer until chicken is almost cooked (about 40 minutes).  Add rice, salt to taste, 1 tablespoon of olive oil and raise heat to medium-high heat.. Once it starts to boil lower to a simmer and cover until rice is cooked, about 20 minutes.  At this point add a whole bottle of beer and chicken stock as needed, the rice should be wet like risotto.  If you like peas, you may add them now.  Serve immediately.

Plate in large serving dish. Slice red peppers in long thin strips and place on top of rice alternating with asparagus spears.  Serve with avocado salad and fried sweet plantains.

Avocado Salad

1 ripe avocado (skin removed and cut in 1/2 inch pieces)
red wine vinegar (any vinegar will do)
olive oil

Add salt, pepper, oil, and vinegar. Toss gently and serve.