Chicken with rice “Arroz con pollo”

Arros Con Pollo Chicken with Rice – a detailed recipe cooking. Photo of the dish: ДейзиMartinez Time: 1 hour. 15 minutes. Difficulty: medium Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Арроз кон полло

• 4 tbsp. long grain rice
• 1 chicken cut into 10 parts (1.4 – 1.8 kg.)
• 2 0.5 cm strips. Large canned baked red pepper (approximately 1.5 tbsp.)
• 1/4 Art. annatto oil (see recipe below)
• 5 tbsp. chicken broth
• Fine sea salt and ground black pepper
• 1/2 tbsp. Sofrito (see recipe below)
• 1/4 Art. a mixture of olives and capers or coarsely chopped olives, stuffed with pimento peppers
• 1 tsp ground cumin
• A pinch of ground cloves

Sofrito

• 2 chopped large pieces of Spanish onion heads medium size (approximately 340 gr.)
• 3 – 4 peeled and core seeds and chopped large slices of large italian pepper or sweet pepper cubanella
• 16 to 20 peeled garlic cloves
• 1 large bunch of cilantro (wash)
• 7 to 10 ajices dulces sweet peppers, if desired (see culinary advice)
• 4 leaves odoriferous bluehead, optional (see note)
• 3 – 4 ripe peeled and cut into pieces plum-like tomatoes (approximately 450 gr.)
• 1 peeled and core free and chopped into large sliced large red bell pepper

Annatto Oil

• 2 tbsp. l annatto seeds (see note)
• 1 tbsp. olive oil

Recipes with similar ingredients: long grain rice, sweet pepper, plum-like tomatoes, chicken, Annato, sea salt flakes, onions onions, garlic, olives, capers, chili peppers, cumin, cloves, cilantro

Recipe preparation:

1. In a pan for paella or a wide skillet with with a tight-fitting lid, heat over a moderately high heat annatto oil until it ripples. Salt and pepper the chicken. Put so many pieces skin down into the pan so that they did not touch each other. Fry, turning over if necessary, until the meat is well browned on all sides, about 10 minutes. When the chicken is ready, remove the pieces from the pan. Adjust the cooking temperature in this way, especially after you started to shift the chicken to the chicken toasted, but the butter did not darken. When you remove all the chicken from pans, put sofrito and olives with capers. Salt and pepper to taste. Increase the temperature to high and cook, until most of the moisture evaporates from the sofrito. Add cumin and cloves.
2. Stir rice until it is completely covered with butter. Again put the chicken in the pan, pour so much broth so that it is 2 fingers above the rice (about 2.5 cm.) and bring to a boil. Cook over high heat until the liquid level reaches the level rice. Mix gently and reduce heat to low. Cover pan and cook until liquid is completely absorbed, chicken will not be ready, and rice will not become tender, but dense, about 20 min
3. Stir rice with a fork. This dish can be served directly on the table. in a pan or put on a large serving plate. AT In both cases, garnish with red pepper before serving. Annatto: In a small skillet over medium heat, heat oil and annatto seeds until the seeds start fun and non-stop squint. Do not overheat the mixture, otherwise the seeds will turn black and oil will become an unpleasant green color. When the seeds start to hiss, remove the pan from the heat and let stand until the hiss is to stop. Strain the butter and store in a jar tightly fitted lid at room temperature up to 4 days. Exit: about 1 tbsp. Sofrito: In the kitchen bowl chop the chopper onion and Italian pepper (or pepper cubanelle). Without turning off the appliance, add the remaining ingredients to one and beat until smooth. Sofrito can be stored in refrigerator for up to 3 days. It is also well stored in frozen form. Exit: 4 tbsp. * Note: Annatto seeds – these are seeds of saturated orange color with a nutty flavor. Their can be bought in many supermarkets and in almost all stores, trading in Latin American goods. Ajices dulces is small bell peppers that look like very hot Scotch bonnet or habanero pepper, only even less. Him wonderful flavor of aromatic herbs, almost like cilantro, but a little less sharp. Bluehead (or Eringium) is grass with wide rounded leaves, native to Mexico. Its aroma is similar to cilantro, but much more intense. Used in Caribbean, Thai, Vietnamese, as seasonings and marinades. Both pepper and bluehead can be bought at stores of Latin American goods. If you cannot find them, just increase the amount of cilantro in the recipe to 1.5 bunches.