All about Arroz con Pollo
There are so many different variations of this beloved dish, let's talk about how you like your Arroz con Pollo!
Do you like it Cuban-style, or Puerto Rican-style (or some other way)? Do you like it with cilantro, or without? Do you use boneless chicken? Dark meat or white meat? Do you bake it, or just cook it on the stove top? Do you like it made with beer, or just chicken stock? And what do you like to serve on the side?
I like mine Puerto Rican-style, but with no bay leaves and minimal oregano. I usually throw in some Sazon Goya and always finish the cooking in the oven. Served with lots of beer on the side!
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7 Comments:
I follow this recipe, minus dredging the chicken. I'll use a package of bone-in skin-on thighs if I have them, but usually I cut up a whole chicken and use the legs for this recipe, then while that cooks, simmer the breasts/wings in broth and spices to use later for other meals.
I have no idea what "style" this is, but it has proved to be tasty and pretty easy so far.
joyyy at 12:11PM on 04/16/09
Puerto Rican style, with cilantro, sazon, bone in chicken pieces cut up, with chicken stock. Served with a side of plantanos.
jcrisco at 12:46PM on 04/16/09
I no longer eat arroz con pollo... but when I used to, it had to be made with beer instead of water for the rice to be right. No cilantro or recao in mine - gives me heartburn. Add some petit pois for some color at the end. My aunts always made it 100% stove top... never seen it done in the oven. Never.
A side of platanos maduros fritos is a must...
MadelynRodriguez at 2:30PM on 04/16/09
I haev no recipe for this. I have seen it made by Filipinos, Puerto Ricans, Cubans, Mexicans and someone from Portugal. I prefer to use bone in chicken thighs and legs, it is moister this way. I make a nice sofrito for the rice and of course a pack of sazon. I liek to throw in some olives but if you don't like them you can leave them out. I parbroil the rice with onions and garlic. I use chicken broth to cook the rice with. Two shots of garlic tabasco as a finish.
JerzeeTomato at 2:46PM on 04/16/09
My mom always made it with a whole chicken cut into sections, short grain rice, pimentos, some chopped onion, canned carrots and peas and olives. Lots of olives. No sofrito or cilantro.
gingercookiewithlime at 6:20PM on 04/16/09
I use my grandmother and great aunt's recipe - the Sephardic version. It's similar to Elise's recipe above, but with saffron threads rather than powder, and long grain rice is a must (norna and auntie only used Carolina brand). Garlic, peas, chopped green olives and capers are also included; and they would use just one medium red pepper and canned tomatoes in juice. I also add some cilantro. It's served with sliced lemons to squeeze over it if desired, and dolmathes (stuffed grape leaves) on the side if they had them.
MMinNYC at 6:57PM on 04/16/09
this is a staple dish at our house....
in a big IMUSA rice pot, brown your chicken pieces, remove.
brown bacon, saute onion (chopped) & garlic (minced) in the fat.
you can put a chopped green pepper in this if you like. (i don't like green pepper but people do use it) saute. add some spanish paprika or if you like, saffron. now add the rice, and saute. if you like it tomato-ee, i'll add a bit of tomato paste for color. place your chicken pieces on top of the rice (chorizo, or whatever else you may want to add) now add 2 cups of boiling water to 1 cup rice... add in some capers, green olives with pimentos... put the cover on and bring it to a boil then lower it and leave the cover on.... cook for 20 minutes on low. don't raise the lid! when it's done, i usually throw some frozen peas (they steam themselves done).... let it sit for a little bit.
garnish with fresh cilantro and scallions....
pooch at 9:11PM on 04/16/09