| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
St. Louis |
St. louis p, Post1 |
8 |
servings |
INGREDIENTS
|
|
Olive oil |
| 10 |
|
Garlic cloves; finely chopped, |
|
|
Divided |
| 7 |
|
Green onions; finely chopped, |
|
|
Divided |
| 1 |
bn |
Cilantro; chopped, divided |
| 3 1/2 |
ts |
Dried tarragon; crushed, divided |
|
|
Salt |
| 16 |
md |
Chicken thighs and/or drumettes |
|
|
(meaty portion of wings) |
| 1 |
c |
Dry or semidry white wine |
|
|
Ground white pepper |
|
|
Ground black pepper |
| 4 |
pk |
Goya/Knorr Sazon seasoning |
|
|
With coriander and annatto; (17 ounces) or more |
| 2 |
pk |
Chicken bouillon – (or 2 cubes); or more to taste |
| 1/2 |
ts |
Ground cumin; or less to taste, |
|
|
Divided |
| 1 |
pk |
Frozen peas – (8 oz); thawed |
| 6 |
|
Spanish chorizo sausages |
|
|
(available at Latin groceries |
|
|
And some supermarkets) |
| 5 |
|
Red bell peppers – (to 6); cut lengthwise |
|
|
Into 1/2" slices |
| 15 1/2 |
c |
Uncooked rice |
| 1/2 |
|
Jar Pimiento-stuffed green olives; or to taste |
|
|
(half a 9 1/2-ounce jar) |
INSTRUCTIONS
In a 10-quart pot, heat 1/2 cup oil over medium heat. Add 6 cloves
chopped garlic; saute for 2 minutes. Add 4 chopped green onions, 3 or
4 sprigs chopped cilantro, 2 teaspoons tarragon and a few dashes of
salt. Saute 2 minutes longer. Add chicken; cook for 4 minutes on each
side. Add wine; let simmer for 1 minute. Sprinkle lightly with black
and white pepper. Add 2 packets of Sazon, 1 packet of chicken
bouillon and 1/4 teaspoon of cumin; stir thoroughly. Add 11 cups of
water; salt to taste. Let simmer until chicken is firm but tender, up
to 50 minutes. Check frequently; the water should always be above the
chicken. If you add water, taste broth for flavor and add more Sazon
or salt if needed. Remove chicken from pot; transfer broth to a
separate container. You should have 9 cups. If you have less, add
water to make up the difference. While the chicken is cooking, cook
the peas for 1 minute in a small amount of water. Add 1/2 clove of
garlic and a couple of dashes of salt. Remove from heat; set aside.
Cut chorizo into 1/4-inch round slices; saute lightly in their own
fat. Drain chorizo on paper towels. Set aside. Do not discard fat in
pan. Add a little bit of oil to fat in pan; saute red peppers for 2
to 3 minutes. Set aside. Add 1/4 cup (or more if needed) oil to the
10-quart pot; heat over medium heat. Add remaining 3 1/2 cloves
chopped garlic, remaining 3 chopped green onions, 3 sprigs cilantro,
remaining 1 1/2 teaspoons tarragon, a couple of dashes of white and
black pepper, 2 Sazon packets, 1 packet chicken bouillon and
remaining 1/4 teaspoon cumin. Saute for 2 minutes; add the rice and
saute for 1 minute, stirring continuously. Add chicken and reserved
broth. Salt to taste; stir well. Let simmer, covered, over medium
heat for 15 minutes. Reduce heat; remove lid and cook 5 to 10
minutes. If rice is undercooked, add more broth or water, replace lid
and cook until rice is tender. If necessary, add Sazon and salt to
taste. Be careful not to add more broth/water than needed. When done,
arroz con pollo should be tender and moist, but not juicy or watery.
Preheat oven to 350 degrees. Place the rice and chicken in a large
baking pan. Drain olives; add to pan along with peas and chorizo. Mix
gently. Top with red peppers. Heat in oven for 5 minutes before
serving. Yield: 8 servings.
Comments: For the best flavor, cook the chicken the day before you
serve this recipe; refrigerate it in its broth.
Recipe Source: St. Louis Post-Dispatch - 11-23-1998
Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is waiting for you”