Arroz Con Pollo - Delicioso Style

"This is an Ingrid Hoffmann recipe. She grew up eating this at least once a week in Columbia. She says that there are never leftovers when she makes this recipe. If you need a faster fix, you can use frozen mixed peas and carrots and frozen green beans instead of fresh."
 
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photo by IngridH photo by IngridH
photo by IngridH
photo by sheepdoc photo by sheepdoc
Ready In:
2hrs
Ingredients:
19
Serves:
4-6
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ingredients

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directions

  • Put the chicken, quartered onion, 1 cup of the chicken broth, the beer, adobo, Worcestershire sauce, half of the cilantro and the garlic into a large pot or skillet over high heat. Bring to a boil, reduce heat to medium low, cover and simmer until the chicken is cooked through, about 30 to 35 minutes. Remove chicken to a plate and set aside to cool. Once it is cool, remvoe the meat from the bones, shred it and set it aside. Discard the skin and bones. Strain the broth into a bowl through a fine-mesh sieve, discarding the onion pieces.
  • Pour the broth into a measuring cup and add enough of the remaining 3 cups of chicken broth to equal 4 cups. Return it to the pot and add the rice, peas, carrots, green beans, ketchup and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover and cook until the rice is tender and fully cooked - about 25 minutes.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the bell peppers and the sliced onions and cook until they are tender, about 8 minutes. Add the shredded chicken to the veggies. Cook until it is heated through, about 2-3 minutes. Fluff the rice with a fork and add the chicken and veggies to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve!

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Reviews

  1. I enjoyed this dish. The olives were omitted, as my friend really doesn't care for them. Cooking the chicken with all of the seasonings made a wonderful stock which added lots of flavor both to the meat and the rice. After removing the meat and straining out the solids, I skimmed the fat off of the remaining broth before serving- for a half recipe, 1/4 cup of fat was removed! I cut this in half, hoping to have dinner for myself and a friend, plus leftovers for lunch. What I got was enough food to feed at least 4 people- with hearty appetites. I really liked the flavors, and the only thing I would change is to leave out the beans and increase the peas- I didn't really enjoy the texture of the beans, but that's personal preference. Thanks for posting!
     
  2. This was great. I used dried onions and also subbed fresh corn for peas (it's the season). I served the olives on the side because they seemed weird, but 3/4 of us agreed that the olives were a good addition.
     
    • Review photo by sheepdoc
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RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
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