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Arroz con Pollo: Chicken, veg, rice and beer... a whole meal in one dish! What else do you need?
Tags:arroz con pollo recipe,arroz con pollo,chicken and rice,Le Gourmet TV,legourmet.tv
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Hi everyone, welcome back to Le Gourmet TV. Today, we’re making Arroz con Pollo or chicken with rice.
It really is a dish that’s an entire meal all in one. You’ve got pretty much everything that you need. There are peppers. There are carrots. There are beans and peas. You’ve got the rice, chicken. We’re going to cook it with a little bit of homemade chicken stock and some beer in the first place. We may need to start it with three to four pounds of chicken.
Today, I’m using leg and thigh pieces and you could use a whole chicken and cut it up if you wish or you could just use whatever is on sale at the supermarket today. So now, we’ve got everything prepared. Let’s go over to the stove and start cooking.
So over at the stove here we’ve got a good heavy-duty pot. We’re going to put the chicken quarters into the bottom of the pot. To this, we’re going to add about a half a cup of chopped cilantro, a can of your favorite beer. Today, we’re using new Stud 10-W-30. It’s a really Ontario micro brew, 3 tablespoons of Worcestershire sauce, a yellow nion that’s just been quartered, six cloves of garlic, chipotle and adobo sauce and then about a cup or a cup and a half of homemade chicken stock to cover the chicken.
If it takes 3 cups to cover the chicken then use 3 cups to cover the chicken and it looks like I’m going to use about 3 cups to cover the chicken. So you put a lid on this. Turn the heat up to high and bring it to a boil and then turn the heat down to a low simmer and let it cook for 25 to 30 minutes just so the chicken is cooked through.
So our chicken is done cooking. What you do now is you pull the chicken pieces out of the liquid and then set them aside because what we need to do is pull the meat off of the bones and then shred the meat up for the next step. So the chicken is out. What we’re left with in this pot is an incredible amount of broth. So what you want to do is taking a fine mesh strainer, strain the solids out.
What we’re going to do is use this broth to cook the rice. Next step is to cook the rice so that 3 cups of white rice. So I took the liquid that we cooked the chicken in top it up with enough of the chicken broth that was leftover from the first step to make four cups. We pour that in over the rice, just going to turn the heat up on to high. To this mixture we add some salt. We add some dice carrots, some green beans and some frozen peas. Put that right in there. What you want to do is bring this to a boil and just simmer it until the level of the liquid reaches the level of the rice, put the lid on, turn the heat right down and let it cook for about 25 minutes until the rice is tender.
So our pan is up to temperature, the butter is melted and to this we’re going to add half of chopped onion and half of our red and half of our green pepper. Now your goal here is not to fry these but just to soften them up, get them translucent and heated through. So, these are cooked to the point that we want them and now what you want to do is add your chicken back into the frying pan. Your goal here isn’t to cook the chicken but just to bring it back up to temperature and get it ready for serving.
So the final step is to add the chicken mixture to the rice mixture, just pour this on top, over the top, you sprinkle some black olives and some of the chopped cilantro that we had earlier. And you just serve that up.
So that I want you to take this recipe and make it your own, you can change up the vegetables that are in it. You can change up the rice that’s in it. Take it and make it suit your family’s preferences, make it suit your preferences. Don’t be afraid to make changes.
Thanks a lot for stopping by and I hope to see you again soon.