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I'm a firm believer that most Latin women are amazing cooks thanks to our moms and grandmothers. In Peru we have several rice dishes. Most are very simple and can be cooked with ingredients found in your local super market. This one is called:
Arroz con Pollo (Always better with bone-in chicken)
Serves 4
4 pieces of chicken such as drum sticks or thighs
2 cups of rice
5 cups of water or chicken stock (make it yourself: )
1 1/2 cups of cilantro leaves
1 1/2 cups of spinach leaves
1 carrot, cut into small cubes
1/2 onion, minced
2 garlic cloves, minced
1/2 green pepper
1/2 red pimento pepper
1/2 cup peas
1/2 teaspoon cumin
1/2 teaspoon turmeric
salt and pepper to taste
About 4 tablespoons vegetable oil
After rinsing the cilantro and spinach add them to a blender with 1/2 cup of water. Blend until smooth and set aside.
In a large pan wide enough to hold the pieces of chicken heat the oil until very hot.
Pat dry the pieces of chicken and season with salt and pepper. Add the pieces, one at a time, brown on each side for 2 minutes. Place the chicken on a plate.
To the same pan, add the minced onions and season with a little salt. Cook for a couple minutes and add the garlic. Cook for too more minutes. Add cumin, turmeric, green and red pepper and cook for an additional minute. Add the cilantro/spinach mixture and one cup of water; mix well. Taste for salt and add the chicken. Cover and simmer over low to medium heat for 15 minutes. Turn the pieces of chicken and cook for an additional 10 minutes.
Remove the chicken and place on a clean plate and cover with tin foil. Add the 4 cups of water, peas and carrots. Taste for salt and bring to a boil. Add the two cups of rice, stir and cover. Make sure the heat is set to low. Simmer for 20-25 minutes without removing the lid.
Enjoy. Do let me know if you make this and what you think. We have many variations of this dish throughout Latin America so I'm looking forward to trying them all!
Arroz con Pollo (Always better with bone-in chicken)
Serves 4
4 pieces of chicken such as drum sticks or thighs
2 cups of rice
5 cups of water or chicken stock (make it yourself: )
1 1/2 cups of cilantro leaves
1 1/2 cups of spinach leaves
1 carrot, cut into small cubes
1/2 onion, minced
2 garlic cloves, minced
1/2 green pepper
1/2 red pimento pepper
1/2 cup peas
1/2 teaspoon cumin
1/2 teaspoon turmeric
salt and pepper to taste
About 4 tablespoons vegetable oil
After rinsing the cilantro and spinach add them to a blender with 1/2 cup of water. Blend until smooth and set aside.
In a large pan wide enough to hold the pieces of chicken heat the oil until very hot.
Pat dry the pieces of chicken and season with salt and pepper. Add the pieces, one at a time, brown on each side for 2 minutes. Place the chicken on a plate.
To the same pan, add the minced onions and season with a little salt. Cook for a couple minutes and add the garlic. Cook for too more minutes. Add cumin, turmeric, green and red pepper and cook for an additional minute. Add the cilantro/spinach mixture and one cup of water; mix well. Taste for salt and add the chicken. Cover and simmer over low to medium heat for 15 minutes. Turn the pieces of chicken and cook for an additional 10 minutes.
Remove the chicken and place on a clean plate and cover with tin foil. Add the 4 cups of water, peas and carrots. Taste for salt and bring to a boil. Add the two cups of rice, stir and cover. Make sure the heat is set to low. Simmer for 20-25 minutes without removing the lid.
Enjoy. Do let me know if you make this and what you think. We have many variations of this dish throughout Latin America so I'm looking forward to trying them all!
Replies to This Discussion
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Permalink Reply by Laura on -
This recipe sound great. I will upload my home made encilada sauce and pie late, after I get it written in proper recipe form. Thanks
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Permalink Reply by Mary on -
Mmmm! Sounds great! What kind of pie? I love baking pie :)
Laura said:This recipe sound great. I will upload my home made encilada sauce and pie late, after I get it written in proper recipe form. Thanks
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Permalink Reply by Laura on
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Well it is an enchilada pie. well more of a casserole because it is too much work to roll all the tortillas one at a time and I don't fry the tortillas first, so it's lower in fat. Right now I am off to a football game with my highschool son. Talk later.
Mary said:Mmmm! Sounds great! What kind of pie? I love baking pie :)
Laura said:This recipe sound great. I will upload my home made encilada sauce and pie late, after I get it written in proper recipe form. Thanks
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Permalink Reply by Mary on -
I'm not good at cooking but I'll post links to two of my favorite recipes
panforte ----
http://www.bellaonline.com/articles/art19464.asp
Arroz con dulce (this is a PuertoRican recipe)
http://www.dollarman.com/puertorico/arrozcondulce.html
Both are great for Xmas season!!
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Permalink Reply by Mary on
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Is Panforte like a biscotti? It looks good but the rice pudding looks better! I'll have to pick up some coconut milk and try it. Thanks for sharing and definitely keep it coming. I absolutely love all types of food. Some people eat to live, I live to eat :)
Mary said:I'm not good at cooking but I'll post links to two of my favorite recipes
panforte ----
http://www.bellaonline.com/articles/art19464.asp
Arroz con dulce (this is a PuertoRican recipe)
http://www.dollarman.com/puertorico/arrozcondulce.html
Both are great for Xmas season!!
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Permalink Reply by Nina on -
This is a favorite of mine when i don't feel good or when it is cold outside. It is my version of chicken soup.
Ingredients:
4 chicken breasts bone in
1 packet of angel hair pasta (I always use the ones in the Hispanic section like Goya)
2 avocados
2 roma tomatoes
3 large tomatillos (small green tomatoes with papery husk found in mexican grocery stores in produce section)
1 large white onion
2 cloves of garlic
1 bunch of cilantro (can not use parsley, it won't taste the same) (make sure it is leaves only, no stems)
3 cubes of Knorr Consomme de Pollo (chicken boullion cubes)
1 cube of Knorr Consomate (tomato/chicken boullion cubes)
Salt to taste
1 lime
4 serrano peppers (serranos are smaller than jalapeños and hotter)
1 cup of shredded Monterrey Jack or Queso Oaxaca
Tostadas (I like the chipotle ones, brand name is Charras)
In a large dutch oven or large sauce pan, put chicken breasts in cold water with salted water, 1 cube of Consomme, 1/2 onion, 1 1/4 clove of garlic, and a large handful of cilantro....once the brown stuff comes up, skim off the foam....keep it uncovered and at a slow boil until chicken is cooked thru. Continue skimming throughout entire cooking process. The broth must remain as clear as possible. (if you have the time, freeze the broth after removing the chicken and let it cool off so that the fat rises)
In a large saucepan, with heat set on medium high, heat 2 tablespoons of oil until shimmery and then add entire bag of sopa. Fry sopa until golden brown with salt to taste. Meanwhile, place 2 roma tomatoes in blender with 1/4 onion, 1/4 garlic, some cilantro and rest of consomme and consomate. Blend with 1/4 cup of water.
When sopa is golden brown, turn up heat to high, and when very hot, add the tomato mixture....stir for about a minute until the tomato is cooked thru and reduced. Stir continously. Then, fill the blender about half-way with water and add to the sopa. Add a handful of cilantro and when boils, lower heat to medium low and cover until sopa is cooked (not al dente, cooked completely). Taste for salt and add if necessary. Sopa should have the consistency of spaghetti sauce...not too thick but not too thin
Place serranos in water and boil for about 3 minutes on high, then add the tomatillos and continue boiling. When chilies turn to a duller green, remove from heat and discard water. Place tomatillos and chilies with 1/4 onion, garlic, 1/2 handful of cilantro and some salt and blend then set aside...this is your salsa. Add some chicken broth to water down a little. test for salt.
When chicken is cooked thoroughly, shred chicken and set aside. Discard the bones.
In a large bowl, ladle in hot sopa, add chicken, diced avocado, cheese, broth and salsa....add lime juice to taste....and enjoy
My kids love this and when anyone is getting sick or the weather turns too cold, this fills you up and makes you feel warm and toasty.
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