Puerto Rican Rice with Chicken (Arroz con Pollo)
Author: Epicurus.com Kitchens
Recipe type: Poultry
- 2 1/2 pounds chicken pieces
- Crush and mix in mortar
- 2 peppercorns (whole black pepper)
- 2 cloves garlic peeled
- 1 teaspoon dried oregano (preferably fresh)
- 4 1/2 teaspoon salt
- 2 teaspoons olive oil
- 1 teaspoon vinegar
- 1 Tablespoon lard or vegetable oil
- 1 ounce salt pork
- 2 ounces lean cured ham (wash and diced salt pork and ham)
- 1 onion peeled
- 1 green pepper, seeded
- 3 sweet chili peppers, seeded
- 1 tomato
- 6 fresh cilantro leaves (chop everything in small pieces)
- 1. Wash chicken and divide each chicken piece in two. Dry and rub with seasoning included in B. Set in refrigerator overnight.
- In a "Caldero" or heavy kettle, heat fat and brown rapidly salt pork and ham. Reduce to moderate and add chicken. Cook for 5 minutes.
- Reduce heat to low. Add ingredients in D and saute for 10 minutes stirring occasionally.
- Meanwhile drain liquid from can of peas into a measuring cup and enough water to make 2.5 cups, if regular rice is used or 3.5 if long rice is used. Reserve peas. Heat liquid and wait.
- Add to kettle ingredients in E and mix over moderate heat for 2 minutes.
- Add hot liquid to kettle and mix well and cook uncovered over moderate heat until rice is dry.
- with a fork turn rice from bottom to top.
- Cover kettle and cook over low heat for 40 minutes. Halfway during this cooking period turn rice over again.
- Add peas, turn rice once more and cover, cooking for 15 minutes in low heat.
- Spoon rice into a serving platter.
- Heat pimientos in their juices, drain and garnish the rice. Serve at once.
Puerto Rican chicken and rice comes in many variations; however, it always starts with sofrito, a mixture of onion, bell pepper, and garlic. We use tomato and Achiote coloring to tint the rice yellow; other versions use annatto seeds or saffron.