Unknown spanish chicken and rice recipe?!
It was chicken and rice, But the chicken was in boiling in a large pan. The broth was an orange color. and she just had rice on the side, she put the chicken and some of the broth on top of the rice and it was so good! There was also some veggies in it, I think corn
idk if this matters but she was from el salvador
any thing you can think of please let me know!
Thanks!
Answers:
Best Answer - Chosen by Voters
Sounds like a version of Arroz con Pollo,whichh is Spanish for Chicken with Rice.
The recipe I use for Arroz con Pollo is below.
Doc Hudson
Arroz con Pollo
4 boneless chicken breasts (about 1.5 lbs)
salt, fresh ground black pepper
3 tbl sp olive oil
1 med onion chopped
1/4 green bell pepper chopped
1 clove garlic minced
1 cup uncooked rice
1/2 tsp ground cumin
1/4 tsp ground tumeric
2 med tomatoes seeded and chopped
1 jalapeno pepper, stemmed, seeded, chopped
1.5 cups chicken broth (ready to serve kind)
1/2 c frozen peas
1/4 c pimento stuffed olives, sliced
2 tsp capers, rinsed and drained
sprinkle chicken w/salt & pepper, heat oil in pan over medium high heat, add chicken, cook 4 minutes on each side, or until lightly browned, then remove and set aside. add onion, bell pepper and garlic to pan, cook until vegetables are just tender, add rice and stir to coat w/drippings, add cumin and tumeric, tomatoes, jalapeno and chicken broth. bring it all to a boil, place chicken over rice, reduce heat to a simmer and cook 25 minutes or until rice is tender and all liquid absorbed. sprinkle the remaining ingredients over the chicken, turn off heat, cover and let stand for 10 minutes. this is some kinda GOOD
?Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
?Salt and pepper -- to season
?Oil -- 3 tablespoons
?Onions, sliced thinly -- 3
?Water or stock -- 1 cup
?White wine -- 1/2 cup
?Bay leaf -- 1
?Salt and pepper -- to season
Method
1.Season the chicken pieces with salt and pepper. Heat the oil in a large sauté pan or pot over medium-high flame. Working in batches, brown the chicken pieces in the hot oil and remove to a plate.
2.Pour off all but 2-3 tablespoons of oil and add the onions to the same pan. Reduce heat to medium-low and sauté until cooked down and just beginning to brown, 10-15 minutes.
3.Increase heat to medium-high and return the chicken pieces to the pot. Add the water or stock, wine, bay leaf, salt and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 25-35 minutes, or until the chicken is cooked through and tender.
4.Adjust seasoning and serve with rice.
She most likely used a seasoning called "Sazon" by Goya. It has achote and celantro in the seasoning. The achote is what gives the yellow/ orange coloring. You should be able to find it in the hispanic foods area of your local market.
IDK