Does anyone know the recipe for Arroz con Pollo from Azteca in Charlotte, NC?!
Does anyone know the recipe for Arroz con Pollo from Azteca in Charlotte, NC?
There are a million different ways to make arroz con pollo, but I have never seen one similar to the dish at Azteca. Azteca is a small chain in Charlotte, NC. The Don Pedro restaurants in the area are owned by the same company and the dish there is identical. I tried asking at the restaurant, but no luck.
Additional Details2 weeks ago
Yes, I know there are a million recipes for arroz con pollo. I am looking ONLY for the dish served at Azteca (or Don Pedro's, same company) in Charlotte, NC. Please do not post a recipe if you have never eaten the dish at one of these two restaurants. Thanks.
Answers:
2 weeks ago
Yes, I know there are a million recipes for arroz con pollo. I am looking ONLY for the dish served at Azteca (or Don Pedro's, same company) in Charlotte, NC. Please do not post a recipe if you have never eaten the dish at one of these two restaurants. Thanks.
I've heard this is very similar:
Arroz Con Pollo
INGREDIENTS
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
1/2 cup white wine
1/8 teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
DIRECTIONS
Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika.
Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside.
Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes.
Return chicken to the skillet, and cook to reheat. Stir in parsley.
yummy yummy yummy
Arroz Con Pollo Recipe
Chicken
3 Tbsp olive oil
1 broiler-fryer chicken, about 2 1/2-3 pounds, cut into serving pieces, or 2 1/2 to 3 pounds of chicken thighs or breasts, bone-in, with skin on, rinsed and patted dry
1/2 cup of flour for dredging
Salt
Freshly ground black pepper
Paprika
Rice
2 tablespoons olive oil (can use up to 1/4 cup)
1 medium yellow onion, chopped
1 garlic clove, minced
2 cups of medium or long-grain white rice
3 cups* chicken stock
1 heaping tablespoon tomato paste or 1 cup of diced fresh or cooked tomatoes, strained
Pinch of oregano
1 teaspoon salt
*Check the instructions on the rice package for the proportions of liquid to rice. They can range from 1:1 to 2:1. If your rice calls for 2 cups of water for every cup of rice, then for this recipe, use 4 cups of stock for 2 cups of rice.
Directions
1 Heat 3 Tbsp olive oil in a large skillet (a skillet that has a cover) on medium high heat. Put the flour in a wide bowl, mix in a generous sprinkling of salt, pepper, and paprika. Dredge the chicken pieces lightly in the flour mixture and put in the pan to brown. (You can skip the flour dredging part if you want. It just makes a nicer coating for the chicken.) Cook a few minutes on each side, just enough so that the chicken has browned. Use a slotted spoon to remove from pan and set aside.
2 Add the rice to the pan to brown. Add a little more olive oil if necessary. Stir first to coat the rice with the olive oil in the pan. Then don't stir too much or you will prevent it from browning. Let it brown and then stir a little to let more of it brown. Then add the onion and garlic. Cook the onion, garlic and rice mixture, stirring frequently, until the onions have softened, about 4 minutes.
arroz-con-pollo-1.jpg arroz-con-pollo-2.jpg
3 Place the chicken pieces, skin-side up, on top of the rice. In a separate bowl, mix together the stock, tomato, salt, and oregano. Pour the stock mixture over the rice and chicken. Bring to a simmer, reduce the heat to low, and cover. Let cook for 20-25 minutes, depending on the type of rice and the instructions on the rice package, until the rice and chicken are done. Fluff the rice with a fork. If you want you can sprinkle with some peas. Add more salt and pepper to taste.
Serves 4-6.