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Arroz Con Pollo

Chicken cooked in garlicky, richly seasoned rice. A classic dish from the Dominican Republic.

Check out the recipe series Why Did the Chicken Cross the Globe? for more about this recipe.

Serves 4-6

Ingredients

Arroz con Pollo (thank you to Deborah Guzman-Meyer for the beautiful photograph)

Juice of 1 lemon

8 pieces bone-in, skin-on chicken (or more, if you are using all small pieces such as chicken wings)

1 Tablespoon Goya Adobo seasoning, plus more to season the chicken to taste

5-6 Tablespoons of olive oil, plus a little more if needed

3 small red, yellow and green bell peppers, cut into strips

1/2 red onion, cut into rounds

3 Tablespoons pitted Manzanilla olives and pimientos (jarred mixture available at many grocery stores)

1/2 Tablespoon garlic paste

1 8-ounce can tomato sauce

1 packet Sazon Goya con Culantro y Achiote

2 cups long-grain white rice (such as Goya Canilla)

3 cups lightly salted chicken broth

 

Instructions

1. Pour the lemon juice onto a large, rimmed platter (or a couple plates) and lay the chicken pieces in the juice. Season the chicken liberally with Adobo seasoning, then turn them over and season the other side. Allow the chicken to rest in the lemon juice for 20 minutes.

2. Heat 1-2 Tablespoons of the olive oil in a wide, heavy pot with a lid (such as a Dutch oven) over medium-high heat. When the oil is quite hot, remove 3-4 chicken pieces from the lemon juice and brown them on all sides until golden. Rest them on a clean platter while you brown the rest of the chicken pieces (discard marinade). When all the chicken has veen browned, let rest on the platter while you work on the rest of the dish.

3. Add another Tablespoon of olive oil to the pot and turn the heat to medium. Add the peppers, onion, garlic, olives and pimientos, and saute for about 5 minutes, until softened.

4. Add the tomato sauce, 1 Tablespoon Adobo seasoning, and Sazon Goya to the vegetables, mixing to combine. Add the rice and mix well for 3 minutes. Add the chicken broth, stir to combine, cover and cook over low heat for about 5 minutes, until much of the broth has been absorbed.

5. Add the chicken pieces to the pot, mixing to combine them well with the rice. Cover again, and cook over very low heat for 40-50 minutes, until the chicken is cooked through and the rice is plump.

6. When the chicken and rice are fully cooked, sprinkle 3 Tablespoons olive oil over everything, mix well and serve.


Thank you to Rosanna Guzman for the original version of this recipe.