Arroz con Pollo (Chicken and Rice)

The first time I tried this next dish was in 2010, when I made my first trip back to Cuba; this was my first trip back in over 10 years.  I stayed a couple of days with my parents at one of their friend’s house.  There Odalys, the nice lady whose house we stayed at, made this awesomely delicious meal for us.  I was watching her chop onions, dice red peppers and mince garlic.  I asked her what she was preparing for us and she told me “Arroz con Pollo” (chicken and rice). The chicken and rice I knew was when my mom cooked chicken in a tomato sauce (Pollo en Salsa) poured over white rice.  She explained that Arroz con Pollo was and infusion of chicken and rice.  

It was so flavorful and delicious that I still remember it until this day, so I decided to take a shot at and make it myself.  I had never made Arroz con Pollo before, but it turned out surprisingly delicious considering it was my first time cooking it.  I will definitely cook  Arroz con Pollo more often now.  Well here is my recipe.

Ingredients:

     2lbs of chicken (skin on)

  1 8oz can of tomato sauce

    1 small bag of frozen peas

   1 bay leaf

2 tsps of cumin (divided)

 1 red bell pepper

4 cups of rice

6 cups of chicken stock

 ¼ cup of oil (olive, vegetable or whatever you prefer)

 Salt and pepper to taste

 ½ tsp. of oregano plus a pinch more for chicken

I added half of a large Hillshire Farm smoked sausage link*

1 tsp. of turmeric or 1 packet of Goya with Saffron (found on the Hispanic Foods isle at most supermarkets).

Instructions:

• In a bowl combine the chicken, pinch of oregano and 1 tsp. of cumin, add salt and pepper to taste.  Let it stand for a few minutes.

• Then mince the garlic, chop the onion and cut the red pepper into strips.  Turn the stove to medium and in a wide, shallow pan add the oil and heat it. Make sure the pan has a tight fitting lid.

• Add the chicken and cook until brown all over (about 8 to 10 minutes).  Remove the chicken and set aside. Then add the onion, garlic, and pepper to the oil, cook for about 2 minutes. Be careful not to burn the garlic.

• At this point add the chicken stock, can of tomato sauce, and beer.  Add the bay leaf, cumin, oregano, peas, turmeric or packet of Goya with saffron, and cooked chicken.  (If you included the sausage like me add it at this point too).

• Add the rice and more salt and pepper to taste.  Stir everything and place a lid on the pan. Reduce the heat to low.

• Let the rice cook for about 20 minutes or until the liquid is absorbed and the rice is cooked.  Fluff the rice with a fork and Enjoy!

Arroz Imperial/ Imperial Rice

Arroz Imperial/ Imperial rice is my go to comfort food.  It is composed of layers of rice, mayonnaise, shredded chicken or beef, ham, and cheese.  The preparation process is lengthy but definitely worth it.  Whenever I make it I try to invite a few people over since I make a lot of it  because is very easy to go overboard with the portions. 

It is definitely not the typical Arroz con Pollo (chicken and rice) but a delicious rice, chicken, and ham bake.  This recipe calls for two of my favorite things to eat, one is cheese and the other one is red bell pepper. I can eat one whole red bell or even two at a time (raw, grilled, etc...).

I’m obsessed with cheese so I always put a little extra on anything that calls for it. Remember when cheese is involved there is no way you can go wrong when adding tons of it.  I know adding mayonnaise to rice is a bit strange, but mayo helps the rice stay nice and moist during the baking time. I accompany with a cucumber salad (just cucumbers with vinegar and salt) and fried sweet plantains.  Enjoy!

Ingredients

·  3lbs. chicken breast

·  1 cup medium onion, chopped and divided into two ½ cups.

· 1 red bell pepper, chopped

· 4 large garlic cloves, minced

·  2 tbsp. cooking wine

·  5 cups long grain rice

·  1 cup mayonnaise

·  2 cups shredded cheese(as preferred, I use mild Cheddar)

·  1 8oz can tomato sauce

·  salt & pepper, to taste

·  1 tbsp. cumin

·  1 tbsp. oregano

·  1 bay leaf

·  About 3-4 tbsps. Extra Virgin Olive Oil

·   pimento peppers, for garnish

·   2 cups of Hickory smoked ham (processed in a food processor so is very fine)

·   1 1/2 tbsps. Turmeric

 Instructions

1. Wash chicken and place in a heavy pot with enough water to cover the chicken. Add ½ cup onion and 2 cloves garlic, coarsely chopped. Add salt and pepper to taste. Bring to a boil, then simmer uncovered until the meat starts to fall apart.
2. Remove the chicken and reserve the broth to cook the rice with. After chicken has cooled, shred the chicken using a fork. Set aside.
3. Make the “Sofrito” by first setting the heat on medium, pour in enough olive oil to cover the bottom of your saucepan and add the chopped green peppers first. Sauté for about 5 minutes and then add the rest of the onions. Continue to sauté for another 5 minutes then add salt, pepper, cumin, oregano, bay leaf and garlic. Sauté an additional 2-3 minutes, making sure not to burn the garlic. Your onions should be transparent. Raise your stove top temperature to high and immediately add your cooking wine and tomato sauce cook for about 1 minute.
4. Add the chicken to the Sofrito mixture and cook on high for about 2 minutes. Set aside the chicken mixture.
5. Cook the rice either in a rice cooker or a heavy pot. First wash the rice and drain the dirty water.  Then add 5 cups of the chicken broth you had set aside to the rice, stir. Add the Turmeric until rice is a nice yellow color. Bring rice to a boil, then cover and reduce to a simmer for about 20 minutes, until the rice is cooked. 
6. Preheat oven to 350 degrees.
7. In a 13x9 foil pan, start by spreading one medium layer of rice across followed by a layer of evenly spread mayonnaise and a layer of the 2 cups of ham. Then repeat another layer of rice, mayonnaise and add a layer of the chicken that was set aside. Top it off by adding another layer of rice followed by a layer of the cheese.
8. Bake for 15-20 minutes. The cheese should be melted.
9. Garnish the completed dish with strips of pimento.