Puerto Rican chicken and rice (arroz con pollo)
Ingredients:
4 large chicken thighs broken down to 16 pieces (4 left attached to bone)
1 pkg culantro
1 bunch cilantro
4 cloves garlic
1 onion
1 bell pepper (or aji dulce peppers)
stuffed green olives
capers
2 cups medium grain rice
3 cups chicken broth
1 cup white wine
1/2 can (4 ozs) of Goya Spanish style tomato sauce
1/2 can of Goya gandules (pigeon peas)
2 packages of Goya Sazón with culantro + anchiote
salt and pepper
about 1-1/2 inch piece of dried chorizo minced
olive oil
Directions:
Ingredients:
4 large chicken thighs broken down to 16 pieces (4 left attached to bone)
1 pkg culantro
1 bunch cilantro
4 cloves garlic
1 onion
1 bell pepper (or aji dulce peppers)
stuffed green olives
capers
2 cups medium grain rice
3 cups chicken broth
1 cup white wine
1/2 can (4 ozs) of Goya Spanish style tomato sauce
1/2 can of Goya gandules (pigeon peas)
2 packages of Goya Sazón with culantro + anchiote
salt and pepper
about 1-1/2 inch piece of dried chorizo minced
olive oil
Directions:
Make recaito in blender (see above).
Butcher chicken and season with 1/2 packet of Sazón.
Put a few tablespoons olive oil in heavy pot (like dutch oven) and add a few tablespoons of recaíto.
Add 2 cloves garlic minced, other half of onion and pepper (minced) and saute.
Add chorizo and tomato sauce.
Add chicken pieces and cook for a few minutes till external rawness disappears.
Add wine, olives and capers.
Bring to a boil and cook for a few minutes longer to evaporate alcohol.
Add rice, mix well to coat the grains and cook for a couple minutes.
Add broth and 1-1/2 packets of Sazón with culantro + achiote.
Bring to full boil and continue cooking for about 5-10 minutes until you start to see some of the rice rising to the surface.
At this point, lower heat and cover pot.
Cook for an additional 20 minutes.
Add cooked pigeon peas, remaining culantro (chopped or whole), cover again and let sit.
Butcher chicken and season with 1/2 packet of Sazón.
Put a few tablespoons olive oil in heavy pot (like dutch oven) and add a few tablespoons of recaíto.
Add 2 cloves garlic minced, other half of onion and pepper (minced) and saute.
Add chorizo and tomato sauce.
Add chicken pieces and cook for a few minutes till external rawness disappears.
Add wine, olives and capers.
Bring to a boil and cook for a few minutes longer to evaporate alcohol.
Add rice, mix well to coat the grains and cook for a couple minutes.
Add broth and 1-1/2 packets of Sazón with culantro + achiote.
Bring to full boil and continue cooking for about 5-10 minutes until you start to see some of the rice rising to the surface.
At this point, lower heat and cover pot.
Cook for an additional 20 minutes.
Add cooked pigeon peas, remaining culantro (chopped or whole), cover again and let sit.
