Many of you may say.. “here is another Latin american person giving a recipe that can be found in any google search” but here’s the catch.. is my version of it, the one my kids write about, the one that my forever friends long for; the one that my mom taught me to make without a written recipe, the one that she would just cook in front of me, the one that she would cook for her friends or for large family meals. My version is my mom’s version, the one that my grandma Romelia passed down to her and my aunts. Today I received a picture from my youngest son Keith he was out having dinner , and what did he order? yup you guessed it “Arroz Con Pollo” and teasing my kid I sent him what was for dinner here at home {Arroz con pollo} His Favorite dish! he stated that it was ” not fair”. Afterwards he had his dinner he writes back .. “nothing like yours mom, you need a restaurant” I thought about it for a minute and wished it as well, but then again what kid doesn’t love their mom’s food 🙂 So today I woke up with smile and thank life for another day of everything.. I thank it for one thing I love cooking and love the fact that yes it’s another recipe of a classic but this one is mine and I am sure you will love it. One of the differences is that my version does not have whole chicken parts. But here you go
Fabby's Arroz Con Pollo
A delicious version of a Latin american classic.
Ingredients
- For the chicken
- 2-3 chicken breasts, remove skin
- 2 Pearl onions
- 1 scallion, diced
- 1 TBSP of fresh Cilantro
- Salt to taste
- For the rice:
- 2 Cups long grain rice
- 2 TBSP of Vegetable oil
- 1 Tsp of Sazón Goya with Azafrán
- 1 Tsp of Salt
- 1/2 Cup frozen peas with carrots
- For the Sauce
- 2 TBSP of olive oil
- 1 chicken bouillon packet
- 1 8 OZ can of Goya tomato sauce
- 2 cloves of minced garlic
- ½ cup of shredded red onion
- ¼ cup of red pepper diced
- ¼ cup of green pepper diced
Directions
- Step 1 Cover chicken in water and cook with all ingredients, cook for about 35 minutes. After done cooking take out chicken from stock and let chicken cool. Save about 2 cups of the leftover chicken broth/stock
- Step 2 To make the rice, boil two cups of the chicken stock in a medium pot, add the rice, oil, Sazón Goya and salt. Cover and reduce heat to low and cook for 20 minutes add the frozen peas and carrots cover and let cook for an additional 5 minutes. Once cooked, fluff the rice with a fork.
- Step 3 In a large pot heat oil and add onion, garlic and both of diced peppers stir frequently add shredded chicken, and tomato sauce, add the pocket of chicken bouillon. Cook on med/low heat cover and simmer for five minutes, add diced chicken mix well, if you find it a bit too dry add a couple of tablespoons of chicken broth. Add prepared rice and mix well. Serve and enjoy.
