Arroz con Pollo • Chicken and Yellow Rice
Servings: 12
Ingredients:
Sazón Goya
with saffron is a seasoning mix found in Latin American
markets or in the ethnic section of many supermarkets.
Broth
Toast the saffron in a small dry skillet for a few
minutes over medium heat. Pulverize the saffron in a mortar or between 2
sheets of wax paper with the back of a wooden spoon.
Directions
• Marinate
the chicken pieces in the sour orange juice or lemon and orange mixture at
least for 2 hours, but preferably overnight.
• Place all
the ingredients for the broth in a large pot, bring to a boil, reduce the
heat and simmer for 1 hour. Strain and set aside.
• Cook
the arroz con polio in an extra large Dutch
oven or in a cazuela, which is a style of Dutch oven that is sold in
Latin American markets and in some supermarkets. The sides of the cazuela
are not as high as the regular Dutch oven.
•
Dry the chicken pieces with paper towels. Heat the oil in
the pan over medium heat and in it sauté the chicken pieces. Add the ham and
sauté also. Remove the chicken and ham from the pan and set aside. The
chicken skin can be removed if you are concerned with fat.
• In the
remaining oil in the pan, sauté the onion, sweet peppers and garlic for 4 or
5 minutes. Add the garlic last to prevent it from burning which will give
the dish a bitter taste. Add the tomato and cook for 5 minutes longer over
low heat.
• Add 2
tablespoons of Goya seasoning, the saffron, salt, cilantro and the bay
leaves. Add the chicken and the ham and 8 cups of broth.
• Bring all
to a boil, add the rice, and bring to a boil again. Stir, reduce the heat,
cover, and simmer for 25 minutes.
• Remove
the bay leaves, pour the wine over all and gently fold in the peas. Spread
the grated cheese over the surface of the rice and garnish with the
following:
Garnish
• All the
garnishing ingredients are traditional and are placed in spokes radiating
from the center which is decorated with a small bunch of parsley.
• Cover and
let stand for about 5 minutes before serving.
Poultry
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