Sunday, November 14, 2010

Dinner Tonight: Arroz con Pollo

For this meal, we're going to pretend that it was a recipe I picked up from an abuela in Mexico, instead of from my grocery store's e-mail newsletter. Which is why I'm titling it "Arroz con Pollo" instead of the infinitely more boring "Chicken with Rice". Yes, it means the same thing, but food sounds so much more interesting when it's in another language, does it not? (So I should be careful ordering from a German menu, or other foreign-to-me tongue, that I don't order something like cow's feet because it sounds pretty and exotic...) 


Anyway, here's the recipe: (courtesy of Hen House Market)


Chicken with Rice (or, Arroz con Pollo, which is rice with chicken, but sounds better)



4 slices bacon
1 1/2 lbs chicken parts
1 cup chopped onion (1 small)
2 cloves garlic (large)
2 cups long-grain white rice
2 1/2 cups salsa (24-ounce jar)
1 3/4 cups chicken broth (14 1/2-ounce can)
8 oz tomato sauce ( 1 can)
1 tsp salt
1 tsp ground cumin



Cook bacon in large saucepan over medium-high heat until crispy; remove from saucepan. Crumble bacon; set aside. Add chicken to saucepan; cook, turning frequently, for 5 to 7 minutes or until browned on all sides. Remove from saucepan. Discard all but 2 tablespoons drippings from saucepan.

Add onion and garlic; cook, stirring occasionally, for 3 to 4 minutes or until crisp-tender. Add rice; cook for 2 to 3 minutes. Stir in salsa, broth, tomato sauce, salt and cumin. Bring to a boil; place chicken over rice mixture. Reduce heat to low. Cook, covered, for 20 to 25 minutes or until most of moisture is absorbed and chicken is no longer pink near bone. Sprinkle with bacon.

7 comments:

  1. Arroz con Pollo is one of my favorite Colombian dishes, my mom makes the best but the recipe's a secret :D Yours looks so good with bacon, yum!

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  2. this looks good!

    you look great btw, looking at your previous posts

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  3. You sure make me drool with your delicious recipe posts lady!

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  4. hmmmmm.. I make Puerto Rican Arroz con Pollo which is heavy on the pork fat (I use salt pork or fat back) and saffrito. You must try it. The gandules make it unique.

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