Arroz Con Pollo

Serves: 4

Alessia Franecki

1 January 1970

Based on User reviews:

56

Spice

56

Sweetness

53

Sourness

47

mins

Prep time (avg)

4.5

Difficulty

Ingredients:

1 cup

Olive Oil

10 cloves

Garlic (minced)

2

Green Peppers (diced)

1

Red Pepper (diced)

1

Pepper (yellow, diced)

2

Brown Onions (diced)

1

Capers (jar)

3 cups

Long Grain Rice

1

Cilantro Leaves (bunch, cut up)

6

Basil Leaves (cut into strips)

4 cups

Chicken Broth

3

Bay Leaves

1

Salt

1

Black Pepper (to taste)

1 can

Baby Peas

4

Plantains

1 cup

Peanut Oil

Directions:

1

Place 1/2 cup of olive oil in small pan and add the achiote

2

Heat on medium heat until bubbles form, then remove from heat and let steep

3

Drain achiote seeds from oil (should be a vibrant reddish-orange color)

4

Place oil in large stockpot

5

Heat oil on high and place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it

6

Remove chicken from pot Place diced onions, garlic, and peppers in pot with the achiote

7

Saute until soft (do not burn garlic)

8

Put capers in pot and cook for a while with the onion mixture

9

Add rice to the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture

10

Let the rice cook for just about a minute

11

Place cut up cilantro and basil in pot

12

Add in chicken broth and make sure you scrape the pot

13

Add chicken pieces back in

14

Put olives in and mix

15

Place bay leaves in pot

16

Check for seasonings (Please note: add salt and pepper at the end)

17

Let the mixture cook on medium heat until the rice is done

18

Add peas just before serving

19

In another medium pot place peeled asparagus in water and boil until they turn bright green

20

Place in ice bath to stop the cooking process

21

To serve, place rice and chicken in a large platter

22

Arrange chicken pieces around platter and rice in the center

23

Place cooked asparagus around the platter and then place pimentos in the center

24

Serve with tostones (recipe follows)

25

Peel plantains and cut at an angle

26

Place in cold water with salt

27

In a large frying pan put in 1/2 cup oil (preferably peanut oil )

28

Place plantains in pan and cook until somewhat soft (they will turn a lovely pale yellow color)

29

Take them out of the pan and smash each one between 2 pieces of foil (folded 2 or 3 times to make a thick pad - place 2 paper towels on top of foil so that you don't burn yourself)

30

Return to frying pan (you may have to add more oil)

31

Fry until crisp and then season with salt

32

Serve with rice and chicken - or just about anything!