In article >,
piedmont > wrote:

> (Fancy) Arroz con Pollo
>
> (Latin chicken with rice)
>
> Arroz con pollo, or "rice with chicken," originated in the Andalusia
> region of Spain. It shares similarities with several West African dishes
> such as jollof rice, and may in fact have origins there. The Spanish
> version as was introduced to the New World colonies, and arroz con pollo
> is very popular in the Caribbean, especially in Cuba and Puerto Rico.
>
> 4 to 6 servings
>
> Chicken, cut into serving pieces -- 2 1/2 to 3 pounds
> Lemon or lime, juice only -- 1
> Garlic, minced -- 3 to 5 cloves
> Salt and pepper -- to season
> Olive oil -- 3 tablespoons
> Onion, chopped -- 1
> Green or red bell pepper, chopped --1
> Garlic, minced -- 3 to 5 cloves
> Ham (optional), chopped -- 1 cup
> Rice -- 3 cups
> Tomato, seeded and chopped -- 1 cup
> Chicken stock or water -- 3 1/2 cups
> Green olives -- 10 to 15
> Peas -- 1 cup
> Oregano -- 2 teaspoons
> Salt and pepper -- to taste
> Cilantro chopped -- 1/2 bunch
>
> Method
> In a large bowl, toss the chicken pieces with the lemon or lime juice,
> garlic, salt and pepper and marinate for at least 1 hour or overnight.
> Heat the olive oil in a large, heavy bottomed pot over medium flame. Pat
> the chicken pieces dry and sauté then in small batches to brown on all
> sides. Remove to a platter and set aside.
>
> Add a little more oil to the pot if needed and sauté the onion, peppers,
> garlic and optional ham until the onion is translucent but not browned.
>
> Stir in the rice and tomatoes and cook for another 1-2 minutes. Then add
> the stock or water, olives, peas, oregano, salt and pepper. Lay the
> browned chicken pieces over the top. Bring to a boil, reduce heat to
> low, cover tightly and simmer for about 30 minutes.
>
> Remove from heat and let rest, covered, 10 minutes. Toss all the
> ingredients gently with a fork, garnish with the chopped cilantro and serve.
>
> Variations
> Optional Additions: When sautéing the onions, add 1-2 tablespoons of
> paprika. When adding the stock or water, stir in 1/2 cup pimentos, 1
> tablespoon of capers or a pinch of saffron.
>
> Use a short-grain rice, like Valencia or Arborio, if you can find it.
> Substitute a little beer or white wine for some of the stock or water if
> you like.
> Use achiote oil instead of olive oil for a more authentically Caribbean
> dish.
>
> http://www.whats4eats.com/poultry/ar...n-pollo-recipe
>
> Mike


That's equal amounts of water and rice? (or nearly so)
Is that correct? It's what I will do, but it seems off. I'm using
arborio rice.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Dom Schallerovych 2-10-2010