On 2/14/2010 2:01 PM, Melba's Jammin' wrote:
> In >,
> > 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.
>
Can't say rice specific I always test during cook and ad if I feel it
needs it, but always start out with the recipe quantities,

--
piedmont, The Practical BBQ'r

http://sites.google.com/site/thepracticalbbqr/

(mawil55)