(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
--
piedmont, The Practical BBQ'r

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

(mawil55)

On Feb 11, 10:41 am, piedmont > wrote:
> .... (Latin chicken with rice)
>
> Arroz con pollo, or "rice with chicken," .....
> is very popular in the Caribbean, especially in Cuba and Puerto Rico.
>
One of our favorite dishes. Do you slice the green olives or leave
them whole? We nearly always add a bay leaf or two, and usually make
achiote oil (from olive oil and annatto seeds). It adds only about
five minutes to the time and an extra level of subtle flavor (and
color). We stir the rice around to be sure it's all coated with oil
before we add the tomatoes, and we've used short, medium and long
grain rice for it. I think we slightly prefer medium, like a Valencia
if we can get it. Thanks for a good version of the recipe. -aem

On 2/11/2010 2:14 PM, aem wrote:
> On Feb 11, 10:41 am, > wrote:
>> .... (Latin chicken with rice)
>>
>> Arroz con pollo, or "rice with chicken," .....
>> is very popular in the Caribbean, especially in Cuba and Puerto Rico.
>>
> One of our favorite dishes. Do you slice the green olives or leave
> them whole? We nearly always add a bay leaf or two, and usually make
> achiote oil (from olive oil and annatto seeds). It adds only about
> five minutes to the time and an extra level of subtle flavor (and
> color). We stir the rice around to be sure it's all coated with oil
> before we add the tomatoes, and we've used short, medium and long
> grain rice for it. I think we slightly prefer medium, like a Valencia
> if we can get it. Thanks for a good version of the recipe. -aem
>
I end up slicing the olives only because of my wife's taste's. There is
always a jar of home made achoite oil on the kitchen counter.
Regards, Mike
--
piedmont, The Practical BBQ'r

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

(mawil55)

In article >,
piedmont > wrote:

> (Fancy) Arroz con Pollo
>
> (Latin chicken with rice)
>
<snip>
> 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

Thanks for this. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Thu, 11 Feb 2010 13:41:52 -0500, piedmont >
wrote:

> arroz con pollo
> is very popular in the Caribbean, especially in Cuba and Puerto Rico.

Also Central & South America and the Philippines. You'll find arroz
con pollo followed Spanish colonization.

--
I love cooking with wine.
Sometimes I even put it in the food.

"piedmont" > wrote in message
...
> (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
> --
> piedmont, The Practical BBQ'r
>
> http://sites.google.com/site/thepracticalbbqr/
>
> (mawil55)
My recipe for this is seasoned with saffron and ginger and finished with a
little sherry at the end. A very nice, subtle combination of flavors.
We've loved this dish for years.
Janet

In article >,
piedmont > wrote:

> (Fancy) Arroz con Pollo

Mike, I'm curious about one thing: Why the (Fancy) in front of it? What
is it about your recipe that makes it fancy? (I don't know from arroz
con pollo so I have no benchmark.) Thanks.

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

On 2/12/2010 10:58 AM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> (Fancy) Arroz con Pollo
>
> Mike, I'm curious about one thing: Why the (Fancy) in front of it? What
> is it about your recipe that makes it fancy? (I don't know from arroz
> con pollo so I have no benchmark.) Thanks.
>
Something I added because of the type of and variety of ingredients.

Tomato vs sauce, lemon juice, chicken stock vs water, fresh garlic vs
powder, bell pepper, having the onion, bell pepper, cilantro and fresh
tomato is basically making sofrito fresh in the pot.

--
piedmont, The Practical BBQ'r

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

(mawil55)

Melba's Jammin' wrote:
> piedmont wrote:
>
>> (Fancy) Arroz con Pollo
>
>Mike, I'm curious about one thing: Why the (Fancy) in front of it? What
>is it about your recipe that makes it fancy? (I don't know from arroz
>con pollo so I have no benchmark.) Thanks.

Well, with Arroz con Pollo, to be meaningful Fancy needs to be written
"Elegante".

This is ordinary: http://www.elboricua.com/arroz_de_pollo.html

When I do fancy schmancy I leave the chicken whole, brown it in a
large heavy pot, add all the ingredients plus sausage, shrimp,
gandules, plantinos, saffron, etc., then cover tightly and bake in a
325ºF oven for like three hours, so when pot in inverted all unmolds
and the rice formed a thick delicious chewy crust (bun). Elegante!

This is authentic PR cookery... years ago I dated a PR gal, Dolores
Sanchez could really cook, in more ways than one.

In article >,
piedmont > wrote:

> On 2/12/2010 10:58 AM, Melba's Jammin' wrote:
> > In >,
> > > wrote:
> >
> >> (Fancy) Arroz con Pollo
> >
> > Mike, I'm curious about one thing: Why the (Fancy) in front of it? What
> > is it about your recipe that makes it fancy? (I don't know from arroz
> > con pollo so I have no benchmark.) Thanks.
> >
> Something I added because of the type of and variety of ingredients.
>
> Tomato vs sauce, lemon juice, chicken stock vs water, fresh garlic vs
> powder, bell pepper, having the onion, bell pepper, cilantro and fresh
> tomato is basically making sofrito fresh in the pot.

Okay; thanks.

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

"brooklyn1" > wrote in message
...
>
>
> When I do fancy schmancy I leave the chicken whole, brown it in a
> large heavy pot, add all the ingredients plus sausage, shrimp,
> gandules, plantinos, saffron, etc., then cover tightly and bake in a
> 325ºF oven for like three hours, so when pot in inverted all unmolds
> and the rice formed a thick delicious chewy crust (bun). Elegante!
>
> This is authentic PR cookery... years ago I dated a PR gal, Dolores
> Sanchez could really cook, in more ways than one.
>

That sounds tasty. I love all chicken & rice combos &* have to start trying
some more 'island' ingredients like you mentioned (i'm guessing plantain -
plantinos are small, no?), etc. Sausage & shrimp lend a jambalaya thought.
... .

Van

Van wrote:

>(i'm guessing plantain -
> plantinos are small, no?),


Plantains = plantanos, just a different language.
No clue what a plantino is?

On Sat, 13 Feb 2010 13:14:01 -0500, Goomba >
wrote:

>Van wrote:
>
> >(i'm guessing plantain -
>> plantinos are small, no?),
>
>
>Plantains = plantanos, just a different language.
>No clue what a plantino is?

Mine was a typo... actually it's platano.

Plantains are a type of banana, there are many kinds, and at different
levels of ripness are used differently.

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

Melba's Jammin' > wrote in message
...
[snip recipe]
> That's equal amounts of water and rice? (or nearly so)

Clan Ranger doesn't add equal parts but that's because the daughter-units
don't like al dente rice.

> Is that correct? It's what I will do, but it seems off. I'm using
> arborio rice.

Stick with the instructions printed on the package. They've already guinea
pigged the best result for their product on the unsuspecting. HWSRN
shouldn't be forced to be part of your nasty experiments! (Unless beets are
involved.)

The Ranger

Melba's Jammin' wrote:
>
>[snip recipe]
> That's equal amounts of water and rice? (or nearly so)

The quantity of liquid to add when cooking this ethnic rice dish
depends on the moisture content contained in the other ingredients...
real cooking requires culinary judgement, not precise recipes. Of
course you can always cook Arroz con Pollo like a white girl... make
chicken stew and serve it dumped on a bed of plain burled rice... like
Hot Dish! LOL

In article dth>,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> ...
> [snip recipe]
> > That's equal amounts of water and rice? (or nearly so)
>
> Clan Ranger doesn't add equal parts but that's because the daughter-units
> don't like al dente rice.
>
> > Is that correct? It's what I will do, but it seems off. I'm using
> > arborio rice.
>
> Stick with the instructions printed on the package. They've already guinea
> pigged the best result for their product on the unsuspecting. HWSRN
> shouldn't be forced to be part of your nasty experiments! (Unless beets are
> involved.)
>
> The Ranger

Dude!! I followed the recipe (for a change) and, believe it or do not,
3-1/2 cups liquid was *perfect* for the 3-and-a-titch cups of arborio.
I would not have believed it.

Pictures at 11:00 (or sooner if I get to it).

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

In article >,
brooklyn1 > wrote:

> Melba's Jammin' wrote:
> >
> >[snip recipe]
> > That's equal amounts of water and rice? (or nearly so)
>
> The quantity of liquid to add when cooking this ethnic rice dish
> depends on the moisture content contained in the other ingredients...
> real cooking requires culinary judgement, not precise recipes. Of
> course you can always cook Arroz con Pollo like a white girl... make
> chicken stew and serve it dumped on a bed of plain burled rice... like
> Hot Dish! LOL


Aaah shaddap! I am a white girl and chicken stew over rice is NOT
hotdish. You dipstick! LOL!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Dom Schallerovych 2-10-2010

In article >,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> > Dude!! I followed the recipe (for a change) and, believe it or do not,
> > 3-1/2 cups liquid was *perfect* for the 3-and-a-titch cups of arborio.
> > I would not have believed it.
> >
> > Pictures at 11:00 (or sooner if I get to it).
>
> Are they of you cooking beets?! That's gotta be close to p0rn0graphic! (I'm
> not sure what that is but I know it when I see it.)
>
> The Ranger

You're so cute.
The arroz con pollo pics are posted. See link in sig line below.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Arroz con Pollo, 2-14-2010

Melba's Jammin' > wrote in message
...
> In article >,
> "The Ranger" > wrote:
>> Melba's Jammin' > wrote in message

>> > Pictures at 11:00 (or sooner if I get to it).
>> Are they of you cooking beets?! That's gotta be close to
>> p0rn0graphic! (I'm not sure what that is but I know it when
>> I see it.)
>>
> You're so cute.

I know. I'm drawn that way.

> The arroz con pollo pics are posted. See link in sig line below.

I'm there but they seem to be MIA.

The Ranger

In article >,
Melba's Jammin' > wrote:

> In article dth>,
> "The Ranger" > wrote:
>
> > Melba's Jammin' > wrote in message
> > ...
> > [snip recipe]
> > > That's equal amounts of water and rice? (or nearly so)
> >
> > Clan Ranger doesn't add equal parts but that's because the daughter-units
> > don't like al dente rice.
> >
> > > Is that correct? It's what I will do, but it seems off. I'm using
> > > arborio rice.
> >
> > Stick with the instructions printed on the package. They've already guinea
> > pigged the best result for their product on the unsuspecting. HWSRN
> > shouldn't be forced to be part of your nasty experiments! (Unless beets are
> > involved.)
> >
> > The Ranger
>
> Dude!! I followed the recipe (for a change) and, believe it or do not,
> 3-1/2 cups liquid was *perfect* for the 3-and-a-titch cups of arborio.
> I would not have believed it.

In my experience, chicken gives up some liquid when cooked like this.
And don't forget the cup of tomatoes.

--
Dan Abel
Petaluma, California USA

In article >,
Melba's Jammin' > wrote:

> In article >,
> "The Ranger" > wrote:
>
> > Melba's Jammin' > wrote in message
> > > Dude!! I followed the recipe (for a change) and, believe it or do not,
> > > 3-1/2 cups liquid was *perfect* for the 3-and-a-titch cups of arborio.
> > > I would not have believed it.
> > >
> > > Pictures at 11:00 (or sooner if I get to it).
> >
> > Are they of you cooking beets?! That's gotta be close to p0rn0graphic! (I'm
> > not sure what that is but I know it when I see it.)
> >
> > The Ranger
>
> You're so cute.
> The arroz con pollo pics are posted. See link in sig line below.

I kept that recipe on file. Might have to try it next time hindquarters
are cheap. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

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)

In article >,
piedmont > wrote:

> > 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,

Results with pics are on my website, link in sig line below.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Arroz con Pollo, 2-14-2010

In article
>,
Dan Abel > wrote:

> In article >,
> Melba's Jammin' > wrote:

> > Dude!! I followed the recipe (for a change) and, believe it or do not,
> > 3-1/2 cups liquid was *perfect* for the 3-and-a-titch cups of arborio.
> > I would not have believed it.
>
> In my experience, chicken gives up some liquid when cooked like this.
> And don't forget the cup of tomatoes.

<cough> About those tomatoes. . . . I used sundried. (See the report
and pics on my website, link in sig line below.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Arroz con Pollo, 2-14-2010

In article >,
Omelet > wrote:
> I kept that recipe on file. Might have to try it next time hindquarters
> are cheap. ;-d

At 39 cents/pound, I bought two 10-pound bags. Would have been wrong to
not take advantage of the sale.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Arroz con Pollo, 2-14-2010

In article dth>,
"The Ranger" > wrote:

> Melba's Jammin' > wrote in message
> > The arroz con pollo pics are posted. See link in sig line below.
>
> I'm there but they seem to be MIA.
>
> The Ranger

Have you looked again? They're there. Follow the link on the home page.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Arroz con Pollo, 2-14-2010

In article
>,
Melba's Jammin' > wrote:

> In article
> >,
> Dan Abel > wrote:
>
> > In article >,
> > Melba's Jammin' > wrote:
>
> > > Dude!! I followed the recipe (for a change) and, believe it or do not,
> > > 3-1/2 cups liquid was *perfect* for the 3-and-a-titch cups of arborio.
> > > I would not have believed it.
> >
> > In my experience, chicken gives up some liquid when cooked like this.
> > And don't forget the cup of tomatoes.
>
> <cough> About those tomatoes. . . . I used sundried. (See the report
> and pics on my website, link in sig line below.

<cough><cough><cough> Yeah, *after* I posted the above, I went to your
site and read about the substitution. Oh well, another theory shot to
hell. And here I thought I was such a careful reader!

--
Dan Abel
Petaluma, California USA

Melba's Jammin' wrote:
> In article >,
> piedmont > wrote:
>
>>> 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,
>
> Results with pics are on my website, link in sig line below.
>

Looks great! I like these kind of dishes because there really isn't a
right way or wrong way to make them. My personal preference would be to
leave out the peas and add mushrooms... but it is all good.

Thanks for the pictures...... made me hungry!

George L

In article
>,
Melba's Jammin' > wrote:

> In article >,
> Omelet > wrote:
> > I kept that recipe on file. Might have to try it next time hindquarters
> > are cheap. ;-d
>
> At 39 cents/pound, I bought two 10-pound bags. Would have been wrong to
> not take advantage of the sale.

I agree!!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

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