RCI-MT.004.0024.001
Arroz con Pollo IV
This recipe is wonderful. Recently I fixed a Panamanian dinner for close friends here in Colorado with arroz con pollo, plantain, stuffed chayote, mango salad and a coffee dessert. It was a big hit!
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyadvanced
Ingredients
- 3 lbs
- about a cup of Crisco1 unit
- pork cut in small pieces1 lb
- 1 can
- 4 unit
- ½ bottle
- 28 oz
- 2 unit
- 15 oz
- 4 cups
- 1 unit
- saffron <ref>Saffron is expensive and sometimes hard to find. I buy packaged saffron rice and substitute half that kind with regular plain white rice1 tspand it gives it a wonderful flavor.</ref>
- 2 large
- 1 unit
- 4 cloves
- 1 can
Method
1
Heat the Crisco in a large, heavy pot or Dutch oven over medium-high heat. Season the chicken pieces and pork with salt and pepper, then brown them in batches until golden on all sides, about 8-10 minutes per batch.
2
Remove the browned meat and set aside. In the same pot, add the chopped onions and garlic, cooking until softened and fragrant, about 3-4 minutes.
3
Slice the chorizo sausages into rounds and add them to the pot, cooking for 2-3 minutes until browned.
4
Return the chicken and pork to the pot. Pour in the tomato sauce and the can of tomatoes with their juices, stirring well to combine.
5
Add the bay leaves, saffron, and half of the chopped parsley to the pot. Bring to a simmer and cook for 10 minutes to allow flavors to meld.
6
Stir in the 4 cups of rice, coating it well with the sauce. Add the pimentos and stuffed olives, distributing them evenly throughout the mixture.
7
Pour in enough water or broth to just cover the rice by about an inch, season with salt and pepper to taste, and bring to a boil.
8
Reduce heat to low, cover the pot, and simmer for 25-30 minutes until the rice is tender and the liquid is absorbed.
30 minutes
9
Open the can of peas, drain them, and gently fold them into the rice mixture along with the remaining chopped parsley. Let rest for 2-3 minutes to heat through.
10
Taste and adjust seasoning with additional salt and pepper if needed before serving directly from the pot.