Arroz con Pollo (Nica Style)
I made this nostalgic dish for my little brother when he visited from AZ so I’ve made some Latin comfort food, arroz con pollo. Recipe is below!
Ingredients:
4 breasts of chicken
8 cups of water
1 onion
1/2 cup of real lemon
3 cloves garlic
half a green pepper
salt and pepper
1 stick of butter
1 jar of spanish olives 6oz
1 cup of capers plus 1/4 of the caper juice
3/4 cup of cocktail onions
1/2 cup relish
2 tablespoons of yellow Mustard
2 tablespoons of ketchup
1 small can of tomato paste
1 package of frozen Green Giant Sweet Peas
Parmesan cheese for garnish
Directions:
Throw chicken, water, real lemon, cloves of garlic, green pepper salt and pepper in a big stew pot for 50 minutes medium-high boiling the chicken
You can shred the chicken apart when it’s cooled.
In the mean time, cook 2 cups of rice. Mahatma in the 4 cups of the chicken broth that’s left over from cooking the chicken. Rinse the white rice with cold water once. Add 3 tablespoons of vegetable oil in the pot where you going to cook the rice. Heat up the oil on high heat. Add the rinsed rice in and sister it for a minute or so. Stirring it around. Add the 4 cups of chicken broth and bring to a boil. Once you see bubbles, bring heat down to low/simmer. Set timer to 10 minutes, stir the rice a bit (especially by the bottom) and then cover again with lid for another 10 minutes.
While rice is cooking. Shred your chicken if you haven’t already and in the same pot you made the chicken.
Melt 1 stick of butter add the chicken, cook the chicken.
Now add :
- 1 cup of 3oz capers and 1/4 cup of the juice.
- 1 cup of spanish olives 6oz and 1/4 cup of the juice.
- 3/4 cup of cocktail onions and 1/4 cup of the juice
- 1/2 cup relish
- 2 tblsp of mustard
- 2 tblsp ketchup,
- 1 small can of tomato paste
Finally, add the rice to the chicken mixture.
Now place the arroz con pollo in a lasagna pan like a pyrex or aluminum pan, add the sweet peas, and top off with a layer of parmesan.
Enjoy!
