Man, I am on a roll! This is my third new recipe today. I think I'm using newer recipes more in the beginning of the week because hubby is back in school again. His classes are scheduled more in the middle of the week where I don't have too much time to experiment.
Anyway, I've been dying to make Arroz con Pollo for a long time, but I somehow convince myself not to because it just reminds me of my Paella recipe. I thought, why make another rice dish that tastes the same? But I was watching a show on the Cooking Channel where they were making it, and so it inspired me to give it a try for dinner tonight.
I've seen quite a few recipes online, but I found this recipe from the Cooking Channel. I've modified the original recipe because I didn't have some of the ingredients it called for. I also cut the recipe in half. It came it out quite tasty and it won the approval of hubby and daughter. Its definitely different from paella.
1/4 cup achuete oil (annato seeds cooked in oil)
3 boneless, skinless chicken breast, cut into large chunks
salt & pepper to taste
1/4 cup sofrito
1/2 tsp. cumin
pinch of ground cloves
2 cups long grain rice
3 cups chicken broth
3/4 cup frozen peas and carrots
1/2 red bell pepper, cut into strips
1 medium onion, cut into large chunks
8-10 garlic cloves, peeled
1/2 bunch cilantro, washed
2 plum tomatoes, cut into large chunks
1/2 red bell pepper, cut into large chunks
1) First make the sofrito by combining all its ingredients in a food processor and puree until smooth. Set aside.
2) In a wide, shallow pan, heat half of the achuete oil. Season chicken with salt and pepper and cook in the oil for about 5 minutes until it starts to brown. Remove from heat.
3) Heat the remaining oil in the same pan and add the sofrito. Season with salt and pepper. Increase the heat to high and boil until water has evaporated. Add cumin and cloves.
4) Stir in rice until it is coated with the sofrito mixture. Stir in the cooked chicken. Add chicken broth and bring to a boil. Continue cooking until the liquid reaches the level of the rice. Gently stir in peas and carrots and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, about 15-20 minutes. Fluff with a fork and serve.