This dish is classic Cuban and one of my all-time favorites. This is comfort food for me as I grew up eating this often when I would visit my grandmother in Miami.
Arroz con Pollo
Serves 8 people
1 whole chicken- 4-5lb
1 medium green pepper
1 medium onion
4 cloves garlic
1 bay leaf
2 T Olive Oil
1 small green pepper- about 4 ounces, diced
1 medium onion- about 6 ounces, diced
2 large garlic cloves, minced
½ cup white wine
1 cup tomato sauce
2 packets of sazon seasoning
1# medium grain rice
1- 8 oz can of peas
Asparagus- for garnish
Diced pimiento- for garnish
-Place first 5 ingredients in a stock pot- cover with cold water and bring to a boil. As soon as it starts to boil, reduce hit and simmer until chicken is completely cooked about 1 ½ hours.
-Once chicken is cooked pull chicken out of pan and reserve the stock.
-Pick the chicken off the bone and set aside.
-In a large stock pot (6-8 qt) saute green pepper, onion and garlic in olive oil. Be careful not to burn the garlic.
-Cook until translucent. Add white wine, tomato sauce and sazon packets and stir until seasoning is incorporated.
-Add the rice and coat with the sauce.
-Add about 4 ladles of the reserved stock. Stir well. As the stock starts to dry up added more ladles of the stock. Keep repeating until the rice is completely cooked.
-When the rice is about ¾ of the way done, add the chicken. Don’t add it too soon or it will completely shred apart, unless you prefer for it to be that way.
-When the last of the stock is almost completely gone, add the peas and stir carefully as not to smash them.
-For the garnish, you can use canned or fresh asparagus and sprinkle the pimientos.