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Recipes    |
Arroz Con Pollo
1 3 1/2-4 lbs chicken cut into 8 pieces 4 strips of bacon 1/2 teaspoon Sea Salt 1/2 teaspoon Ground Black Pepper Coarse Grind 1/2 teaspoon Ground Cumin 1 teaspoon olive oil 1 large onion, chopped 1 large green pepper, chopped 4 cloves of garlic, minced or 2 teaspoons Garlic Flakes 1 bottle of beer 3 cups of chicken broth 1 14 oz can of diced tomatoes 1 Bay Leaf 2 teaspoons of Dried Mexican Oregano 2 teaspoons of Ground Cumin 1 1/2 teaspoon Sea Salt 1/2 teaspoon Ground Black Pepper Coarse Grind 3 1/2 cups parboiled rice 1 cup baby peas Directions: 1. Sauté bacon in large frying pan. Reduce heat and cook on low about 10 minutes. 2. Meanwhile, season chicken with cumin, salt and pepper. Adjust for taste if necessary. 3. Remove the bacon from pan, raise the temperature to medium high and add chicken to skillet. 4. Brown chicken on both sides and then remove from pan and keep warm. 5. Add olive oil to the same pan and sauté onion and green pepper. 6. Add garlic and cook 1 more minute, stirring frequently. 7. In a large covered pot, combine beer, chicken broth and diced tomatoes. 8. Add the browned chicken pieces, bacon, cooked onion, garlic and green pepper, bay leaf, oregano, cumin, salt and pepper. 9. Bring to a boil, reduce heat cover and cook on low for 15 minutes. 10. Add the rice, bring to a boil and reduce heat. 11. Cover and simmer on low for 30-45 minutes or until the rice is cooked and not soupy. 12. Add peas during the last 5 minutes of cooking. 13. Remove bay leaf before serving. Serves: 6 |
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