8/1/09

Ecuadorian Arroz Con Pollo

This last weekend we had family visiting us. So I asked Sahily if she would make her delicious Arroz con Pollo and let me take pictures of how she makes it. So Sahily Thank you for sharing with us this Ecuadorian dish. Let's get cookin'.

Here's the line-up: Chicken, rice, onion, bell pepper (she usually uses red and green, we only had a red one), Sazon Goya seasoning, Frozen peas and carrots, cilantra, worcestershire sauce, soy sauce, olive oil, salt, pepper, Cumin (Durg's butt is not an ingredient, sorry. Sahily, I found the recipe I wrote the first time I saw you make this and it had cumin in it, correct me if I'm wrong.)



First of all, you'll want to start your rice. Either on the stove or in a rice cooker. Sahily said she usually adds one packet of the sazon goya seasoning to the rice, but we forgot this time. After that cut up your chicken breasts. Sahily also said that if you want it authentic, that they usually will boil the chicken with veggies (to make a broth) and then they shred the chicken. She just likes to chop it into bite size pieces. After you cut it season it with salt and pepper and cumin (this is what my other recipe showed).

Heat about 2 tbsp. of olive oil in a skillet over medium heat and add your chicken.

While your chicken is cooking slice your onion and bell pepper. She makes it look so easy :).


Now back to the chicken... Add 2 packets of Sazon to your chicken and stir.


And this is what you'll get. It adds color and flavor to the overall dish.


Add the onion and pepper and simmer for 1-2 minutes.



Add 1 Cup of chicken broth. It's looking good.



Now we add 2 tbsp + 1 tsp. of worcestershire sauce and 2 1/2 tsp. soy sauce. (While we were eating this for dinner Sahily thought that maybe it needed a little more worcestershire sauce, so add more if needed.)



Next we add the peas and carrots and let it simmer for a little while.



While it's simmering grab a handful of cilantro and chop it (it was about 1/2 C. chopped).


And after you have chopped the cilantro, add it into the chicken. Also, taste it, try not to eat too much, I know it's good, but you HAVE to wait, add some salt if it needs it.



And also add 2 tbsp. of butter




Here's the rice. Remember we forgot to add the sazon to the rice, but it didn't matter, it was still delicious.



Then add your chicken mixture with your rice....


And here it is!! Arroz con Pollo. Now you can eat as much as you want! Thank you Sahily again for the wonderful recipe!!
(When we made it this last weekend, we used 3 C. dry rice, and probably around 5-6 chicken breasts and that fed about 8-10 adults.)


Arroz Con Pollo (From Ecuador)
5-6 chicken breasts
3 C. uncooked rice
2 tbsp. olive oil
1 medium onion
1 bell pepper (or half red and a half of green)
3 packets of Sazon Goya seasoning
1 C. Chicken Broth
1 1/2 C. frozen peas and carrots
1/2 C. of cilantro, chopped
Salt
Pepper
Cumin
2 tbsp. Butter
In a rice cooker or on the stovetop cook 3 cups of rice.
Trim the fat off of the chicken breasts and then cut into bite-size pieces. In a skillet, heat 2 tbsp. of olive oil over medium and add your chicken. While the chicken is cooking slice the onion and bell pepper.
Add 2 packets to the chicken and stir. Add the sliced onion and bell pepper and simmer for 1-2 minutes. After it has simmered add 1 C. of chicken broth and simmer a little longer. Add 2 tbsp. + 1tsp. of worcestershire sauce, and 2 1/2 tsp. of soy sauce. Add 1 1/2 C. of frozen peas and carrots and let simmer for about 2 minutes.
While it's simmering, chop your cilantro (1/2 C.) Add the cilantro to the chicken and taste. Add salt if needed. Add 2 tbsp. butter.
When the rice is done, mix the chicken with the rice and stir until mixed together. Enjoy!!
Oh, I forgot one thing Sahily said. In Ecuador they would always eat this with Ketchup. Sahily please let me know if I missed anything.

2 comments:

  1. That looks so yummy! I am totally trying this out!

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