I was raised in Cuba as a child and have always enjoyed my grandmother's traditional arroz con pollo. The recipe is in my head and normally done by feel but I'll do my best to nail it down here. The Spanish or Latino triad is called sofrito and is composed of onion, bell pepper (or pimiento) and garlic. You will see it used in many Latino dishes including this one.
Ingredients
1 cup long grain rice
2 chicken breasts
2 cups chicken stock
1 healthy pinch of Spanish or Iranian saffron
1 onion, chopped
1 green bell pepper, roughly chopped
2 garlic cloves, crushed or minced
salt and pepper to taste
olive oil
Start by preparing the saffron. Put the saffron threads into a small ramekin or cup and add just enough water to cover it. Saffron releases its color and flavor in water, not in oil so you want to steep it a little. The result will be red threads in bright yellow water.
put a glug of olive oil in a large sauce pan and heat it. Add the chopped onions, pepper and half the garlic and cook for a minute. Then add the rice. Cook for a couple of minutes to allow the rice to pick up the flavors. Add the stock, cover the pan and bring it to a near boil. Turn it down to a simmer and set the timer for 20 minutes.
Cut the chicken breasts into thin slices or a large dice as you prefer. Brown the chicken in a hot skillet with some olive oil, salt, pepper and th other half of the garlic. This should take less than 5 minutes. Now add the chicken and saffron (threads and water) to the pot and stir it up well. Recover the pot and smack your lips as you wait for the rice to finish its 20 minute cook time. The rice should have a strong yellow color when done. I usually serve it with fried plantain and Cuban (espresso) coffee.
You can also prepare it without the chicken and it becomes a popular side dish called arroz cubano.
I've seen it prepared like risotto but in my experience that tends to overcook the chicken. Hope you enjoy it.
Ingredients
1 cup long grain rice
2 chicken breasts
2 cups chicken stock
1 healthy pinch of Spanish or Iranian saffron
1 onion, chopped
1 green bell pepper, roughly chopped
2 garlic cloves, crushed or minced
salt and pepper to taste
olive oil
Start by preparing the saffron. Put the saffron threads into a small ramekin or cup and add just enough water to cover it. Saffron releases its color and flavor in water, not in oil so you want to steep it a little. The result will be red threads in bright yellow water.
put a glug of olive oil in a large sauce pan and heat it. Add the chopped onions, pepper and half the garlic and cook for a minute. Then add the rice. Cook for a couple of minutes to allow the rice to pick up the flavors. Add the stock, cover the pan and bring it to a near boil. Turn it down to a simmer and set the timer for 20 minutes.
Cut the chicken breasts into thin slices or a large dice as you prefer. Brown the chicken in a hot skillet with some olive oil, salt, pepper and th other half of the garlic. This should take less than 5 minutes. Now add the chicken and saffron (threads and water) to the pot and stir it up well. Recover the pot and smack your lips as you wait for the rice to finish its 20 minute cook time. The rice should have a strong yellow color when done. I usually serve it with fried plantain and Cuban (espresso) coffee.
You can also prepare it without the chicken and it becomes a popular side dish called arroz cubano.
I've seen it prepared like risotto but in my experience that tends to overcook the chicken. Hope you enjoy it.