Arroz con Pollo

Arroz con Pollo is a delightful and authentic specialty that captures the robust and aromatic flavors of Latin American cuisine. This dish gains its wonderful taste from a harmonious blend of seasonings, including garlic, Mexican oregano, and chili powder. The result is a rich and flavorful chicken and rice dish that is sure to satisfy your taste buds.

INGREDIENTS:

• 1 can (14½ ounces) diced tomatoes, drained
• ½ cup chopped onion
• 4 garlic cloves, peeled
• 1 teaspoon salt, divided
• ½ teaspoon dried Mexican oregano
• ½ teaspoon chili powder
• ½ teaspoon pepper, divided
• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 3 tablespoons canola oil, divided
• 1½ cups uncooked long grain rice
• 3 cups chicken broth
• 1 cup frozen peas

PREPARATIONS:

1. In a blender, combine the diced tomatoes, chopped onion, garlic, ½ teaspoon salt, dried Mexican oregano, chili powder, and ¼ teaspoon pepper. Cover and process until the mixture is smooth. Set it aside.
2. Sprinkle the chicken pieces with the remaining salt and pepper. In a large skillet over medium heat, cook the chicken in batches with 2 tablespoons of canola oil for about 10 minutes or until it is lightly browned. Once done, remove the chicken from the skillet and keep it warm. In the same skillet, sauté the rice for about 2 minutes or until it is lightly browned. Stir in the chicken broth.
3. In a Dutch oven, heat the remaining canola oil and add the tomato mixture. Bring it to a boil and cook and stir for about 4 minutes. Stir in the rice mixture and bring it to a boil.
4. Arrange the browned chicken pieces in the pan. Reduce the heat to medium, cover, and cook for 25-30 minutes or until the rice is tender and the chicken juices run clear. Then, stir in the frozen peas, cover, and let it stand for about 4 minutes or until the peas are heated through.

YIELD: Makes 5-6 servings.

COOKING TIME: Approximately 50 minutes.

SPECIAL INSTRUCTIONS:

• Be sure to keep an eye on the chicken while browning to avoid overcooking.
• Allow the dish to stand briefly after cooking to let the flavors meld.

TIPS:

• For a spicier version, you can adjust the amount of chili powder to your taste preference.
• Garnish with fresh cilantro and a squeeze of lime juice for an extra burst of flavor.

In conclusion, Arroz con Pollo is a time-honored dish cherished across Latin America and the Caribbean, believed to have its roots in Spain. Its popularity has transcended borders, and it has become a staple in many households worldwide. The harmonious blend of seasonings, coupled with the tender chicken and perfectly cooked rice, makes this dish a true celebration of Latin American flavors.

The unique combination of diced tomatoes, garlic, Mexican oregano, and chili powder brings a depth of taste to every mouthful. As you savor the tender and succulent chicken pieces alongside the fluffy rice, you’ll be transported to a culinary journey through Latin American traditions.

Arroz con Pollo is not only a delicious and satisfying meal but also a versatile one. It can be served as a comforting family dinner or as a delightful centerpiece for gatherings with friends. The addition of vibrant peas adds a pop of color and freshness to the dish, making it a visually appealing treat.

So, gather your ingredients and embark on a culinary adventure that celebrates the rich and vibrant flavors of Latin American cuisine. Whether you are new to Arroz con Pollo or a seasoned enthusiast, this delightful specialty is bound to become a favorite on your dining table.