Arroz Con Pollo (Tania Mustashi Recipe)
katyesquivel wants to cook this
- 4 skinless chicken breast ( you will cut into chunks)
- 1 medium onion (chopped)
- ½ green pepper (chopped)
- 4 garlic cloves (chopped)
- Yellow coloring 1 tblsp
- 1 Beer
- ½ cup white cooking wine ( I use Vino Seco)
- Salt
- Pepper
- Soy sauce ( 2 Tblsp)
- 1 can tomato sauce
- 1 small can sweet peas
- 1 small can red pimentos
- 1 small can asparagus
- I hard boil egg (only if you want to decorate the rice at the end)
- 1 bag 12 oz. rice ( I use the brand Diana Spanish rice) (it is Valencia rice) this is very important other rice will not be the same any brand is ok but it must be the Valencia type rice or California pearl rice
- 2 Tblsp of Olive Oil
- 1 chicken broth cube ( I use Maggi chicken cubes)
- Dash oregano
- 1 laurel leaf
1. In a bowl cut up the chicken chunks put some salt, pepper and soy sauce set aside
2. In a deep cooking pot sauté the onions, garlic, pepper, med heat stir until the onions are translucent then add the
Tomato sauce stir a little then add the chicken chunks with the soy sauce. (reduce heat and stir occasionally for about 5 to 8 minutes) make sure it does not stick to the bottom. Stir until chicken starts to cook.
3. In the pot add I small can peas with the water, the white cooking wine, add dash of oregano, pepper, laurel leaf, the yellow coloring, 2 ½ cups of water with the chicken cube dissolved in it, salt (not too much because you already have many salty ingredients)
4. After you have added all the above wait until it start boiling add the rice and lower the temperature. Stir well and cover check in about 20 minutes. If it looks like the rice is almost done add 1 beer. And lower the temp to low and let it sit until done.
5. Taste it make sure it is cooked.
6. To decorate the rice get the red pimentos, cut the hard boil egg and asparagus and decorate the rice once it is done. I also add all the juice from the red pimentos to the rice. If you like to get fancier you can also make the alioli.
This is purely from just doing it for many years. I don’t have anything written down.
Good luck, call me at home 417-4477 tonight if you need any guidance and tell me what time should we come over. :-)
2. In a deep cooking pot sauté the onions, garlic, pepper, med heat stir until the onions are translucent then add the
Tomato sauce stir a little then add the chicken chunks with the soy sauce. (reduce heat and stir occasionally for about 5 to 8 minutes) make sure it does not stick to the bottom. Stir until chicken starts to cook.
3. In the pot add I small can peas with the water, the white cooking wine, add dash of oregano, pepper, laurel leaf, the yellow coloring, 2 ½ cups of water with the chicken cube dissolved in it, salt (not too much because you already have many salty ingredients)
4. After you have added all the above wait until it start boiling add the rice and lower the temperature. Stir well and cover check in about 20 minutes. If it looks like the rice is almost done add 1 beer. And lower the temp to low and let it sit until done.
5. Taste it make sure it is cooked.
6. To decorate the rice get the red pimentos, cut the hard boil egg and asparagus and decorate the rice once it is done. I also add all the juice from the red pimentos to the rice. If you like to get fancier you can also make the alioli.
This is purely from just doing it for many years. I don’t have anything written down.
Good luck, call me at home 417-4477 tonight if you need any guidance and tell me what time should we come over. :-)
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Ended Sun, Oct 31 2010
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