Arroz con Pollo is Yummy at Home! Dominican Fusion #2

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If you haven’t tried one of these Yummy at Home recipes yet, it’s not too late. We’ll be here for a while. In truth, many of us will not return to our “normal lives” for a very long time, even after COVID-19 is done with us. It’s an opportunity to make changes or start a new habit, like cooking! All of my recipes take about an hour or less and can be modified any which way from Tuesday. Try it while you’re at home.

My Arroz con Pollo is made with marinated cubed chicken breast. You may use boned chicken which will need more time to cook and will even more tender than mine. No matter what I make, I always start with side vegetables to go with any food I serve. Broccoli is my favorite for obvious reasons! (Tee Hee) But whatever is fresh will do!

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Start with your spices: salt, pepper, garlic, onion (which I didn’t use), oregano, basil, cilantro and bay leaf. Get the oil nice and hot in a large pot where you will brown the chicken (2-4oz. per person). Once the meat is brown on all sides, about 5 minutes, keep the heat up and add rice (2 cups for 2 people add one cup for each additional adult). Add orzo for a pilaf style, which I didn’t have so I put in stars, of course. Stir that around a bit, and add water as you would for cooking the rice. Add a tablespoon of tomato paste. Bring it to a boil, cover it and turn it down to simmer for 2-40 minutes.  Add turmeric powder or annatto for yellow rice with anti-inflammatory properties. You may also add peas, corn, olives and some sliced tomato.

Serve hot with wedges of ripe avocado or maduros. Enjoy!

 

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