Viviana's Arroz con Pollo Poncena |
| Name: |
Maria Phelps |
| Base: |
Fort Bragg |
| Recipe: |
Recipe from my Great Aunt Viviana
Utensils:
One Caldero(4"/5"Rice Pot)
One Fry Pan (nonstick)
Large serving plate/bowl(Corningware or plate style)
One large bowl to season meat in
One wooden spoon(or heat resistent for rice)
sharp paring knife or santoku knife
One meat fork
measuring cups
measuring spoons
cutting board
Ingredients:
2 lbs Chicken Breasts, trimmed and cleaned
(bone-in or skinless)
3-3 1/2C rice(long/med grain)
8-10 oz carton of chicken broth or water
1 can(150z) pigeon peas(gandules verdes)
2 bay leaves
1-2 tbsp olives
2 tbsp achiote oil
3 tbsp sofrito
2 tsp olive oil
2 seasoning pkt sazon
1 tbsp red pimientos(jarred,sweet)for garnish
salt and pepper(to taste)
In caldero put in achiote oil, bay leaves, salt and pepper, do not heat. Let stand.
On cutting board trim any bits of fat from chicken. Then in large bowl, place chicken breasts and add olive oil 1 tbsp sofrito and 2 seasoning packets of sazon. Heat fry pan on low to med heat and put in chicken. Fry lightly on both sides of each breast for 2-3 min or until slightly golden brown then turn off heat and let chicken rest.
Heat caldero on med heat and add olives, beans, 2 tbsp sofrito, and rice. Coat rice with seasonings and oil in the pot. Pour in 8-10 oz of chicken broth or 3-3 1/2C water. Bring pot to low heat, add chicken and cover well. Check rice every 10- 15 min and stir to prevent rice from sticking and burning to pot.
Your rice ready to serve when liquid is fully absorbed and rice is plump and soft. Turn off heat from pot, plate and garinsh with sweet red pimiento. Enjoy!
Serves 4-6 |
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