Posted by GinaZ
Posted by MJDoc12
do you have a recipe for it? to be totally honest i think just about every single latina has a different way to make it. ![]()
LOL nope no recipe! Im just planning to mix it all together and throw in some olive oil, salt, and pepper. I didn't know if there were any other spices I should throw in for more flavor?
like yesi said---i never ever use pre-mixed spanish rice. i think my mom would beat me with a wooden spoon.
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but thats cause we are all about doing it from scratch. its like an italian person serving sauce from a jar!
when i make it--i use white rice........and put a bunch of seasonings in a caldero first--like tomato sauce, sazon, cumin, fresh garlic, sofrito or recaito, etc. let that cook up and then add the rice with boiling water. this is of course after i've already browned some chicken in the caldero first and leaving the drippings in it.
i'm not sure if you are just making boxed spanish rice and then added some chicken to it or not.
if you ever go for the good old fashioned one...this is a starter receipe to follow...i don't think you NEED the capers in there--you could use onions instead i bet
Arroz Con Pollo
2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid and the red peppers too.
1 teaspoon alcaparras (capers)
½ cup sofrito
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water
In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until the rice is tender.
Hints . . .
Don't concern yourself with weighing the meat too much. If you are serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to become 'amogollao' or sticky.
It is traditional to cook the chicken with bones and all. People will just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for decoration.
Don't let your rice get 'ahumado' or smoked from cooking at too high temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a crockpot all day with seasonings and when you get home from work debone and use the broth to make the rice.
