Who can resist a delicious arroz con pollo? So delicious, here is my recipe:
3 cups uncooked, long-grain rice
4.5 cups of chicken stock
1 tablespoon salt
1 tablespoon black pepper
1 green pepper, chopped
2 cloves of garlic, minced
1/2 onion, chopped
1 sweet red bell pepper, chopped
1 package of sazon con achiote
Chicken, dark meat (2 legs, 2 wings, 2 thighs)
2 tablespoons of Spanish stuffed Spanish olives, minced
1/4 cup corn oil
In a deep pot o caldero with a lid, at medium-high temperature add the oil. Once the oil is hot, add the chicken. Brown the chicken, then take it out of the pot and set aside. To the pot, add the onion, peppers, and garlic and cook until slightly brown. Then add the olives, sazon, black pepper, salt, and rice. If the rice requires more salt, adjust to taste. Stir the pot, make sure you are mixing all the ingredients. Add the chicken. Add the chicken stock and cook at medium-low temperature until the rice has absorbed all the stock. Once the rice is dry, stir the rice and chicken on more time, cover and let it cook at low heat for 20 minutes. Serve with a green salad or with some friend plantains.
There are many arroz con pollo recipes, some more complicated than others. I like to keep it simple in the kitchen.