Arroz con Pollo
Ingredients:
3 lbs chicken, assorted pieces
1 T. achiote powder
1 T. ground cumin
½ T. ground coriander
10 garlic cloves, crushed
2-3 T. oil or butter
1 white onion, diced
4 roma tomatoes, diced
1 bell pepper, diced
1 cup beer or white wine
1- 1 ½ cup broth
2 cups rice
2 medium carrots, diced
1 cup peas
3 T. finely chopped cilantro
Method:
- Mix the crushed garlic, achiote, cumin, coriander and salt together. Rub the garlic seasoning on the chicken pieces.
- Heat the oil on medium high heat in large pan, add chicken pieces and cook until browned on each side.
- Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.
- Add 1 cup of beer or white wine, cook for 20-25 minutes over medium heat until liquid is reduced by half.
- Add the broth or water, rice, peas and carrots, mix well. Cover and cook over medium heat for about 20 minutes.
- Reduce the heat to low and cook for an additional 10-15 minutes or until the rice is tender but still slightly firm.
- Stir in chopped cilantro and serve with ripe fried plantains, a small salad, pickled onions, avocado slices.