Arroz Con Pollo

Chicken and rice

 

 

 

˝ cup olive oil

3 tablespoons Achiote seeds

1 or 2 whole chickens cut into parts or
5 boneless breast cut into chunks.

1 brown onions, diced

10 cloves garlic, minced

2 green peppers, diced

1 red pepper, diced

1 jar capers

3 cups long grain rice

˝ bunch cilantro leaves cut up

6 basil leaves cut into strips

4 cups chicken broth

1 jar green olives (pimento stuffed)

3 bay leaves

Salt and pepper to taste

1 can baby peas

 





 

 
 

 

Place ˝ cup of olive oil in a small pan and add the achiote. Heat on medium heat until bubbles form, then remove from heat and let steep. Drain anchiote seeds from oil (should be vibrant reddish-orange color)

Place oil in a large stock pot Heat oil on high and place chicken pieces in pot and brown. This is done just to brown the chicken not to cook it. Remove chicken from pot. Place onions, garlic and peppers in pot. Sauté until soft (do not burn garlic) Put capers in pot and cook for a while with onion mixture. Add rice to the pot with other ingredients, and swirl into the mixture. Let the rice cook for about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and make sure you scrape the pot. Add the chicken pieces back in. Put olives in and mix. Place bay leaves in pot. Check for seasonings note: add salt and pepper at end. Let the mixture cook medium heat until rice is done. Add peas just before serving.

 

 

* Editors note - I have tried many recipes for chicken and rice and this one is the best.

I have yet to find someone who did not love this dish!