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  Home » Mexican Recipe » Arroz con Pollo (Chicken and Yellow Rice)
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  Arroz con Pollo (Chicken and Yellow Rice)
  Category: Mexican Recipe  
  By:  Administrator  
  Date Posted: Nov. 1, 2011
  Hits: 631
  Rating:  (2.9) votes 52
  Rate this recipe
8 cups chicken broth (recipe follows)
2 chickens -- cut into 8 pieces or
8 chicken quarters
2 cups sour orange juice -- or a mixture of equal parts orange and lemon juice
1/2 pound ham cut in 1/2-inch cubes
1/2 cup extra-virgin olive oil
2 large onions -- diced
2 green peppers -- seeded and diced
red pepper, diced
3 cloves garlic -- minced (3 to 4)
6 plum tomatoes -- peeled, seeded and
diced or an 8 ounce can tomato sauce
2 envelopes Sazon Goya with saffron*
8 saffron threads -- toasted and
pulverized (8 to 10)
4 cups short grain rice (Valencia style) rinsed and drained
4 teaspoons salt
1/2 teaspoon freshly ground pepper
2 bay leaves
2 tablespoons minced fresh cilantro
1 cup good dry white wine
1 can tender green peas or 1 cup frozen peas -- (15 ounce)
1 package grated Swiss or Muenster cheese -- (12 ounce)

Neck -- back and giblets of
2 chickens
3 carrots cut in large pieces
1 large onion -- cut in large pieces

1 can whole red pime
Serving Size : 12

* Sazon Goya with saffron is a seasoning mix found in Latin American markets or in the ethnic section of many supermarkets.

Arroz con pollo is probably one of the most familiar dishes of Latin American cuisine. Unfortunately, what is served in many places as arroz con pollo or Spanish rice is a travesty of the original. A good arroz con pollo is a great company dish that combines chicken, rice and some vegetables for a complete one-pot meal. It is a relative of Spanish paella and asopao from Puerto Rico and the Dominican Republic. Alfredo Hernandez who contributed this recipe gives this explanation: "This version of Cuban arroz con pollo adds some ideas from the Puerto Rican asopao such as the use of cilantro as a condiment and the addition of grated cheese. However, it has the consistency of the Cuban dish and therefore is not as soupy as Puerto Rican style''. Dr. Alfredo Hernandez is a psychiatrist and gifted amateur chef. Everyone who has had the good fortune to try this recipe that he developed, will attest to the tact that his is absolutely the best arroz con pollo ever.

Toast the saffron in a small dry skillet for a few minutes over medium heat. Pulverize the saffron in a mortar or between 2 sheets of wax paper with the back of a wooden spoon. Marinate the chicken pieces in the sour orange juice or lemon and orange mixture at least for 2 hours, but preferably overnight. Place all the ingredients for the broth in a large pot, bring to a boil, reduce the heat and simmer for 1 hour. Strain and set aside. Cook the arroz con pollo in an extra large Dutch oven or in a cazuela, which is a style of Dutch oven that is sold in Latin American markets and in some supermarkets. The sides of the cazuela are not as high as the regular Dutch oven. Dry the chicken pieces with paper towels. Heat the oil in the pan over medium heat and in it saute the chicken pieces. Add the ham and saute also. Remove the chicken and ham from the pan and set aside. Th
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