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Arroz con Pollo

Arroz con Pollo

Created by Al Van Natta & Latin America

Performed by Al Van Natta

Source

Ingredients

Chicken

  • 1 whole large chicken (about 4 to 5 pounds), cut into 8 pieces, skin removed (or alternatively, like 4 skinless chicken thighs)
  • 1 medium yellow or white onion, peeled and cut into 6 wedges
  • 1 medium green bell pepper, seeded and quartered
  • 6 garlic cloves, peeled and smashed
  • 1 tablespoon salt
  • 2 teaspoons black peppercorns
  • 8 cups cold water
  • 1 lime, halved

Rice

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 medium yellow or white onion, finely chopped (about 1 cup)
  • 1 medium garlic clove, minced (about 1 teaspoon)
  • 2 teaspoons salt
  • 2 tablespoons tomato paste
  • 2 cups long-grain white rice
  • 2 medium carrots, peeled and cut into small dice (about 1 cups)
  • 4 cups chicken broth

Arroz con Pollo

  • 3 tablespoons unsalted butter
  • 8 ounces smoked sausage (such as Lil’ Smokies) or Kielbasa sausage, cut into 1/4-inch-thick rounds
  • 1/4 pound sliced deli ham, coarsely chopped
  • 1 medium yellow or white onion, finely chopped (about 1 cup)
  • 3/4 cup drained canned or jarred piquillo peppers, finely chopped
  • 2 tablespoons tomato paste
  • 6 tablespoons ketchup
  • 3/4 cup pimento-stuffed olives, sliced
  • 1/3 cup capers, drained
  • 1 1/2 cups frozen peas
  • Salt
  • 1 cup (2 ounces) finely grated Parmesan cheese (optional)
  • Buttered white toast (optional)

Queso

  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, diced
  • 2 serrano chiles, seeds and stems removed, diced
  • 1 jalapeño chile, seeds and stems removed, diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup chopped cilantro
  • 1 cup canned diced tomatoes
  • 3 cups grated cheddar cheese (12 ounces)
  • 3 cups grated Monterey Jack cheese (12 ounces)
  • 1/2 cup sour cream
  • Salt, to taste

Assembly

  • 1/2 onion, sliced into thin wedges
  • 1 bell pepper or spicy pepper, sliced into thin wedges

Directions

Chicken

  1. Place chicken, onion, bell pepper, garlic, salt, peppercorns, and water (chicken should be submerged 2 inches; add more water if necessary). Squeeze lime juice into pot and add spent lime halves to pot.
  2. Bring to boil over medium heat, then immediately reduce heat to medium-low and simmer until chicken is cooked through (chicken’s temperature should read 160°FF), about 20 minutes.
  3. With tongs, transfer chicken to large bowl. When cool enough to handle, shred chicken into bite-sized pieces, removing and discarding bones. You should have 4 cups shredded chicken.
  4. Strain broth and discard solids. Reserve 4 cups and store the rest for different use.

Rice

  1. Melt 2 tablespoons butter in large heavy-bottomed saucepan over medium heat. Add oil, onion, garlic, and salt and cook, stirring, until softened, about 5 minutes. Stir in tomato paste and cook until darkened, about 1 minute.
  2. Stir in rice and carrots and cook, stirring, until rice is completely coated with onion mixture, about 1 minute. Add broth and bring to a boil over medium-high heat.
  3. Continue to boil until most of the liquid has evaporated and you can see small bubbles on the surface of the rice. Reduce heat to the lowest setting, cover, and cook for 20 minutes until rice is done. Remove from heat and fluff rice with chopsticks or fork.

Arroz con Pollo

  1. Melt 2 tablespoons butter in a large skillet with high sides. Add sausage and ham and cook over medium heat until lightly browned, about 3 minutes. Transfer to plate.
  2. Melt remaining 1 tablespoon butter in now empty skillet. Add onion and piquillo peppers and cook until softened, about 5 minutes. Stir in tomato paste and cook until darkened, about 1 minute. Add ketchup and chicken and cook, stirring, until chicken is completely coated in mixture.
  3. Stir in rice, then reserved sausage mixture. Stir in olives, capers, and frozen peas. Cook, stirring occasionally to allow flavors to meld, 10 to 15 minutes. Season to taste with salt.
  4. Serve with grated Parmesan cheese and buttered white toast.

Assembly

  1. Heat a pan to medium-high heat and add a tablespoon of vegetable oil.
  2. Quickly add in your onion and pepper.
  3. Once they have some of their firmness relaxed, add in your shredded chicken to warm it up again.
  4. If necessary deglaze the pan with reserved stock.
  5. To plate, add a bed of rice, then chicken mix, and finally your queso on top.

Queso

  1. Melt the butter in a saucepan on medium-low heat. Add the onions, serrano chiles, and jalapeño and cook for about 5 minutes or until the onions are translucent. Add the garlic and cook for another 30 seconds. Whisk the flour into the pan and cook for about 30 seconds.
  2. Pour the milk into the pan and, while whisking, cook until the sauce is thick, about 3 minutes. Stir in the cilantro and tomatoes.
  3. Turn the heat down to low, and 1/4 cup at a time, slowly stir in the grated cheese until it’s completely melted. Repeat until all the cheddar and Monterey Jack cheese has been added. Stir in the sour cream and add salt to taste. Serve with tortilla chips.