Arroz con Pollo Tradicional (Traditional Chicken with Rice)
Servings 8
Ingredients:
2 garlic cloves, peeled and chopped
1 tablespoon cider vinegar
1 tablespoon Adobo
1 4-pound chicken, cut into pieces
1/3 cup corn oil or
2 tablespoons annatto oil combined with 3 tablespoons corn oil
1/3 cup olive oil
1 medium yellow onion, sliced
2 Italian frying peppers, seeded and cut into small dice (or 1 green bell pepper cut into
strips)
1/4 cup Basic Recaito
1 cup tomato sauce
1 12-ounce can beer
3 cups short-grain rice
3-1/2 cups boiling chicken stock
1/2 cup alcaparrado, or to taste
2 teaspoons salt
1 teaspoon black pepper
1 cup cooked peas and carrots for garnish
Directions:
1 Combine the garlic, vinegar, and adobo and season the chicken with the mixture. Let
it rest in the refrigerator for 1 hour, or better yet, overnight.
2 Heat the corn oil in a large skillet and saute the chen over medium heat for 5
minutes. Drain and set aside. Heat the oilive oil in a large skillet and saute the onion
chicken. Continue cooking over medium-low heat for 5 minutes.
3 Stir in all the remaining ingredients except the peas and carrots and bring to a boil.
Reduce the heat to low, stir well, cover, and cook for 30 minutes or until all the liquid
has evaporated. To serve, arrange the rice and chicken on a plater and sprinkle the
peas and carrots on top.
Servings 8
Ingredients:
2 garlic cloves, peeled and chopped
1 tablespoon cider vinegar
1 tablespoon Adobo
1 4-pound chicken, cut into pieces
1/3 cup corn oil or
2 tablespoons annatto oil combined with 3 tablespoons corn oil
1/3 cup olive oil
1 medium yellow onion, sliced
2 Italian frying peppers, seeded and cut into small dice (or 1 green bell pepper cut into
strips)
1/4 cup Basic Recaito
1 cup tomato sauce
1 12-ounce can beer
3 cups short-grain rice
3-1/2 cups boiling chicken stock
1/2 cup alcaparrado, or to taste
2 teaspoons salt
1 teaspoon black pepper
1 cup cooked peas and carrots for garnish
Directions:
1 Combine the garlic, vinegar, and adobo and season the chicken with the mixture. Let
it rest in the refrigerator for 1 hour, or better yet, overnight.
2 Heat the corn oil in a large skillet and saute the chen over medium heat for 5
minutes. Drain and set aside. Heat the oilive oil in a large skillet and saute the onion
chicken. Continue cooking over medium-low heat for 5 minutes.
3 Stir in all the remaining ingredients except the peas and carrots and bring to a boil.
Reduce the heat to low, stir well, cover, and cook for 30 minutes or until all the liquid
has evaporated. To serve, arrange the rice and chicken on a plater and sprinkle the
peas and carrots on top.
Puerto Rican Recipes
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