Arroz con Pollo a La Tanner

Arroz con Pollo a La Tanner Recipe from Panama

Region / culture: Panama | Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Arroz con Pollo a La Tanner is a delightful dish that brings the warmth and comfort of home-cooked meals to your table. This recipe is a unique take on the classic Arroz con Pollo, incorporating a blend of flavors and ingredients that make it stand out. Perfect for family dinners or special occasions, this dish promises to be a crowd-pleaser.

History

The origins of Arroz con Pollo can be traced back to Spain and Latin America, where rice and chicken are staple ingredients in many culinary traditions. Over the years, various regions have adapted the recipe to include local spices, vegetables, and cooking methods, resulting in a wide array of variations. Arroz con Pollo a La Tanner is a modern interpretation that pays homage to the dish's rich history while adding a personal touch.

Ingredients

8 pieces of chicken thighs
1.5 cups of rice (not minute rice)
3 cups of chicken broth or bouillon
1 cup of chopped onion
1 package of frozen peas and carrots
0.5 stick of butter or margarine
achiote oil
yellow food coloring (or saffron if available)
salt and pepper to taste

How to prepare

Brown and partially fry the chicken in achiote oil (if achiote oil is not available, generously sprinkle with paprika, rub it in for color, and fry in Crisco or equivalent).
Drain the chicken on paper towels and set aside.
In a saucepan, combine the broth, onions, and 0.5 tsp of yellow food coloring. Bring to a boil.
Add a little salt, if desired.
Meanwhile, fry the raw rice in a Dutch oven or other covered oven container, stirring constantly.
Once the liquid is boiling, pour it into the rice.
Cover the container and place it in a preheated oven at 350°F (177°C) for 20 minutes.
In a greased 8 x 14 inches cake pan (preferably glass), mix the cooked rice with the peas and carrots.
Arrange the chicken pieces on top and bake at 350°F (177°C) in the oven for approximately 20 minutes.

Variations

Consider adding bell peppers, olives, or capers for an extra layer of flavor. For a spicier version, incorporate a pinch of cayenne pepper or diced jalapeños.

Cooking Tips & Tricks

To ensure your Arroz con Pollo a La Tanner turns out perfectly, consider the following tips:

- Use chicken thighs for more flavor and juiciness.

- Brown the chicken well before baking to lock in the flavors.

- Use a high-quality bouillon for the best taste.

- If saffron is not available, turmeric can be a good substitute for color and a hint of flavor.

- Always taste and adjust seasoning as needed before the final baking step.

Serving Suggestions

Serve Arroz con Pollo a La Tanner with a side of fresh salad or steamed vegetables to complete the meal. A light, citrusy dressing on the salad can complement the flavors of the dish beautifully.

Cooking Techniques

Browning the chicken and frying the rice before baking are crucial steps that enhance the texture and flavor of the dish. Baking in a preheated oven ensures even cooking and a delightful finish.

Ingredient Substitutions

If you're looking to make the dish lighter, you can substitute the chicken thighs with breast meat and use olive oil instead of margarine. Quinoa can be a healthier alternative to rice for those watching their carbohydrate intake.

Make Ahead Tips

You can brown the chicken and prepare the rice mixture a day ahead. Store them separately in the refrigerator, and when ready to bake, assemble the dish and place it in the oven. This can save time and make meal prep more manageable.

Presentation Ideas

Garnish the finished dish with fresh cilantro or parsley for a pop of color and freshness. Serving it in a colorful dish can also enhance its visual appeal.

Pairing Recommendations

A light, crisp white wine or a citrusy beer can complement the flavors of Arroz con Pollo a La Tanner. For a non-alcoholic option, consider a sparkling lemonade.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave, adding a little broth or water to keep the rice moist.

Nutrition Information

Calories per serving

A single serving of Arroz con Pollo a La Tanner contains approximately 350 calories, making it a hearty and fulfilling meal option.

Carbohydrates

A serving of Arroz con Pollo a La Tanner contains approximately 45 grams of carbohydrates. The rice is the primary source of carbs in this dish, providing energy and making it a satisfying meal.

Fats

This dish contains about 15 grams of fat per serving, mainly from the chicken thighs and the oil used for frying. Using leaner cuts of chicken or reducing the amount of oil can lower the fat content.

Proteins

Each serving of Arroz con Pollo a La Tanner is packed with approximately 25 grams of protein, essential for muscle repair and growth. The chicken thighs are an excellent source of high-quality protein.

Vitamins and minerals

This dish is a good source of vitamins A and C, thanks to the carrots and onions. It also provides minerals such as iron and potassium, which are crucial for maintaining healthy bodily functions.

Alergens

This recipe contains potential allergens such as gluten (in the bouillon, depending on the brand) and dairy (if margarine is used). Always check the labels of your ingredients if you have food sensitivities.

Summary

Overall, Arroz con Pollo a La Tanner is a balanced dish that offers a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a nutritious option that doesn't compromise on flavor.

Summary

Arroz con Pollo a La Tanner is a versatile and flavorful dish that combines the comforting elements of rice and chicken with a unique blend of spices and ingredients. Whether you're cooking for a weeknight dinner or a special occasion, this recipe is sure to impress. With its rich history, nutritional benefits, and delicious taste, it's a meal that celebrates the joy of cooking and sharing food with loved ones.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I was visiting my dear friend, Tanner, in his quaint little town. Tanner was known for his delicious Arroz con Pollo, a dish that had been passed down through generations in his family.

As soon as I walked into his cozy kitchen, I was greeted by the mouthwatering aroma of spices and chicken simmering on the stove. Tanner was busy at work, effortlessly chopping vegetables and stirring the rice in a large pot.

I couldn't help but ask him for the recipe, knowing that I had to learn how to make this incredible dish for myself. With a smile, Tanner handed me a faded piece of paper, filled with scribbled notes and instructions.

"This is the recipe for Arroz con Pollo a La Tanner," he said with a twinkle in his eye. "It's been in my family for generations, and I'm happy to share it with you."

I thanked him profusely and promised to do my best to recreate his masterpiece. Little did I know, this recipe would become a staple in my own kitchen for years to come.

Back at home, I gathered all the ingredients I needed to make Arroz con Pollo a La Tanner. The recipe called for chicken, rice, bell peppers, onions, tomatoes, garlic, and a variety of spices that would create the perfect balance of flavors.

I started by browning the chicken in a large skillet, letting it cook until it was golden brown and crispy on the outside. In a separate pot, I sautéed the onions, bell peppers, and garlic until they were soft and fragrant.

Next, I added the tomatoes and let them simmer with the vegetables, releasing their juices and creating a rich and savory base for the dish. I then added the rice and chicken broth, allowing everything to come together in a symphony of flavors.

As the Arroz con Pollo cooked, the kitchen filled with the tantalizing scent of cumin, paprika, and saffron, creating a warm and inviting atmosphere that reminded me of Tanner's kitchen.

When the dish was finally ready, I couldn't wait to taste it. I served myself a generous portion of Arroz con Pollo a La Tanner, savoring each bite as the flavors danced on my tongue.

The chicken was tender and juicy, the rice was fluffy and perfectly seasoned, and the vegetables added a fresh and vibrant crunch to every bite. It was a masterpiece, just like the one Tanner had made for me all those years ago.

From that moment on, Arroz con Pollo a La Tanner became a staple in my own kitchen. I would make it for family gatherings, dinner parties, and lazy Sunday afternoons when I wanted to indulge in something comforting and delicious.

I shared the recipe with my friends and loved ones, passing it along just as Tanner had done for me. And every time I made Arroz con Pollo a La Tanner, I would think of my dear friend and the unforgettable moment when I found this incredible recipe.

To this day, whenever I make Arroz con Pollo a La Tanner, I am transported back to that warm summer day in Tanner's kitchen, surrounded by the love and laughter of good friends and delicious food. And for that, I am forever grateful.