Arroz con Pollo II

Arroz con Pollo II Recipe from Spain with Chicken, Vegetables, and Rice

Region / culture: Spain | Preparation time: 15 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Arroz con Pollo, which translates to "Rice with Chicken," is a beloved traditional dish that spans across various cultures, each adding its unique twist to the recipe. This version of Arroz con Pollo II is a hearty, comforting meal that combines tender chicken pieces with flavorful rice, vegetables, and spices, all cooked together to perfection. It's a one-pot wonder that's perfect for family dinners, gatherings, or any day of the week when you crave something delicious and satisfying.

History

The origins of Arroz con Pollo can be traced back to Spain and its former colonies, where rice (arroz) and chicken (pollo) have been staple ingredients for centuries. The dish is a close relative to paella, a famous Spanish rice dish, and over time, it has evolved with regional variations found in Latin America and the Caribbean. Each country and even each family has its own version of Arroz con Pollo, making it a versatile and universally loved dish.

Ingredients

12 pieces of choice chicken (about 2.5 lb or 1.13 kg)
2 tbsp of vegetable oil
0.5 cup of chopped onion
0.5 cup of chopped green bell pepper
2 cloves of garlic, minced
1 tsp of salt
0.25 tsp of ground black pepper
0.25 tsp of paprika
1.5 cups of chicken broth
0.5 cup of drained canned tomatoes, crushed
1 cup of uncooked rice
0.25 cup of chopped pimentos
1 cup of cooked green peas (optional)

How to prepare

Cook the chicken in oil in a Dutch oven or large ovenproof skillet until it is browned on all sides.
Stir in the onion, green pepper, garlic, salt, pepper, and paprika. Cook until the vegetables are soft but not browned.
Add the broth, tomatoes, and rice. Bring to a boil. Cover tightly and bake at 350°F (177°C) for 45 minutes or until the chicken and rice are tender and the liquid is absorbed.
Stir in the pimentos and green peas, and fluff lightly.

Variations

1. Add chorizo or ham for an extra layer of flavor.
2. Substitute saffron for paprika for a Spanish twist.
3. Use brown rice instead of white rice for added fiber.

Cooking Tips & Tricks

1. For the best flavor, use bone-in, skin-on chicken pieces. The bones and skin add depth to the dish.

2. Brown the chicken well before adding the other ingredients. This step enhances the flavor and texture of the chicken.

3. Use a heavy, ovenproof pot or Dutch oven for even cooking and to prevent the rice from sticking and burning.

4. To ensure the rice cooks perfectly, check the liquid ratio and adjust if necessary. The type of rice used may require more or less broth.

5. Let the dish rest for a few minutes after baking. This allows the flavors to meld and the rice to absorb any remaining liquid.

Serving Suggestions

Serve Arroz con Pollo II with a side of avocado salad, fried plantains, or a simple green salad to add freshness and balance to the meal.

Cooking Techniques

Browning the chicken and sautéing the vegetables before baking are key techniques in this recipe. These steps build a flavor foundation that enhances the overall dish.

Ingredient Substitutions

1. Use turkey or rabbit instead of chicken for a different protein option.

2. Replace green bell pepper with red or yellow for a sweeter taste.

3. Quinoa can substitute rice for a gluten-free version.

Make Ahead Tips

Prepare the ingredients ahead of time by chopping the vegetables and measuring out the spices. The entire dish can also be cooked in advance and reheated, making it perfect for meal prep.

Presentation Ideas

Garnish the finished dish with fresh cilantro or parsley for a pop of color and flavor. Serve it in the pot it was cooked in for a rustic and inviting presentation.

Pairing Recommendations

Pair Arroz con Pollo II with a light, crisp white wine such as Sauvignon Blanc or a citrusy, refreshing beer like a lager to complement the flavors of the dish.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove, adding a little broth or water to prevent the rice from drying out.

Nutrition Information

Calories per serving

A serving of Arroz con Pollo II contains approximately 350-450 calories, making it a moderately calorie-dense meal that can fit into a balanced diet.

Carbohydrates

A serving of Arroz con Pollo II contains approximately 45-55 grams of carbohydrates. The primary source of carbs in this dish comes from the rice, which provides energy and dietary fiber.

Fats

This recipe contains about 10-15 grams of fat per serving. The fats come from the chicken, particularly if using skin-on pieces, and the vegetable oil used for cooking. Opting for skinless chicken pieces can reduce the fat content.

Proteins

Arroz con Pollo II is a good source of protein, providing about 25-35 grams per serving. The protein comes from the chicken, making it an excellent option for muscle repair and growth.

Vitamins and minerals

This dish is rich in various vitamins and minerals, including Vitamin A from the tomatoes and green peas, Vitamin C from the pimentos, and iron and zinc from the chicken. It also provides a good amount of B vitamins, essential for energy metabolism.

Alergens

Common allergens in this recipe include garlic and onions for those with sensitivities. However, it is free from major allergens like nuts, dairy, and shellfish, making it suitable for most diets.

Summary

Arroz con Pollo II is a balanced meal providing carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a nutritious option that can be adjusted to meet dietary needs.

Summary

Arroz con Pollo II is a versatile, flavorful dish that brings comfort and nutrition to the table. With its rich history and the ability to adapt to various tastes and dietary needs, it's a recipe that can be enjoyed by everyone. Whether you're cooking for a weeknight dinner or a special occasion, this Arroz con Pollo II is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a sunny day in the bustling marketplace of a small village in Spain, where I had traveled to visit family. As I wandered through the colorful stalls filled with fresh produce and fragrant spices, my eyes were drawn to a small elderly woman selling homemade dishes from a tiny corner stand.

Curious, I approached her and asked about the enticing aroma wafting from her pots. With a warm smile, she beckoned me closer and began to tell me about her special recipe for Arroz con Pollo II, a traditional Spanish dish that she had perfected over a lifetime of cooking for her family.

As she spoke, I could see the passion and pride in her eyes as she shared the story behind the dish. She explained how she learned to make it from her own grandmother, who had passed down the recipe through generations. Each ingredient had been carefully chosen and prepared with love, creating a rich and savory flavor that was unmatched by any other dish I had ever tasted.

Intrigued by her words, I asked if she would be willing to teach me how to make Arroz con Pollo II. Without hesitation, she welcomed me into her makeshift kitchen and began to show me the intricate steps involved in preparing the dish.

We started by sautéing onions and garlic in a large pot, filling the air with a tantalizing aroma that made my mouth water. Next, we added diced tomatoes, bell peppers, and a special blend of spices that she had mixed herself. As the ingredients simmered together, the flavors melded into a tantalizing symphony of taste and texture.

I watched in awe as she added tender pieces of chicken and rice to the pot, stirring everything together with a wooden spoon that had been worn smooth from years of use. The dish slowly took shape, the rice absorbing the savory broth and the chicken becoming tender and juicy.

As we waited for the dish to finish cooking, the woman shared stories of her own childhood spent in the village, learning to cook at her grandmother's side. She told me about the simple pleasures of gathering around the table with family and friends, sharing a meal made with love and care.

Finally, the Arroz con Pollo II was ready to serve. The woman ladled generous portions into bowls and handed me a spoon, urging me to taste the fruits of our labor. With a sense of anticipation, I took my first bite and was immediately transported to a world of flavor and tradition.

The dish was a symphony of taste and texture, each ingredient singing in perfect harmony. The tender chicken, the fragrant rice, the rich broth – every bite was a revelation, a celebration of the culinary artistry that had been passed down through generations.

As I savored the last spoonful of Arroz con Pollo II, I knew that I had been given a precious gift – not just a recipe, but a glimpse into a world of tradition and love that had been preserved and cherished for centuries. And as I thanked the woman for sharing her knowledge with me, I knew that I would carry this recipe with me always, a reminder of the power of food to bring people together and create lasting memories.