Arroz con Pollo IV

Arroz con Pollo IV Recipe from Panama - Ingredients, Variations, and More

Region / culture: Panama | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Arroz con Pollo, a classic dish in Spanish and Latin American cuisine, combines the hearty flavors of chicken and rice with a blend of aromatic spices and vegetables. This version of Arroz con Pollo IV brings a delightful mix of chicken, pork, and sausages, enriched with tomatoes, olives, and saffron, creating a colorful and flavorful one-pot meal. Perfect for family dinners or special occasions, this recipe offers a taste of tradition with every bite.

History

The origins of Arroz con Pollo can be traced back to Spain and its former colonies, where rice dishes were a staple. Over time, regional variations emerged, incorporating local ingredients and cooking techniques. This version, Arroz con Pollo IV, reflects a fusion of influences, showcasing the diversity and richness of Latin American culinary traditions.

Ingredients

3 lb (1.36 kg) of chicken pieces
about 1 cup of crisco
1 lb (454 g) of pork cut into small pieces
1 can of sliced pimentos
4 chorizo sausages
half a bottle of stuffed olives
28 oz (794 g) of canned tomatoes
2 bay leaves
15 oz (425 g) of tomato sauce
4 cups of rice
1 bunch of parsley, chopped
1 tsp of saffron [1]
2 large onions, chopped
salt and pepper to taste
4 cloves of garlic, chopped
1 can of peas

How to prepare

Brown the chicken and pork in Crisco.
Add sausages and cook (remove some of the grease before adding the rest of the ingredients).
Then add tomatoes, tomato sauce, parsley, onions, garlic, bay leaves, saffron, salt, and pepper.
Simmer until the chicken is tender.
Remove the chicken and add the rice.
Cook on medium-high heat until the liquid is absorbed.
Then cover tightly and steam until the rice is done.
When serving, add a can of heated peas and pimientos over the top.
Arrange the chicken around the sides (or remove the chicken from bones and add it to the rice).
Parsley may also be used to decorate.

Variations

For a lighter version, use skinless chicken pieces and lean cuts of pork. Vegetarians can substitute the meats with beans, tofu, or tempeh, adjusting the cooking time accordingly.

References

↑ Saffron is expensive and sometimes hard to find. I buy packaged saffron rice and substitute half that kind with regular plain white rice, and it gives it a wonderful flavor.

Cooking Tips & Tricks

To ensure the best flavor and texture, brown the chicken and pork pieces well before adding the other ingredients. This step enhances the depth of flavor in the dish. Use a wide, heavy-bottomed pot to evenly cook the rice and prevent sticking. For an authentic touch, aim for a slightly crispy bottom layer of rice, known as "socarrat."

Serving Suggestions

Serve Arroz con Pollo IV with a side of avocado salad or fried plantains for a complete and satisfying meal. A light, crisp white wine or a cold beer can complement the rich flavors of the dish.

Cooking Techniques

Browning the meats and sautéing the onions and garlic before adding the rice and liquids are key techniques in this recipe. These steps build layers of flavor that are essential to the dish's overall taste.

Ingredient Substitutions

If saffron is unavailable, turmeric can be used as a substitute to achieve a similar color and a slightly different flavor profile. Chicken broth can replace some of the water for cooking the rice to add more depth.

Make Ahead Tips

You can brown the meats and prepare the tomato and spice mixture a day ahead. Store them separately in the refrigerator, then continue with the recipe the next day, adding the rice and remaining ingredients.

Presentation Ideas

Serve the Arroz con Pollo in a large, colorful dish, garnishing with extra parsley and lemon wedges for a bright, appetizing presentation.

Pairing Recommendations

A light, fruity red wine or a crisp white wine pairs beautifully with the rich flavors of Arroz con Pollo. For non-alcoholic options, consider a sparkling water with lime or a tart, refreshing lemonade.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the rice has dried out.

Nutrition Information

Calories per serving

A single serving of Arroz con Pollo IV contains approximately 500-600 calories, making it a hearty and satisfying meal.

Carbohydrates

This dish is rich in carbohydrates, primarily from the rice, providing energy for the body. One serving contains approximately 45-55 grams of carbohydrates.

Fats

The fats in this recipe come from the Crisco, chicken, pork, and sausages. A serving contains about 20-30 grams of fat, depending on the cuts of meat used and the amount of Crisco.

Proteins

Arroz con Pollo IV is a high-protein meal, with each serving offering around 30-40 grams of protein from the chicken, pork, and sausages.

Vitamins and minerals

This dish is a good source of vitamins A and C from the tomatoes and pimentos, as well as iron and zinc from the meats. The peas add additional vitamins and minerals, including vitamin K and manganese.

Alergens

Common allergens in this recipe include garlic and onions for those with sensitivities. It's also important to check the sausages and other processed ingredients for additives that may cause allergic reactions.

Summary

Overall, Arroz con Pollo IV is a balanced meal, offering a good mix of proteins, fats, and carbohydrates, along with essential vitamins and minerals. It's a flavorful way to enjoy a variety of nutrients in one dish.

Summary

Arroz con Pollo IV is a vibrant and flavorful dish that celebrates the rich culinary traditions of Latin America. With its combination of tender meats, aromatic spices, and hearty rice, it's a satisfying meal that brings warmth and joy to any table. Whether you're cooking for a special occasion or a weeknight dinner, this recipe offers a delicious way to explore the flavors of a beloved classic.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. The vibrant colors of the vegetables and the aroma of the spices filled the air, making my mouth water in anticipation. It was a recipe for Arroz con Pollo, a classic dish that I had never tried before.

I had come across the recipe in an old cookbook that belonged to my neighbor, Mrs. Rodriguez. She was a wonderful cook and always had a delicious meal ready to share with anyone who stopped by. One day, as I was visiting her, she brought out her cookbook and showed me the recipe for Arroz con Pollo IV. She explained how it was a traditional dish in her family, passed down from generation to generation.

As I read through the ingredients and instructions, I knew I had to try making it myself. Mrs. Rodriguez kindly offered to guide me through the process, and we spent the afternoon in her kitchen, chopping vegetables, marinating the chicken, and simmering the rice until it was perfectly cooked. The end result was a mouthwatering dish that I couldn't wait to share with my own family.

From that day on, Arroz con Pollo IV became a staple in my recipe collection. I would make it for special occasions, family gatherings, or simply when I wanted to treat myself to a delicious meal. Over the years, I have adapted the recipe to suit my own tastes, adding a little more spice here, a bit more vegetables there. Each time I make it, I am reminded of the wonderful day I spent with Mrs. Rodriguez, learning the secrets of her family recipe.

As I continued to cook and experiment in the kitchen, I discovered new ways to enhance the flavors of the dish. I learned to use different types of rice, toasting it before adding the liquid to give it a nutty flavor. I experimented with different herbs and spices, adding a touch of saffron or a sprinkle of cilantro to elevate the taste even further. And I found that the key to a truly delicious Arroz con Pollo IV was to let it simmer slowly, allowing the flavors to meld together and create a rich, savory dish that would satisfy even the pickiest of eaters.

Over the years, I have shared the recipe with friends and family, passing on the tradition of Arroz con Pollo IV to the next generation. I have taught my grandchildren how to make it, showing them the importance of cooking with love and care. And I have continued to cook the dish for myself, finding comfort and joy in the memories of that day in Mrs. Rodriguez's kitchen, learning the art of Arroz con Pollo IV.

Now, as I sit down to enjoy a steaming plate of the dish I have come to love so much, I am grateful for the lessons I have learned along the way. Cooking is not just about following a recipe – it is about passion, creativity, and a willingness to try new things. And in the case of Arroz con Pollo IV, it is about bringing people together around a table, sharing a meal that is not just delicious, but filled with memories and stories that will last a lifetime.