Pollo Ppc

[Jacque Waiden]

Wemade the pies in the home kitchens that would become even more central to our lives over the months that followed, filming every step with our phones and the help of our bewildered partners. We Zoomed each other for tips and to celebrate our success. Weeks later when I was viewing and organizing all the footage, I laughed when Kat tried to explain our twenty-year-long friendship in five different takes, interrupted by her attention-seeking dog, and when my brother-in-law RJ kept forgetting to record the videos in landscape mode. Seeing it all edited together, I love seeing the unique flair each of us had while attempting the same dish.

My abuela, upon arriving in Puerto Rico after fleeing Cuba in 1960, made pies and sold them out of her home but could not afford the ingredients to make pastel de pollo. The dish is also less popular in Puerto Rico, where there are fewer Cubans.

Once cooled completely, you can freeze the pie, whole or in portions, wrapped in aluminum foil. Pop it in the oven at 350 degrees F for 20 to 30 minutes until heated through. Reheating time will depend on the size of the pie.

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Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

My husband makes a version of this and it is delish. Instead of cooking the rice and chicken together he makes the chicken with tomato sauce base ahead of time and freezes it. Then, we just put rice in the rice cooker and heat up the chicken and sauce for quick dinners.

Oh how I LOVE arroz con pollo. I used to make it once a week when I was single because the leftovers stayed so well and were so delicious. But now I only make it on the rare occasion that the boyfriend is out of town since he hates rice. How can someone hate rice? Weep!

Yes, alcaparrado is what PRicans use to give the dish some color. I was going to suggest to Deb that she try some pimento stuffed olives for color. Tho I skip them because my husband and I dislike olives and I always picked them out back home in PR.

I eat chicken but not pork/beef, and I imagine that the chorizo is either pork and/or beef. If I omit it, do you think the dish will suffer terribly? Any substitutions you can think of? Thanks! Enjoy the site and have been making lots of your recipes over the last few months.

So, I finally made this. My husband liked it but I had mixed reviews. I am Peruvian so I grew up this Green chicken and rice but learned to make the more popular version of Red chicken and rice when my Costa Rican friend taught me to make this in a rice cooker. Both of our recipes include peas as michelecb said but my Costa Rican friend also added shredded carrots which gives a nice sweetness.

Mine was a mess because I waited too long to stir after adding the rice. This caused not all the rice to cook which lead to frantic mixing and adding of water when the mixture got too dry. So I ended up with really good tasting mush. Everything negative was my fault and it only affected the texture. The dish still tasted great!

The other comment I have: this recipe strikes me as Spanish-leaning Cuban cuisine, i.e., a Cuban dish made by Cuban cooks who want to make the result more closely resemble Spanish cuisine than everyday Cuban food does. The chorizos and the paprika are the main element there. If one wanted to take it further along that line, one might add manzanilla olives and capers, or saffron.

You could also use celery in this dish (chopped finely and sauteed along with the onion and pepper). If you can find some Cuban, Puerto Rican or Dominican sweet peppers, you should substitute some of the bell pepper with those. (Though again, if everybody who will eat it enjoys spicy food, habaneros could stand in for those.)

I love arroz con pollo! Im from Puerto Rico and we make it a little different here, We use tomato sauce, garlic, sazon a lot of recao (kinda like coriander) and sofrito, Its the perfect comfort food with red beans and tostones (fried plantains) dipped in banana ketchup, DARN now im starving!

My mother learned this recipe from a cuban friend when I was a child and i have loved it ever since.That is why I am looking for a recipe today. I remember the ingredients but not the ratio of things. Instead of just red pepper/pimiento though, it is much better if you use green olives stuffed with pimento!! We have always left the sauce with the chicken and served white rice and avocado slices.

Thanks for the recipe!!!

Oh I love the pictures of the Arroz con Pollo. It is true Cuban comfort food. I am Cuban and Mama taught me to make it in 20 minutes! Luis & Nathan are right on the ball, use 8 oz. tomato sauce instead of the cut up tomatoes. Arroz con Pollo should make one swoon at the delicious taste. It is not supposed to have a kick at all. If you want a kick, eat Mexican food! LOL!!

This is a really really good recipe! thanks for sharing :)

the only little amendment that I made the 2nd time I did this was to brown the marinated chicken pieces first in olive oil, take them out, then add the chorizo, onions, garlic, peppers and the rest of the ingredients to the same pot. I only added the chicken back into the pot after addition of tomatoes, beer, broth and rice. this makes the chicken extra juicy and moist inside. delish!

For those that are adventurous and those that are scared, I ask that you not get upset, or thrown off track by the mention of different Herbs and Spices and the localities they come from. This information is for the experienced cook who knows and understands the difference in the regions which also adds a different flovor of either stronger or weaker in flavor.

Please remember and not being insulting the average American knows only Salt and Pepper any thong else is a real mystery and wonder. So if your not sure ask check out the various web sites, Google the Herb or Spice and get a education that will fire you up to seek out more.

Made it tonight with boneless chicken breasts chopped into smallish pieces and used soy chorizo (which is kind of crumbly). also substituted a can of chopped tomatoes for the fresh ones, and it turned out GREAT! the whole family loved it and looking forward to leftovers

I live in Peru and my husband recently made Peruvian arroz con pato (rice with duck), of which there is also an arroz con pollo option. It was one of the more delicious things I have ever tasted. You should check it out: =YEltldoWW8g&feature=youtu.be

Great recipe! I used brown rice and ended up taking the chicken out of the pot about half way so that the rice could continue cooking. That give time for the chicken to cool and I deboned it and put it back in the pot when the rice was done. Next time I will try short grain, for me the long grain got a little mushy. I took the spices in more of a Spanish direction and added saffron and thyme.

My family loved this. I reduced the amount of chicken to 2 half breasts and 6 thighs because I only have a 4qt dutch oven. Next time I would use only one bay leaf, less oregano, and maybe a touch of chili powder. I also think it would be interesting to add black olives.

We made this and I made some modifications to the amount of liquid to cook this in my instant pot. Oh man. This was ah-mazing!!! And my boyfriend loved it. The flavors were perfect and it was even better the next day! This will be added into the regular dinner rotation.

This recipe brings back so many good memories of my childhood (I grew up in Puerto Rico). My grandma and mom used a very similar recipe to prepare their arroz con pollo. Instead of chopping the garlic we used to create a garlic, cumin, oregano and adobo paste with a mortar and pestle. Sometimes, fresh cilantro was added. Then, they browned the paste with the onions and peppers. After that, the pan was deglazed with tomato sauce and broth. That was the base of the rice. I remember the entire house filling with the aroma!

I made this for a first time last weekend and again tonight. I used chopped up chicken, and notably less volume for the same amount for the rest of the ingredients. I also had to stir all the time from the moment I added the rice to the pot. But the result is awesome! Very tasty, especially as leftovers. And the fact that this all works with 1 pot, 1 bowl and 1 cutting board means significantly easier clean up. I realize I found this over a decade after it was written, but it is still great!

To make this taste similar to my traditional arroz con pollo, I simmered the chicken with onions, garlic, tomatoes and seasoning until tender, then added the veggies and olives. This turned out really flavorful, hope you enjoy!

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I highly recommend using white basmati rice for the best texture, but you could also use cauliflower rice or 2/3 cup quinoa. I would NOT recommend using brown rice because it takes much longer to cook.

Monique, this was amazing! The recipe was easy and so tasty and flavorful. The rice reminded me of a Bahamian peas and rice dish my mother used to make, with black-eyed peas. This made the meal even better, bringing in a childhood memory and some comfort food. Thank you!

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