Arroz con Pollo

Recipe courtesy of Simply Delicioso by Ingrid Hoffman, published by Clarkson Potter

Arroz con Pollo

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    1 tablespoon lemon pepper seasoning 3 tablespoons worcestershire sauce
    1 tablespoon garlic powder 1 cup fresh chopped cilantro leaves
    1 tablespoon onion powder or flakes 6 cloves garlic, roughly chopped
    1 tablespoon dried oregano 3 cups white rice
    1 tablespoon parsley flakes 1 cup fresh or frozen peas
    1 tablespoon achiote powder (annatto seeds) 2 medium carrots, finely diced
    1/2 tablespoon ground cumin 8 ounces green beans, trimmed and quartered
    1 tablespoon and 1 teaspoon salt 1 cup ketchup
    3-4 pounds chicken, cut in 8 serving pieces 3 tablespoons unsalted butter
    1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced 1/2 red bell pepper, cored, seeded, ribbed and thinly sliced
    4 cups chicken broth, homemade or canned low-sodium broth 1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
    1 cup light beer, such as lager 1 cup pimento stuffed olives


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    • 1

      To make the Delicioso Adobo, combine all measured ingredients (1 tablespoon each of lemon pepper seasoning, garlic powder, onion powder or flakes, dried oregano, parsley flakes, achiote powder, ground cumin and salt) in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

    • 2

      Place the chicken, quartered onions, 1 cup of chicken broth, beer, 3 Tbsp. Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.

    • 3

      Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt (1 teaspoon). Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.

    • 4

      Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.

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