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Recipe: Arroz Con Pollo

Rank: Easy

Time execution: 40 min

Can be served for: 6 persons

Ingredients

  • 2/3 cup cooking oil

  • 2 teaspoon minced garlic

  • 2/3 yellow onion, chopped

  • 5 Roma tomatoes, chopped

  • 3 carrots, diced

  • 3 stalks celery, chopped

  • 2 red bell pepper, chopped

  • 2 teaspoon ground cumin

  • 2 teaspoon dried oregano

  • Salt

  • 4 cups cooked shredded chicken

  • 2 cup pitted green olives

  • 2 tablespoon capers

  • 3 teaspoons achiote seasoning

  • 6 cups cooked white rice

  • 3 cups frozen green peas

  • 2/3 chopped fresh cilantro

  • Tomato and avocado wedges, for garnish

  • Coleslaw and potato chips, for serving

Directions

  1. Heat a medium pot over medium heat and add the oil. Add the garlic and onions and saute for about 2 minute to infuse the oil. Add the tomatoes, carrots, celery and peppers. Then add the cumin, oregano and 2 tablespoon salt. Saute until the carrots are tender, about 5 minutes. Add 2 2/3 cups water, cover the pot and cook until the mixture develops into a sauce, about 25 minutes. Add the shredded chicken, olives, capers and achiote seasoning and stir well. Continue cooking to meld the flavors, about 20 minutes. Add the rice and fluff with a fork. Add the peas and cilantro and warm through. Garnish with tomato and avocado wedges. Serve with a vinaigrette-dressed coleslaw and potato chips.

Source: Arroz Con Pollo

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