Arroz Con Pollo (Chicken and Rice)

[High_Gravity]

Does anyone have any good arroz con pollo (chicken and rice) recipes to share? I do this from time to time a Puerto Rican friend of mine showed me how, if done right the chicken cooked with the rice can be quite tasty. Heres a recipe I'm trying today.

Arroz Con Pollo
Ingredients

• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1/2 teaspoon dried cumin
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• One 3 1/2-to-4-pound chicken, cut into 8 serving pieces and skin removed
• 3 tablespoons vegetable oil
• 1 small yellow onion, finely diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 1/2 teaspoons salt
• 1 1/2 cups long-grain rice
• 2 cloves garlic, finely diced
• 1 1/2 cups low-salt chicken stock
• 1/2 cup tomato sauce

Directions
Combine the salt, garlic powder, cumin, black pepper and cayenne in a plastic gallon bag. Shake until the mixture is well combined.
Pat the chicken dry and place in the bag with the spice mixture. Shake the bag, making sure the chicken is well coated.
Heat the oil in a 12-inch high-sided skillet over high heat until hot but not smoking. Add the chicken and brown on all sides, about 6 minutes each side. Transfer the chicken to a plate, using tongs.
Add the onions, green peppers, red peppers and 1/2 teaspoon salt to the skillet. Cook the vegetables over moderate heat, stirring, until softened and fragrant, about 7 minutes. Add the rice and garlic and cook until the rice begins to turn gold in color and fragrant, about 1 minute.
Meanwhile, combine the stock, tomato sauce and remaining teaspoon salt in a medium bowl. Add 1 1/4 cups water and the stock mixture to the skillet and stir to make sure the rice is covered in liquid. Nestle the chicken in the rice, adding any juices from the plate. Bring the rice to a boil. Reduce the heat to medium-low and cover. Cook until the chicken is cooked through, the rice is tender and most of the liquid is absorbed, about 35 minutes. Let the skillet stand covered, about 10 minutes before serving.

 

[Pogo]

Yum

I like my impromptu jambalaya -- start with holy trinity (equal parts bell pepper, celery and onion) plus the fourth member of the trinity, garlic (undetermined amount, just keep dumping it in) to cook along with the rice (and chicken)... maybe some tomato sauce, not much, just a shade, and then in with the hot peppers (jalapeño, serrano, whatever you can get). Cook together until rice is done.

Kinda similar to what you have here, maybe more Lousiana-ish.

As you can see I'm not much of a stickler for measurements. Just throw it in, taste it and keep adding whatever it needs.

 

[High_Gravity]

Yum

I like my impromptu jambalaya -- start with holy trinity (equal parts bell pepper, celery and onion) plus the fourth member of the trinity, garlic (undetermined amount, just keep dumping it in) to cook along with the rice (and chicken)... maybe some tomato sauce, not much, just a shade, and then in with the hot peppers (jalapeño, serrano, whatever you can get). Cook together until rice is done.

Kinda similar to what you have here, maybe more Lousiana-ish.

As you can see I'm not much of a stickler for measurements. Just throw it in, taste it and keep adding whatever it needs.

I've been meaning to get my hands on a good jambalaya recipe and other Cajun ones!

 

[Pogo]

Yum

I like my impromptu jambalaya -- start with holy trinity (equal parts bell pepper, celery and onion) plus the fourth member of the trinity, garlic (undetermined amount, just keep dumping it in) to cook along with the rice (and chicken)... maybe some tomato sauce, not much, just a shade, and then in with the hot peppers (jalapeño, serrano, whatever you can get). Cook together until rice is done.

Kinda similar to what you have here, maybe more Lousiana-ish.

As you can see I'm not much of a stickler for measurements. Just throw it in, taste it and keep adding whatever it needs.

I've been meaning to get my hands on a good jambalaya recipe and other Cajun ones!

For a nice-sized pot I'd use about a cup each of the Trinity, maybe 2 cups (uncooked) rice with it, and whatever amount of water makes it go round. That should feed about four or save for days. Oh yes, sausage for extra spice dimension, preferably Andouille. Almost forgot that, although when I run it without sausage it's fine. Of course shrimp in place of chicken -- or even better in addition to chicken -- kicks it up another notch.

 

[High_Gravity]

Yum

I like my impromptu jambalaya -- start with holy trinity (equal parts bell pepper, celery and onion) plus the fourth member of the trinity, garlic (undetermined amount, just keep dumping it in) to cook along with the rice (and chicken)... maybe some tomato sauce, not much, just a shade, and then in with the hot peppers (jalapeño, serrano, whatever you can get). Cook together until rice is done.

Kinda similar to what you have here, maybe more Lousiana-ish.

As you can see I'm not much of a stickler for measurements. Just throw it in, taste it and keep adding whatever it needs.

I've been meaning to get my hands on a good jambalaya recipe and other Cajun ones!

For a nice-sized pot I'd use about a cup each of the Trinity, maybe 2 cups (uncooked) rice with it, and whatever amount of water makes it go round. That should feed about four or save for days. Oh yes, sausage for extra spice dimension, preferably Andouille. Almost forgot that, although when I run it without sausage it's fine. Of course shrimp in place of chicken -- or even better in addition to chicken -- kicks it up another notch.

That sounds delicious and very similar to Puerto Rican rice!

 

[Pogo]

Yum

I like my impromptu jambalaya -- start with holy trinity (equal parts bell pepper, celery and onion) plus the fourth member of the trinity, garlic (undetermined amount, just keep dumping it in) to cook along with the rice (and chicken)... maybe some tomato sauce, not much, just a shade, and then in with the hot peppers (jalapeño, serrano, whatever you can get). Cook together until rice is done.

Kinda similar to what you have here, maybe more Lousiana-ish.

As you can see I'm not much of a stickler for measurements. Just throw it in, taste it and keep adding whatever it needs.

I've been meaning to get my hands on a good jambalaya recipe and other Cajun ones!

For a nice-sized pot I'd use about a cup each of the Trinity, maybe 2 cups (uncooked) rice with it, and whatever amount of water makes it go round. That should feed about four or save for days. Oh yes, sausage for extra spice dimension, preferably Andouille. Almost forgot that, although when I run it without sausage it's fine. Of course shrimp in place of chicken -- or even better in addition to chicken -- kicks it up another notch.

That sounds delicious and very similar to Puerto Rican rice!

A lot in common, yup. Although looking at your recipe that's an awful lot of chicken proportionally.