How to prepare Arroz con Pollo?

Question

I lived in El Salvador for several years and the regular folks there made a great dish called Arroz con Pollo. It's chicken with rice in a tomato based sauce. Can any one help me with a recipe?

Answer 1

www.youtube.com/watch?v=Wg6zmugeKA0&feat... -

Have fun

Answer 2

SIMPLE ARROZ CON POLLO

4 boneless skinless chicken b*****s

1 lb hot italian sausage

1 lg green pepper, chopped

1 lg red pepper, chopped

1 tbs garlic, minced

1/2 cup chopped onion, chopped

1 pkg yellow rice or saffron rice, family sized

salt & pepper

hot sauce

good grade olive oil

Coat the bottom of a large fry pan or saute pan with olive oil. Over med high heat, saute garlic and onion in the oil until tender but not browned.

Cut the chicken b*****s into 1.5" chunks. Remove the sausage from its casings and crumble into small pieces. Add the chicken and sausage to the garlic and onion mixture; salt and pepper to taste. Saute the mixture, stirring frequently.

When the meats are almost cooked through, add the chopped pepper and continue to saute until done.

Add the rice and any packaged seasonings to the mixture and stir. Add water (according to package directions) and hot sauce to taste and stir.

Cover and simmer until water is absorbed, approx. 25 minutes or according to package directions.

Fluff with fork and serve.

Chorizo can be substituted for the Italian sausage.

Frozen peas may be used instead of the pepper. If so, add them when the rice and water is added to the pan.

Answer 3

2 Tbs. olive oil; more as needed

1-1/2 lb. chicken parts, patted dry and liberally seasoned with coarse salt and freshly ground black pepper

1/2 to 1 lb. sweet or hot Italian sausage, cut in 2-inch pieces

1 small onion, chopped

1 medium green or red bell pepper, cut in 1/2-inch dice

4 cloves garlic, minced

1 tsp. ground cumin

1/4 tsp. paprika

1/4 tsp. chili powder

1/2 tsp. ground turmeric (optional)

1/2 cup peeled, crushed tomatoes (I use canned)

1/2 cup dry white wine or beer

1 bay leaf

2 cups medium-grain rice (I use Goya)

2-1/4 cups water

how to make

In a deep, heavy-based pot (such as a Dutch oven), heat the oil on medium high. Sauté the chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes (see Tip for sautéing chicken evenly). Transfer the chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard the excess oil, leaving about 1 Tbs. in the pan.

Reduce the heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, if using, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine (or beer), and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.

Answer 4

ok so i think u could try this

-cook chicken in water

-fry rice so its a light brown (not burned)

-add the chicken brooth (the water from ur chiken

with tomato sauce

-add chicken

XD i just cant find a way to explain......

cause im in a culinary school but i speack spanish so i dont know some words of kitchen

if u really want some help just ask them to teach you....personally