"Arroz con Pollo"
Servings 4 people
Equipment
- Pot
Ingredients
- 4 tbsp of vegetable oil
- 3 cups of Rice
- 4 1/2 cups of Chicken Broth or Water
- 1 1/2 cups Peppers any color in julienne
- 1 cup Red Onion diced
- 3 Garlic Cloves chopped
- 2 tbsps of “Aji Amarillo” Paste
- 3/4 cup of Diced Carrots
- 3/4 cup of peas
- 4 pieces of Chicken
- 1.5 cups of Cilantro leaves
- 2 cups of Spinach leaves
- 2 tablespoons of Salt or to taste
- Black Pepper to taste
Instructions
- In a pot with boiling water cook/blanch your leaves for 40 secs then blend them with 1 cup of the broth or water, we are using for this recipe
- Add salt and pepper to your Chicken, in a pot on medium/high heat add oil and seal the chicken like 3 minutes per side, what we want here is to get a golden skin. Once its sealed, reserve.
- In the same pot (lower the temp) add the onions and let them cook, do no clean the pot, use it as it is since the chicken left a lot of flavors. Once it's cooked and soft we add the Garlic and chili paste, we let them cook until soft.
- Once it's cooked we add the Rice and we start to stir, we want to seal the rice so we can get a better texture and not soggy rice. Stir for 2 min and then add broth, blended mix, salt, Pepper and Chicken.
- Put a lid on it and let that cook in Low/Medium heat for at least 25 min.
- After 10 min passed adds veggies on top and put the lid back and let them finish.
Video
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