{"id":3124,"date":"2014-11-06T12:31:40","date_gmt":"2014-11-06T17:31:40","guid":{"rendered":"http:\/\/www.oliviaskitchen.net\/?p=3124"},"modified":"2014-11-06T12:31:40","modified_gmt":"2014-11-06T17:31:40","slug":"arroz-con-pollo-spanish-chicken-stew","status":"publish","type":"post","link":"https:\/\/www.oliviaskitchen.net\/?p=3124","title":{"rendered":"Arroz Con Pollo ( Spanish Chicken Stew )"},"content":{"rendered":"

I heard about Arroz con Pollo a lot , although i wasn’t really sure what exactly it was . I knew it had something to do with Pollo = chicken . Later on while i was browsing Ted Allen’s cooking book , i saw the recipe for it . Granted Ted Allen isn’t Spanish , but hey it kinda gave me idea what this dish would look like . It immediately reminds me of Paella , another Spanish dish , except it was about seafood .<\/p>\n

Anyway , back to Arroz con Pollo , \u00a0i ended up trying this dish . I happened to have a whole chicken in my fridge , i cut them into 8 or 10 i don’t quite remember . Then getting the rest of the ingredients ready . Wasn’t really that hard to make , except , the tricky part was the rice , since too much water can result in a mushy rice , while not enough water can result in uncooked hard rice . This dish is definetly best to be eaten the same day , straight after it’s done cooking . I tried storing the leftovers for the next day , but the rice turned out to be way too mushy .<\/p>\n

So anyway here is the ingredients for Arroz con Pollo :<\/p>\n

1 whole organic free range chicken, about 4 lbs is perfect for us , too big , you’ll be having problems finding the pan that will fit all the chicken in . Rinse the chicken , then pat dry with paper towel and cut the chicken into 8 or 10 pieces . Grab a big ziplock bag , add the chicken pieces in and then mix this dry rub .<\/p>\n

2 teaspoons salt
\n1 teaspoon garlic powder
\n1\/2 teaspoon dried cumin
\n1\/4 teaspoon black pepper
\n1\/4 teaspoon cayenne pepper<\/p>\n

Mix them together , and add into the ziplock bag along with the chicken and shake it and rub it all over the chicken . Set aside , you can always do this the night before , and store them in the fridge , or if you short on time , just do it right before you cook the stew .<\/p>\n

Now prepare the rest :<\/p>\n

3 tablespoons vegetable oil<\/p>\n

1 small yellow onion, finely diced<\/p>\n

1 green bell pepper, diced<\/p>\n

1 – 2 serrano peppers , chopped , depending how hot \/ spicy \u00a0you like your dish , or skip it<\/p>\n

1 red bell pepper, diced<\/p>\n

1 1\/2 teaspoons salt<\/p>\n

1 1\/2 cups jasmine rice<\/p>\n

5\u00a0cloves garlic, finely diced<\/p>\n

1 1\/2 cups\u00a0chicken broth<\/p>\n

1\/2 cup tomato sauce<\/p>\n

1. In a large pan about 12 inches high on the side , add vegetable oil and brown chicken on all side , high heat . About 6 minutes total for both side . Don’t crowd the pan , remove the chicken once it’s golden brown on each side .<\/p>\n

2. Using the same pan , add onion , bell peppers and serrano if using , saute for about 4 minutes, \u00a0then add garlic , cook another minute , add salt , and add rice in . Cook for about 2 minutes , keep stirring \u00a0, don’t want burnt rice . Then add chicken broth mixture with tomato sauce . If you happen to have saffron on hand , u can add it in the beginning , just a pinch goes a long way .<\/p>\n

3. Add the chicken in , and bring to boil , them simmer it down , cover with the lid . You have to check after a while because the rice will soak up all the juice , you might need to add more broth \/ water . And i said this is tricky , because you want the rice to get done at the same time with the chicken, because if you cook it too long it will get too mushy .<\/p>\n

4. Simmer , for about 30 minutes . Check often !<\/p>\n

\"arroz<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

how to make spanish chicken stew<\/p>\n","protected":false},"author":16,"featured_media":3125,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ngg_post_thumbnail":0,"footnotes":""},"categories":[1],"tags":[279,46,281,280],"class_list":["post-3124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-arroz-con-pollo","tag-chicken","tag-one-pot-meal","tag-spanish"],"_links":{"self":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/users\/16"}],"replies":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3124"}],"version-history":[{"count":1,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3124\/revisions"}],"predecessor-version":[{"id":3126,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/posts\/3124\/revisions\/3126"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=\/wp\/v2\/media\/3125"}],"wp:attachment":[{"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.oliviaskitchen.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}