I just love Caribbean food. Man oh man...I remember as a little girl spending my summers in Puerto Rico and my abuela (grandmother) cooking up some arroz con pollo (rice and chicken) and with some lip smacking beans...GOD it is making me sooo hungry right now. Found this website on food and is a great quick link to a variety of Puerto Rican delicacies and simple dishes.
http://www.recipehound.com/Recipes/puertorico.html
I am planning to make this dish for a potluck lunch at my work on the 27th. I pray it turns out alright:
Chicken with Rice Aibonito (Arroz con Pollo a lo Aibonito)
Servings: 10-12 people
INGREDIENTS:
2 whole bone-in chicken breasts with skin, cut into 2-inch pieces
1 recipe traditional garlic dipping sauce
1/4 cup olive oil
1/2 cup black olives, pitted and chopped
1/3 cup golden raisins
1/2 cup green peas
1 6-ounce jar pimientos, drained and cut in strips
4 cups long-grain rice
4 to 5 cups chicken stock
generous pinch saffron, soaked in an additional 1 cup boiling chicken stock
2 teaspoons salt
1 teaspoon black pepper
Marinate the chicken pieces in the dipping sauce for 30 minutes. Drain and discard the liquid. In a skillet, heat 2 teaspoons oil, lightly saute the chicken pieces, and set aside. Heat the remaining olive oil in a Dutch oven. Saute the olives, raisins, peas, and pimientos for 5 minutes. Stir in the rice. Add enough chicken stock, including the cup with saffron, to cover the rice, and bring to a boil. Add salt and pepper. Reduce the heat and add the chicken. Simmer for 20 minutes, or until the rice and chicken are cooked.
http://www.recipehound.com/Recipes/puertorico.html
I am planning to make this dish for a potluck lunch at my work on the 27th. I pray it turns out alright:
Chicken with Rice Aibonito (Arroz con Pollo a lo Aibonito)
Servings: 10-12 people
INGREDIENTS:
2 whole bone-in chicken breasts with skin, cut into 2-inch pieces
1 recipe traditional garlic dipping sauce
1/4 cup olive oil
1/2 cup black olives, pitted and chopped
1/3 cup golden raisins
1/2 cup green peas
1 6-ounce jar pimientos, drained and cut in strips
4 cups long-grain rice
4 to 5 cups chicken stock
generous pinch saffron, soaked in an additional 1 cup boiling chicken stock
2 teaspoons salt
1 teaspoon black pepper
Marinate the chicken pieces in the dipping sauce for 30 minutes. Drain and discard the liquid. In a skillet, heat 2 teaspoons oil, lightly saute the chicken pieces, and set aside. Heat the remaining olive oil in a Dutch oven. Saute the olives, raisins, peas, and pimientos for 5 minutes. Stir in the rice. Add enough chicken stock, including the cup with saffron, to cover the rice, and bring to a boil. Add salt and pepper. Reduce the heat and add the chicken. Simmer for 20 minutes, or until the rice and chicken are cooked.
Posts
No comments:
Post a Comment