Thursday, 21 March 2013

Arroz con Pollo

Arroz con pollo, meaning rice with chicken in Spanish, is enjoyed by many Latin cultures and is a traditional staple throughout Latin America. There are very many different versions, unique to various countries, so that the one you find in Peru for instance may be quite different to that found in Cuba.

Some variations I’ve seen include using beer with the stock to braise, using annatto or saffron to colour the rice yellow, using different types of rice - Cuban versions for instance I believe often use paella rice, adding olives or not, and so on, and so on.

I should point out that I am in no way saying that the version here is in any way authentic or true to *any* of the versions it is possible to make but is rather a chicken & rice dish influenced by many that has basically evolved from using up leftovers. It is therefore also super quick and easy, and very very tasty.

Arroz con Pollo
Serves 1

1 tsp olive oil
2 leftover cooked chicken drumsticks (or thighs or whatever), meat chopped roughly
2 inch piece chorizo, chopped
1 red pepper from jar, chopped
1 clove garlic, finely chopped
¼ tsp hot smoked paprika
¼ tsp chilli powder
½ tsp cumin
½ tsp oregano
115g cooked rice
1 medium, ripe tomato, chopped
100ml chicken stock
small handful frozen peas
small handful coriander, chopped

Heat the oil in a sauté pan and add the chorizo & garlic. When the garlic has softened and the chorizo is starting to colour, add the chicken.

Stir around, add herbs and spices and cook for a couple of minutes.

Add the red pepper and cook for a minute or 2 more.

Add the chopped tomato and stock and simmer for 5 minutes.

Add the rice and a small handful of frozen peas and cook for a further 10 minutes or so until the liquid is mainly absorbed.

Serve sprinkled with chopped coriander.

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