Byron Gomez's Arroz Con Pollo
Byron Gomez's Arroz Con Pollo
In celebration of Hispanic Heritage Month, this is a dish in which my mom cooked for me growing up. It is like a classical "potato" type of dish in which every Costa Rican has to have at any gathering or party. It meant a lot for me to be able to do this recipe for the first time with such an amazing company like All-Clad. As we say in Costa Rica PURA VIDA!
TYPE | MAIN COURSE |
SERVES | 4 to 6 |
DIFFICULTY | MODERATE |
PREP TIME | 15 MIN |
COOK TIME | 2 HOURS |
Ingredients
- 3 cups long rice
- 3 thighs chicken, boneless
- 2-3 Chicken Bouillon Cubes
- 1 onion, finely chopped
- 2 red bell peppers, diced
- 1 stalk celery, diced
- 1 carrot, diced
- 1 tomato, peeled, seeded and diced
- 4 cloves garlic, pressed
- ½ cup peas (fresh or frozen)
- 2 tbsp Achiote paste
- Salt to taste
- Pepper to taste
- ½ bunch cilantro, finely chopped
- 3 tablespoons olive oil
Directions
- Place chicken in a large pot with Chicken Bouillon and cover with 6 cups of cold water. Bring to a boil. Add 1 red bell pepper, half the celery, the onion, 1 garlic clove, salt, and pepper to the Chicken poaching cooking liquid. Cook over medium heat for 1 hour to 1½ hour. Remove the chicken and pick it with your hands or cut it into strips and set it aside. Drain chicken broth and set aside.
- In a large pan, heat olive oil over medium heat. Sauté carrot for 3 minutes. Then add the second red bell pepper, and cook for another 3 minutes.
- Add the remaining celery, tomato, and finally the garlic. Cook for an additional 5 minutes. Stir in achiote paste. Season with salt and pepper and mix well.
- Add uncooked rice and stir for 2 minutes at medium heat. Pour the reserved chicken broth over and cook over high heat until the water evaporates.
- Reduce heat to low and carefully add the reserved chicken strips and peas. Cover the pan and cook the rice for another 15 minutes. Mix everything gently with a fork. Finally, add the cilantro
RECIPE BY
Byron Gomez
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