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Arroz Con Pollo is one of my
favorite Mexican/Cuban dishes.
It means yellow rice and
chicken. The yellow color comes
from the Turmeric. This was my
first attempt at making this
dish in a Dutch oven and it
could not have turned out
better.
We are going to start by
washing and trimming 3 lbs.
of boneless chicken breast. Once
trimmed then begin slicing the
chicken into chicken fingers and
then cut those up into large
chunks. Place in a bowl and
place in the fridge.
Next cut up the
vegetables. Open and de-seed the
red bell peppers. Slice the red
bell peppers into long strips.
When done place them into a bowl
for later.
Open and de-seed the
Anaheim peppers. Cut the Anaheim
peppers into smaller chunks.
Place them in the bowl
with the red bell peppers.
Slice a yellow onion into wide
pieces. This is easily done by
slicing from top down from the
center and keep working your way
around the onion. Next cut the
bottom off and it will fall
apart into nice sized pieces.
Please see my video.
Next mince or chop 4 large
cloves of garlic. Place the
garlic into a small spice bowl
or plastic bag.
Measure out the following spices
and place each in its own small
spice bowl or plastic bag. The
containers are just to make it
easier to add all the contents
as you cook. You won't have time
to measure as you cook.
Spice:
1 Tbs. chopped fresh oregano
1 tsp Turmeric
1 1/2 tsp
Paprika
1 tsp chili powder
2 tsp pepper
Measure and pour 3 cups chicken
broth into a large cup. Measure
and pour 2 cups long grain white
rice into a cup.
Open a 14.5 oz. can of
diced tomatoes with green
chili's. Measure 1/4 cup of
tomato paste and place it into a
small spice bowl.
Place all the ingredients
including the chicken by your
Dutch oven and cook area.
Now its time to cook.
If your cooking with Briquettes:
Place 8 hot briquettes under
your Dutch oven. Once the lid
goes on you will place 17 hot
briquettes on top to achieve
baking @ 350 degrees.
If your cooking over lump or a
wood fire:
Start with your Dutch oven 5"-6"
above the hot coals. Once the
lid goes on, raise the Dutch
oven to about 10" above the hot
coals and place about 12 hot
coals on top.
Once the Dutch oven heats up add
3 tbsp. extra virgin olive oil.
Once the oil is hot add the 3
lbs. of chicken. Cook the
chicken until its browned.
Remove the chicken and set it
aside.
If the bottom of the Dutch oven
is dry add a couple tbsp. of
oil. In my cook there was plenty
of chicken juice left in the
bottom. Add the onion and
peppers and cook until they
become translucent. Add in the
garlic and Turmeric. Thoroughly
mix the Turmeric into the
vegies. This is what gives this
dish its yellow color.
Add the following:
1 tbsp. Oregano
1 1/2
tsp smoked Paprika
1 tsp
chili powder
2 tsp pepper
Thoroughly mix these
spices in with the vegies. Add
1/4 cup tomato paste. Add 3 cups
long grained white rise.
Thoroughly mix the rise in so it
picks up the yellow color from
the Turmeric.
Add one 14.5 oz. can of diced
tomatoes with green chili.
Thoroughly mix the tomatoes in.
Add the browned chicken. Using a
spoon, push the chicken under
the liquid but make sure that it
remains on top. You want the
veggies and rice to remain under
the chicken for the duration of
the cook.
Place the lid on and place the
proper amount of hot coals or
briquettes on top as mentioned
above. We are aiming at baking @
350 degrees for 30 minutes.
Once the meal has cooked for 30
minutes remove the lid and stir.
The rice should be sticky yet
the grains should pull away from
each other. The chicken should
be fork tender.
Plate it up and garnish with
chives and serve. This is a very
easy cook and the flavors are
wonderful.
Hope you enjoy this recipe!
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