Hey everyone, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, (somewhat deconstructed) arroz con pollo. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

(Somewhat Deconstructed) Arroz con Pollo is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. (Somewhat Deconstructed) Arroz con Pollo is something which I’ve loved my whole life. They are fine and they look wonderful.

(Somewhat Deconstructed) Arroz con Pollo Shinae Southern California, USA The first time I ever had Arroz con Pollo, it was a Cuban preparation, a la chorrera, which is a soupier version in which the rice is cooked with the chicken (as it usually is) and turns out almost like risotto with a little less liquid in it. Put the chicken in an ovensafe baking dish. Arroz con Pollo Variations on this chicken-and-rice dish are beloved throughout Spain and Latin America. Martha's version is studded with green olives and infused with the heady flavors of wine, onion, garlic, bay leaves, and saffron.

To begin with this particular recipe, we must prepare a few ingredients. You can have (somewhat deconstructed) arroz con pollo using 13 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make (Somewhat Deconstructed) Arroz con Pollo:

1. Make ready 3 pounds chicken pieces (We like skin-on, but you can do skin off)
2. Take 2 teaspoons salt
3. Make ready 1/2 teaspoon pepper
4. Make ready 2 Tablespoons flour
5. Get 1 Tablespoon oil
6. Make ready 1 medium onion, minced
7. Make ready 1 small bell pepper, minced (I like the sweeter red, orange and yellow ones for this recipe.)
8. Prepare 6 cloves garlic, chopped
9. Make ready 1 packet sazon con azafran (I use Goya brand.)
10. Take 1 cup canned tomatoes (crushed, diced, pureed all ok)
11. Take 1 cup unsalted chicken stock
12. Take 1 bay leaf
13. Take 1 cup frozen peas

We like to serve this with hot sauce or Colombian aji picante and a simple green salad on the side. This dish is a Latin staple, and because Jazmin likes it so much, arroz con pollo has become a staple for us. You can throw in half a bag of frozen peas toward the end to up the nutritional. It is the ultimate comfort food.

Steps to make (Somewhat Deconstructed) Arroz con Pollo:

1. Season chicken with the 2 teaspoons of salt and 1/2 teaspoon black pepper, and then dust with 2 Tablespoons of flour. - - Then, in a 4 to 5 quart pot, bring 1 Tablespoon oil up to medium high heat, then brown chicken for 3 to 4 minutes per side and set aside. You'll probably want to break this up into two batches so you don't crowd your cooking surface.
2. If you used skin-on chicken, you'll have a bit of rendered chicken fat left in your pot. Remove all but about 1 Tablespoon and add your onion, pepper, and garlic and sweat the mixture until the onions are translucent. (This Holy Trinity base of Latin cooking is called refrito or sofrito, depending on the region) - - If you didn't use skin on, you'll want to add up to another (1) Tablespoon of oil to the pot.
3. Add your sazon packet and mix it in.
4. Add tomatoes, stock, and bay leaf and give it a couple of good stirs.
5. Add in your chicken, turn the heat down to medium, cover, and simmer for 20 minutes, stirring occasionally, and ensuring that the heat doesn't get so hot that the chicken is boiling or the sauce is burning on the bottom of the pan. You can check for that by scraping the cooking surface with your cooking spoon and seeing if you get any solids accumulating.) - - During this first part of the simmer, you'll want to start the knifework for your Garlic Yellow Rice. (Link to that recipe is above.)
6. After 20 minutes, flip the chicken pieces, turn the heat down to medium low, and simmer, covered, for another 20 minutes or so. About 10 minutes into this second simmer, you'll want to adjust seasoning if needed. - - At this point, you'll be able to move on to the cooking part of the Garlic Yellow Rice.
7. After the second simmer, stir in your peas, then cut the heat.
8. Once the rice is done, plate the rice, topped with a piece or two of chicken and a healthy drizzle of the sauce.
9. If you made the quickled onions to go with, put a little of those on top and garnish with a bit of chopped cilantro if you like. - - Enjoy! :)

You can throw in half a bag of frozen peas toward the end to up the nutritional. It is the ultimate comfort food. The best recipe for arroz con pollo for those authentic, savory flavors of Cuban rice and chicken. This Arroz con Pollo receta is a favorite in our food culture and Cuban food traditions made new for the modern, busy family. A classic Cuban recipe - Arroz con Pollo a la Cubana - with a twist for the modern family.

So that is going to wrap it up for this special food (somewhat deconstructed) arroz con pollo recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!