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"Those who forget the pasta are condemned to reheat it."--Unknown

ARROZ CON POLLO A LA CHORRERA Recipe

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This recipe for ARROZ CON POLLO A LA CHORRERA is from The REGALADO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Otto's (from Abuela Evelia)

1 Pollo de 2 ˝ libras – picados en partes
1 Lb de arroz Valencia (grano redondo y corto)
2 cebollas medianas
1 ají dulce mediano
3 dientes de ajo
˝ taza de puré de tomates
4 cucharadas de aceite
1 ˝ taza de caldo de pollo
1 ˝ taza de cerveza
1 lata de petit pois
1 lata de pimentos morrones
Unas ramitas de perejil
Azafrán o Bijol (condimento amarillo)
Sal y Pimienta

Andy's

2 pounds of chicken cuts
1 package (12 ounces) Valencia type rice
2 medium onions (finely cut)
3 garlic cloves (finely chopped)
5 tablespoons olive oil
1 green pepper (finely cut)
1 can tomato sauce
1 & 1/3 can (18 ounces) of beer
˝ cup of water or chicken bullion
1 small can of early sweet peas
1 small can of whole pimentos
1 teaspoon of Bijol
1-teaspoon salt
1-tablespoon vinegar
Directions:
Directions:
Brown chicken in the oil. When it is slightly browned, add onion, garlic, and green pepper. When onions are clear (about 5 minutes) add tomato sauce and salt. After it cooks for another 5 minutes, add the beer, the bullion, Bijol, salt and vinegar. When it starts boiling add the rice, wait until it boils again, then stir it, reduce the heat, and cook covered for 30 minutes. Add then the sweet peas and the pimentos. Stir and allow it to cook for another minute or two.

 

 

 

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