ARROZ CON POLLO RECIPE IN SPANISH RECIPES

Steps:

• For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.)
• Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil.
• When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes.
• Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.)
• Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant.
• Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened.
• Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened.
• Add the lager, stir well, then bring the mixture to the boil.
• Add the chicken stock and return the mixture to the boil, then stir in the rice.
• Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes.
• Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender.
• Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper.
• To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge.

Steps:

• For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.)
• Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil.
• When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes.
• Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.)
• Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant.
• Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened.
• Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened.
• Add the lager, stir well, then bring the mixture to the boil.
• Add the chicken stock and return the mixture to the boil, then stir in the rice.
• Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes.
• Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender.
• Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper.
• To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge.