INGREDIENTS FOR ARROZ CON POLLO RECIPES

Steps:

• In a medium bowl combine chicken, ground chile pepper, and salt; toss well to coat chicken. In an extra-large skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from skillet; set aside.
• In the same skillet heat the remaining 1 tablespoon oil. Add onion and carrots. Cook about 4 minutes or until onion and carrots begin to soften, stirring occasionally. Push onion mixture to one side of the skillet; add garlic and cook for 20 seconds, stirring garlic constantly. Stir together onion mixture and garlic.
• Remove skillet from heat. Add wine to skillet, stirring to scrape up any crusty brown bits. Stir in Caldo or broth, salsa, and olives. Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced by about half. Stir in cooked chicken, peas, and butter. Simmer for 2 minutes more, stirring several times. Remove from heat; if desired, stir in cilantro. Serve with Cheesy White Rice.

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.