Nanny's Arroz con pollo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cups steamed white rice1 whole large skinless, boneless chicken breast (2 halves)2 oz salt pork3 1/2 tbsps. olive oil4 or 5 cloves of fresh garlic4 or 5 tbsp fresh cilantro1 medium spanish yellow onion2 8oz cans of Goya tomato sauce4 tbsps pitted Spanish olives (with pimentos)Salt Pepper
Start by steaming the rice:
Put 1 and 1/2 cups rice in a rice steamer bowl with 2 and 1/2 cups water. 2 tsp of salt, 1 tsp pepper, and 1 tbsp. olive oil. Stir the mixture gently, and put in the steam. Set the timer for 60 minutes.
While the rice is steaming, start the sofrito:
Heat up 2 tbsp of olive oil in a 6 qt. pot. Cut the salt pork into small cubes or strips, and put in the ollive oil. It should fry softly, but make sure you don't burn the olive oil or salt pork. Once the salt pork is light brown and crispy. take the pot of the fire. Dice the onion. Mash the garlic cloves into a paste using 1/2 tbsp of olive oil, and a dash of salt and pepper.
Put the pot back on the fire, at a medium low temperature. Add the diced onion and galic mash to the oil and salt pork. and cook until the onion is opaque. Be careful to not burn the garlic, as burnt garlic is bitter.
Once this base is cooked add, the tomato sauce, and stir the mixture until it comes to a simmer. Add the olives and cilantro. I also pour in a little of the juice from the olive jar. Let this sofrito cook at simmering for about 10 mins. while you dice the raw chicken. Throw in the diced chicken to the simmering mixture, and stir. Bring to a boil for aobut 1 min., stirring the whole time. Reduce heat and simmer for 30 mins.
Once the steamed rice is done, stir it in slowly into the base, so that the rice does not get mushy.
Serve with hot sauce, and enjoy!
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TINA71268.
Put 1 and 1/2 cups rice in a rice steamer bowl with 2 and 1/2 cups water. 2 tsp of salt, 1 tsp pepper, and 1 tbsp. olive oil. Stir the mixture gently, and put in the steam. Set the timer for 60 minutes.
While the rice is steaming, start the sofrito:
Heat up 2 tbsp of olive oil in a 6 qt. pot. Cut the salt pork into small cubes or strips, and put in the ollive oil. It should fry softly, but make sure you don't burn the olive oil or salt pork. Once the salt pork is light brown and crispy. take the pot of the fire. Dice the onion. Mash the garlic cloves into a paste using 1/2 tbsp of olive oil, and a dash of salt and pepper.
Put the pot back on the fire, at a medium low temperature. Add the diced onion and galic mash to the oil and salt pork. and cook until the onion is opaque. Be careful to not burn the garlic, as burnt garlic is bitter.
Once this base is cooked add, the tomato sauce, and stir the mixture until it comes to a simmer. Add the olives and cilantro. I also pour in a little of the juice from the olive jar. Let this sofrito cook at simmering for about 10 mins. while you dice the raw chicken. Throw in the diced chicken to the simmering mixture, and stir. Bring to a boil for aobut 1 min., stirring the whole time. Reduce heat and simmer for 30 mins.
Once the steamed rice is done, stir it in slowly into the base, so that the rice does not get mushy.
Serve with hot sauce, and enjoy!
Serving Size: Makes 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user TINA71268.
Nutritional Info Amount Per Serving
- Calories: 239.2
- Total Fat: 11.2 g
- Cholesterol: 42.1 mg
- Sodium: 958.4 mg
- Total Carbs: 16.0 g
- Dietary Fiber: 1.5 g
- Protein: 17.5 g
Member Reviews