Behind the Recipes
Arroz Con Pollo by Designer Stephen Dweck
INGREDIENTS:
1 whole chicken, cut into 8 pieces (remove skin, if desired)
1/4 cup olive oil
2 large onions, chopped
6 cloves of garlic, diced
1 large green pepper, chopped
4 plum tomatoes (canned whole tomatoes), chopped
1/2 jalapeño pepper, seeds removed, chopped finely
2 bay leaves
1 packet of Goya Sazon seasoning
1 tsp. oregano
1/2 tsp. salt
1 can of beer
4 tbsp. cider vinegar
Roasted red peppers
Frozen peas, thawed
Capers
1-2 cups rice
PREPARATION:
1. Place onions, tomatoes, green peppers, jalapeño pepper and garlic in a wide, shallow pot.
2. Add capers, green olives, bay leaves, oregano and olive oil. Sauté for 15 minutes until stew-like.
3. Add chicken, water and vinegar. Cover and simmer until chicken is tender. Don't overcook. Remove chicken and set aside.
4. Add rice to vegetable mixture and simmer uncovered until water is absorbed. Then add one can of beer. Cover and simmer until rice is soft.
5. To serve, place rice on a large platter or serving dish. Place chicken over rice and garnish with roasted red peppers and green peas.
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