Cuban Arroz disadvantage Pollo recipe - Steps to make Grain Chicken
thanks to the Cocina Cubana Club founded by Pascual Perez Sonia R. Martinez
I suppose probably the most beloved of chicken dishes in Cuba, Arroz disadvantage Pollo could make any meal special. The grain with this dish is brief-grained Valencia-style grain, just like employed for Paella, another from the wonderful Spanish dishes which have found a house in most of the Latin American Countries. If you fail to think it is in your town, an italian man , Arborio grain is a good substitute.
Unlike Paella, saffron isn't typically utilized in Arroz disadvantage Pollo, even though some people do. Rather they will use Annatto Oil, to own yellow coloring expected within this dish. Sometimes you'll find yellow grain already packaged. This recipe serves six to eight people.
Prep Time: 15 mins - Prepare Time: one hour ten mins - Total Time: one hour 25 mins
1 large chicken, about 4 pounds, reduce 8 pieces.
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon freshly ground white-colored pepper
1 Tablespoons of dark wine vinegar
Sofrito and broth:
2 Tablespoons of Annatto oil or essential olive oil
1 small onion, finely chopped
1 small red bell pepper, cored, seeded and finely chopped
3 cloves garlic clove, minced
1 small tomato, seeded and diced
3 cups water (*)
1 cup dry white-colored wine
1-1/2 cups beer
1/2 teaspoon annatto seeds, or 1/4 teaspoon saffron threads
Salt and freshly ground pepper, to taste
1 lb Valencia or Arborio grain
Sliced red pimientos for garnish
Can of eco-friendly peas (Petit Pois) for garnish
Wash the chicken and blot dry with sponges. Mix the oregano, cumin, white-colored pepper and vinegar inside a large glass bowl. Add some chicken, turning the pieces to pay for using the mixture. Let marinate a minimum of fifteen minutes.
Heat the oil inside a large heatproof casserole (**) Brown the chicken pieces throughout, a couple of minutes per side. Transfer the chicken to some platter and pour out basically two tablespoons from the fat.
For sofrito: Add some onion, bell pepper and garlic clove towards the oil within the casserole, prepare over medium heat heat until soft but don't brown, about one or two minutes. Add some tomato and prepare for an additional pair minute. Return the chicken towards the casserole using the sofrito and prepare for around one or two more minutes.
Add some water, wine and beer(*), saffron (if you are using it rather of annatto oil), tomato paste and pepper and salt. Provide a boil, reduce heat, cover and simmer for around half an hour. As the chicken is cooking, place annato seeds in small saucepan with 1/4 cup from the chicken cooking liquid. Simmer for around a few minutes. Strain mixture into the chicken.
To complete the dish:
Completely wash grain swishing together with your hands, and drain from the water. Continue this until water runs obvious.
Bring chicken mixture to some boil, stir within the washed grain, reduce heat, cover and simmer before the grain is tender, about 20 to 25 minutes. Whether it begins to dry up and grain continues to be al dente, increase the liquid. Whether it will get too soupy, uncover over the past ten or fifteen minutes of cooking.
Just prior to it being done, stir in two from the petit pois and pimientos. Garnish with the remainder.
(*) I personally use just the beer, modifying the amount towards the total required for cooking. Beer provides it with a pleasant tangy flavor.
(**)I've got a clay paella dish that we use for Arroz disadvantage Pollo, Paella along with other similar dishes. You can buy them in lots of Latino markets.
