From tranch728@comcast.net Wed Mar 30 12:20:44 2005 Date: Tue, 29 Mar 2005 13:13:15 +0000 (UTC) From: tranch728 Newsgroups: rec.food.recipes Subject: Arroz con Pollo (3) Collection Followup-To: rec.food.cooking, rec.food.recipes Puerto Rican Chicken and Rice Chicken and Rice-Cuban Basque Chicken and Rice * Exported from MasterCook * Puerto Rican Chicken and Rice Recipe By :Lada Fretz - Pilaf, Risotto and other ways with Rice Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 pounds whole chicken THE ADOBO 2 teaspoons olive oil 2 cloves garlic -- minced 3 teaspoons oregano 1 teaspoon vinegar or fresh squeezed lime juice 2 teaspoons salt 1/2 teaspoon fresh ground black pepper THE STOCK 1 clove garlic -- smashed 1 onion -- coarsely chopped 1 stalk celery -- cut up 5 sprigs cilantro chicken neck, back and wing tips THE RECAITO 1 onion 2 green bell peppers -- cored and seeded several sprigs of cilantro -- to taste 3 tablespoons olive oil 1/2 cup salt pork, diced -- optional 8 ounces tomato sauce 1 1/2 cups beer -- optional 2 cups rice 18 pimento stuffed green olives -- coarsely chopped 3 teaspoons capers 1 cup frozen peas -- defrosted Cut chicken up into 2 thighs, 2 drumsticks, 2 wings, 2 wing tips, 2 breast halves and a back piece. Reserve the back, neck and wing tips for the stock. Mix all the ingredients for the Adobo and rub over the remaining chicken pieces. Refrigerate overnight, or let sit, covered, at room temperature for 1 hour. Make the stock. In a large pot put the neck, back and wing tips in 4 cups water with garlic, onion, celery and cilantro. Bring to a boil, reduce heat, and simmer, uncovered, for 2 - 3 hours. Strain out solids and return stock to pot. Coarsely chop Recaito ingredients then place in a food processor and process until finely chopped but not watery, about 8 - 10 pulses. Heat the oil in a large Dutch oven. Add the salt pork, if using, and cook 3 - 5 minutes. Add chicken thighs and drumsticks and cook 5 minutes. Add remaining chicken pieces and cook another 10 minutes, turning to brown on all sides. Remove and set aside. Add Recaito to pot and cook 5 minutes. Add tomato sauce, peas then 3 cups chicken stock(or 1 1/2 cups stock and 1 1/2 cups beer if using) and the rice. Bring to a boil, return chicken to the pan and add olives, capers and salt, if necessary. Reduce heat and simmer, uncovered, until all the surface liquid is absorbed. With a wooden spoon stir rice up from the bottom. Reduce heat to very low, cover and cook for 1 hour, stirring every 15 minutes to turn the rice up from the bottom of the pan. NOTES : Turn chicken and rice out onto a plate and garnish with pimento strips before serving. * Exported from MasterCook * Chicken and Rice-Cuban Recipe By :Lada Fretz Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons olive oil 1 4 lb whole chicken -- cut up salt and pepper -- to taste 1 onion -- finely chopped 3 cloves garlic -- minced 2 teaspoons bijol 2 cups rice 1 cup beer -- at room temperature 1/2 cup mayonnaise 20 Sicilian or Spanish olives -- chopped 1 red bell pepper -- roasted, cut into thin strips 3 teaspoons capers -- chopped if large 1 cup fresh or defrosted frozen peas 2 hard cooked eggs -- sliced, Optional Heat oil over medium heat in a large nonstick skillet. Sprinkle chicken with salt and pepper, then add to skillet, turning to brown on all sides. Remove chicken and set aside. Add onion and garlic to pan and cook until soft and golden, about 5 - 10 minutes. Return chicken to pan. Add 2 cups hot water, bijol and more salt and pepper if desired. Bring to a boil, reduce heat and simmer 20 minutes, or until chicken is cooked. Remove chicken and set aside to cool. Bring remaining water to a boil, add rice, cover, reduce heat and simmer until water disappears, about 10 - 15 minutes. Add beer, replace cover and cook another 10 - 15 minutes, until rice is done and no liquid remains in the bottom of the pan. When chicken is cool enough to handle shred meat and discard skin and bones. To serve lay on third of the rice in a flat baking dish. Cover with a third of the mayonnaise, then all the chicken. Next put half the remaining rice, covered with half the remaining mayonnaise, half the olives, half the pimento strips then half the capers. Top with remaining rice, remaining mayonnaise, remaining olives, remaining pimento, capers then cooked peas. If using sliced egg arrange on top before adding peas. Serve warm. * Exported from MasterCook * Basque Chicken and Rice Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 3 pound chicken -- cut up 3 cloves garlic -- chopped 1 yellow onion -- finely chopped 1/2 green bell pepper -- diced 1/4 cup water 2 cups rice 4 cups chicken broth 1 bay leaf salt and pepper -- to taste In a Dutch oven, over medium high heat, brown chicken pieces in olive oil. Remove to a platter set aside and keep warm. Add garlic, onion and green pepper to pan and saute until onion is translucent. Add water and deglaze. Return chicken to pot and add rice, chicken stock, bay leaf, salt and pepper. Bring to a boil, reduce heat, cover and simmer 25 minutes, or until rice is tender and chicken is cooked through. -- Rec.food.recipes is moderated by Patricia D. Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/