arooz con pollo

Rice with Chicken

Chef Pepín RICE Leave a Comment

Print Recipe
Rice with Chicken
arooz con pollo
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Servings
Ingredients
  • 3 pounds chicken breasts (boneless and skinless)
  • 2 limes or sour orange
  • 1 large onion
  • 1/2 green pepper
  • 3 garlic cloves finely chopped
  • 1/3 cup olive oil
  • 2 cup rice Valencia type
  • 6 cups water
  • 2 cups chicken broth or 5 cups water and 1 cup chicken broth
  • 1 can tomatoes puree
  • 1 tablespoon salt
  • 1/2 tablespoon saffron pepper or annatto, for coloring
Servings
Ingredients
  • 3 pounds chicken breasts (boneless and skinless)
  • 2 limes or sour orange
  • 1 large onion
  • 1/2 green pepper
  • 3 garlic cloves finely chopped
  • 1/3 cup olive oil
  • 2 cup rice Valencia type
  • 6 cups water
  • 2 cups chicken broth or 5 cups water and 1 cup chicken broth
  • 1 can tomatoes puree
  • 1 tablespoon salt
  • 1/2 tablespoon saffron pepper or annatto, for coloring
arooz con pollo
Votes: 4
Rating: 4.25
You:
Rate this recipe!
Instructions
  1. Rinse the breasts and cut them small enough for not needing a knife to eat them.
  2. Season the breasts with the garlic and the lime or sour orange, and place it in the fridge up to cooking time.
  3. Heat the oil at high and stir-fry the onion, the pepper and the chicken (previously drained from the lime), until the chicken gets brown.
  4. Add the water, the chicken broth and the tomato puree. Stir until everything is uniform. Add the rice (without rinsing it) and the saffron, stirring everything again.
  5. Cover the pressure cooker with its cover. Once it starts to whistle, turn off the heat and let it sit for 5 more minutes.
  6. If you don’t have a pressure cooker, go over the same steps and, once the rice boils reduce the heat, cover it and let it cook until the rice is soft.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *