Mexican rice with chicken

sarah_09 · September 27, 2013, 5:45pm

Re: Mexican rice with chicken

No, it’s different. Google arroz con pollo, and you’ll get a lot of recipes. This dish varies, depending on what part of Latin America you’re in, but I’ve never had a version I didn’t like! The Mexican version uses more desi friendly ingredients, whereas Cuban and Puerto Rican recipes have more exotic ingredients/spices/herbs that may not be readily available, depending on where you live. In Spain, it will be paella, which always uses arborio, or short grained rice.

I’ve made it many times and here are some basic guidelines:

Arroz con pollo always uses chicken with the skin on. It’s browned in achiote oil (made with annato seeds). Remove the chicken and make the sofrito which is the masala base (always onion, red bell pepper, cilantro and some other stuff) and your soaked and drained rice, bhoon…add frozen peas, spices and chicken broth..and reserved chicken pieces..cover and let it cook away.

That’s the basic recipe. I’ll post specifics later or you can PM me.

which kind of rice can i use