Thursday, August 12, 2010
We're not the only ones who make rice dishes. In the south they make Jambalaya, Spain makes Paella, and Ghana has a national dish called Jollof rice. These are all basically different varieties of jambalaya. In Puerto Rico, they have a dish called Arroz con Pollo (Rice with Chicken), an amazing dish that includes spices that make Puerto Rican food different from any other food. For example, Sofrito, which can be considered the base and essence of all Puerto Rican food. Sofrito consists of recao (also known as culantro) and aji dulce, along with bell pepper, lard, and sometimes cilantro.
Even though all these places prepare their foods differently we all seem to share a similarity in preparing our rice dishes. So the next time you're eating jambalaya you should remember this and think about all the other types of jambalaya dishes that are out there and think about how you can make your dish different from the rest. Here is the recipe for Arroz con pollo. Try making it at home!
Titi Awilda's Arroz con Pollo
5-6 boneless, skinless chicken thighs
3 cups of long-grain rice
1/4 cup of Sofrito or 3 tablespoons of Goya Sofrito and 3 tablespoons Goya Recaito
2 packets of Goya Sazón with culantro and achiote
Goya Adobo with pepper seasoning
1 can of Goya Alcaparrado
1 can of tomato sauce
1 ounce of olive oil
2 large bay leaves
water (as indicated below)
salt to taste
Season the chicken parts with Goya Adobo seasoning. Heat the oil in a Dutch oven or stew pot, and sauté the chicken and Sofrito on medium heat for about 5 to 10 minutes, stirring occasionally. You may cover the chicken, only at this point, to help the chicken cook.
Add the tomato sauce, salt, and the bay leaf. Now, sauté the mixture for another five minutes.
Add the rice, water, Goya Alcaparrado and Goya Sazón packets (water should be just above the rice, so that the rice is loose when you stir it).
Stir occasionally until the water starts evaporating. At this point cover it until the rice is fully cooked
produced by :Angel Butler