Pollo con Arroz
Main Dishes • European
Description
Pollo con Arroz
Ingredients
- Poultry 5 lbs
- Onion 5 oz
- Orange Bell Peppers 1 piece
- Rice 2 cups
- Pickled Eggplant with Peppers 5 oz
- Tomato Puree 0.5 cup
- Canned Mushroom Soup 1 can
- Lemon 1 piece
- Dry White Wine 0.5 cup
- Garlic 4 cloves
- Vegetable Oil 2 tablespoons
- Red Long Chili Peppers 1 teaspoon
- Chicken Broth 4 cups
- Salt to taste
- Ground Black Pepper to taste
- Fresh basil leaves to taste
Step-by-Step Guide
Step 1
Clean the chicken, wash it under running water, rub it with salt and the juice of half a lemon, sprinkle with oregano and crushed garlic cloves, and let it marinate for one hour.
Step 2
While the meat is marinating, heat vegetable oil over low heat and add finely chopped garlic, bell pepper sliced into thin rings, and onion. (Cubans prefer onion chopped into large pieces; if you don't like that, you can chop it finely.)
Step 3
When the garlic and onion soften, add tomato paste or tomato puree to the pan.
Step 4
Cut the well-marinated chicken into several pieces and simmer for 1 hour until cooked through.
Step 5
When the meat becomes tender, transfer it to a separate dish and keep it warm.
Step 6
Now, let's prepare the rice. Rinse the rice until the water runs clear, drain it, and place it in the pan where the meat was simmered. Mix well, then add white wine and chicken broth.
Step 7
Drain the juice from the pickled sweet peppers into a separate dish. Then pour it into the pan where the dish is cooking. Mix everything thoroughly and place the chicken on top. When the rice absorbs all the liquid, add the green peas. After that, let the dish simmer on low heat for about 5 more minutes.
Step 8
Serve the dish on a plate, garnish with pickled sweet peppers cut into strips, and serve while hot.
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