Day Three - Ingrid Hoffmann Simply Delicioso - Arroz Con Pollo

Arroz Con Pollo -This recipe is the reason I purchased the book.  My girl friend Joanne made this one day and told me to taste it.  It was delicious and refreshing.  She offered to give me a copy of the recipe, but of course I had to buy the book.  There is nothing like having the actual book.

Anyway, I went home and tackled this recipe.  The ingredient listing looks long and challenging but its pretty quick.  I purchased the Adobo Seasoning which I found at Loblaws.

This may sound crazy, but what makes this recipe so tasty is the subtle sweetness of ketchup.  This helps you sell the dish to your kids, even with the vegetables looking back at them. LOL!

My husband and son loved this dish and they have requested that I make it everyday.  However, as good as it is, the recipe does yield a large amount.  We'll be eating left overs for days, so I guess they're getting their wish.

The photo below is from Ingrid's web page.  My camera needs batteries.  I didn't add the olives since my husband doesn't like them, which is actually fine with me since I found the taste of the olives a bit too intense.

Give this dish a try.  The recipe is below.  Enjoy  The Cookbook Addict

Ingredients

• 1 (3 to 4-pound) chicken, cut in 8 serving pieces
• 1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced
• 4 cups chicken broth, homemade or canned low-sodium broth
• 1 cup light beer, such as lager
• 3 tablespoons Delicioso Adobo, recipe follows
• 3 tablespoons Worcestershire sauce
• 1 cup fresh chopped cilantro leaves
• 6 garlic cloves, roughly chopped
• 3 cups white rice
• 1 cup fresh or frozen peas
• 2 medium carrots, finely diced
• 8 ounces green beans, trimmed and quartered
• 1 cup ketchup
• 1 teaspoon salt
• 3 tablespoons unsalted butter
• 1/2 red bell pepper, cored, seeded, ribbed and thinly sliced
• 1/2 green bell pepper, cored, seeded, ribbed and thinly sliced
• 1 cup pimento stuffed olives

Directions

Place the chicken, quartered onions, 1 cup of chicken broth, beer, Delicioso Adobo, Worcestershire sauce, 1/2 of the cilantro, and garlic in a large pot or skillet over high heat. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the chicken is cooked through, 30 to 35 minutes. Remove the chicken to a plate and set aside to cool; once cool shred and set aside. Strain the broth into a bowl through a fine-mesh sieve discarding the onion pieces.

Pour the broth into a measuring cup and add water to make 4 cups of liquid. Return it to the pot or skillet and add the rice, peas, carrots, green beans, ketchup, and salt. Stir well and bring to a boil. Let the liquid evaporate to just below the level of the rice, about 10 minutes, and then reduce the heat to low, cover, and cook until the rice is tender and fully cooked, 25 minutes.

Meanwhile, melt the butter in a large skillet over medium heat. Add the peppers and the remaining sliced onions and cook until they're tender, 8 minutes. Shred the cooked chicken meat discarding the skin and bones, and add the chicken to the vegetables. Cook until it is heated through, 2 to 3 minutes. Fluff the rice with a fork and add the chicken and vegetables to the rice mixture. Stir in the olives, sprinkle with the remaining cilantro and serve.

Delicioso Adobo:

• 1 tablespoon lemon pepper seasoning
• 1 tablespoon garlic powder
• 1 tablespoon onion powder or flakes
• 1 tablespoon dried oregano
• 1 tablespoon parsley flakes
• 1 tablespoon achiote powder*
• 1/2 tablespoon ground cumin
• 1 tablespoon salt

Combine all measured ingredients in a small glass jar with an airtight lid and shake to blend. Store in a cool, dry place for up to 2 weeks.

Note: This recipe for adobo is a staple seasoning for many of my Latin recipes. You can make a large batch, store it in an airtight container and use it as a flavor enhancer in your favorite dishes.

*Achiote is also known as Annatto seeds

Yield: about 1/2 cup