Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

November 2018

Puerto Rican Recipes

Preserving Recipes

Vera's Mince Meat

Vera's Mince Meat Recipe
2 1/2 lb Beef 2 1/2 lb Pork 2 lb Raisins 1 1/2 lb Apples 1 lb Dried apricots 1 lb Dried peac...

read more

Puerto Rican Rice with ChickenArroz Con Pollo Recipe

Puerto Rican Rice with ChickenArroz Con Pollo recipe and other puerto rican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Puerto Rican Rice with ChickenArroz Con Pollo recipe  PDF



A 2 1/2 lb Chicken pieces
B CRUSH AND MI IN MORTAR 2 Peppercorns (whole black
pepper) 2 Cloves garlic peeled
1 t Dried oregano (pref. fresh)
4 1/2 ts Salt
2 ts Olive oil
1 t Vinegar
C 1 tb Lard or vegetable oil
1 oz Salt pork
2 oz Lean cured ham (wash and
dice salt pork and ham) D 1 Onion peeled
1 Green pepper, seeded
3 Sweet chili peppers, seeded
1 Tomato
6 Fresh cilantro leaves
(chop everything in small pieces) E 1/2 ts Salt
10 Olives stuffed with
pimientos 1 tb Capers
1/4 c Tomato sauce
2 tb Fat or achiote coloring
3 c Rice
F 1 cn (17 oz) green peas (petit
pois) G 1 cn (4 oz) pimientos

1. Wash chicken and divide each chicken piece in two. Dry and rub with
seasoning included in B. Set in refrigerator overnight. 2. In a Caldero or heavy kettle, heat fat and brown rapidly salt pork
and ham. Reduce to moderate and add chicken. Cook for 5 minutes. 3. Reduce heat to low. Add ingredients in D and saute for 10 minutes
stirring occasionally. 4. Meanwhile drain liquid from can of peas into a measuring cup and
enough water to make 2.5 cups, if regular rice is used or 3.5 if long rice is used. Reserve peas. Heat liquid and wait. 5. Add to kettle ingredients in E and mi over moderate heat for 2
minutes. 6. Add hot liquid to kettle and mi well and cook uncovered over
moderate heat until rice is dry. 7. With a fork turn rice from bottom to top.
8. Cover kettle and cook over low heat for 40 minutes. Halfway during
this cooking period turn rice over again. 9. Add peas, turn rice once more and cover, cooking for 15 minutes in
low heat. 10. Spoon rice into a serving platter.
11. Heat pimientos in their juices, drain and garnish the rice. Serve
at once. Ricardo Landrau, Carolina PR, Fidonet 1:367/28

Puerto Rican Rice with ChickenArroz Con Pollo recipe and other puerto rican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
154 people have voted
Last Reviewed on 2018-11-12



Monday, Nov 12 2018 Download & Print Puerto Rican Rice with ChickenArroz Con Pollo recipe  PDF   Puerto Rican recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Broiled Salmon with Lime and Cilantro

New Cooking Recipes

Roasted Garlic with Goats Cheese
Roasted Garlic with Goats Cheese Recipe


4 Bulbs garlic 2 Bay leaves, snapped in half 4 Sprigs rosemary Juice 1/2 lemon 4 tb Olive oil 4 oz Soft goats cheese 1/8 pt Double cream (2 fl oz) 2 tb Fresh coriander, chopped 1 Plump red chilli pepper deseeded, chopped 1 Lemon quartered lengthways Hot crusty toast Salt and amp pepper Preheat the oven to gas Mark 6, 400 F, 200 C Use scissors to cur away the thick central stem from the garlic bulbs and slice about 1/4in off the top of each bulb. Pack the bulbs into a small ovenproof dish, tuck half a bayleaf into each bulb, season generously with the salt and p...

Cooking Magazines: Squash Recipes » November 2018   Squash recipes RSS   New

Dish Of The Day

Crawfish Potato Boats

Crawfish Potato Boats Recipe
WALDINE VAN GEFFEN VGHC42A 1 pound Crawfish tails 4 lg Baking potatoes 1/2 cup Butter P...
read more

Category: » Tilapia Recipes

View more dishes

>