recipe for martha stewart arroz con pollo

recipe for martha stewart arroz con pollo

recipe for martha stewart arroz con pollo

This authentic arroz con polo recipe is the perfect choice for you if you’re looking for a delicious weeknight meal that is full of flavor! I was having trouble figuring out what I would make for my video this week, so I asked my Facebook friends and they answered.

Basic Ingredients for recipe for martha stewart arroz con pollo

  • 1 whole chicken broken down into pieces for roasting chicken
  • 1 tablespoon oil or rendered bacon grease
  • Chicken stock – 96 oz 2 each of the seeded, small diced yellow and red bell peppers
  • 2 small diced yellow onions, peeled and diced
  • 8-10 finely minced garlic cloves
  • 4 tablespoons oil and 2 tablespoons annatto seed mix
  • 2 cups canned crushed tomatoes
  • 1 cup Spanish pimento-stuffed Olives
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 3 cups basmati rice
  • 1 cup peas Sea salt and freshly cracked pepper for a delicious taste

How do you make recipe for martha stewart arroz con pollo

  • Salt and pepper to season the chicken pieces on all sides.
  • After this, heat one tablespoon olive oil in a large skillet on medium-high heat. Brown each side for three to four minutes.
  • Place the chicken in the stock and heat on low. Cook for about 25-30 minutes. Cook the annatto seeds in a separate pot or rondeau. The seeds can be thrown out. Next, add the chopped peppers, onions, and garlic to the pot and cook for 3-4 minutes.
  • Stir in the tomatoes. After 3-4 minutes, add in the olives, cumin, and coriander. Finally, add in the rice and 6 cups of chicken stock. Season with salt and pepper.
  • Place the braised chicken pieces over the rice. Cover with a lid and continue to cook on low heat for about 25-30 minutes, or until the rice becomes tender.
  • Serve with chopped green onions and cilantro.

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