We all know that there are different variations of Arroz con Pollo (Rice with Chicken) and depending on the country or region, it is made a little differently.
Ever since I discovered this particular rice recipe below, I’ve been making it at least once a week. Each time, my rice becomes better and better. I HEART it. Actually, I PUFFY HEART it. This Ecuadorian-style rice with chicken recipe has become my favorite rice recipe. When I first saw it, some of its ingredients, like beer or wine, intrigued me. Rice cooked with beer or wine? I used the wine and found that worked really well. The rice had an extra special taste.
I enjoyed everything in the rice — the seasoned chicken, the carrots, the tomatoes…. Thankfully, I didn’t have much trouble with the amount of water in relation to the amount of rice. Normally when I make these chicken rice dishes (see my jollof rice), I usually end up with too much water or too little water, making my rice soggy or dry. Uggh! Fortunately my rice turned out very well with this recipe and the more I made it, the better it turned out.
As suggested, I served the chicken rice with ripe fried plantains and pickled onions. Other times, I served it with a side salad, avocado slices and aji criollo (Ecuadorian hot sauce). It depended on what I had in the kitchen.
When one of my brothers stops by and I prepare this rice, he makes sure to take some home in some tupperware. The boy never brings back the tupperware. *sigh*
Now. I have a confession about the Arroz con Pollo photo above. While I’ve made rice and chicken several times, in this particular instance, you are looking at rice with turkey wings (the only part of the turkey that I like). I can happily write that the rice with turkey turned out just fine. The photo is of my leftovers, which I took to work the next day. Thanks, Laylita for the recipe.
Paz (the riceaholic)
Arroz con Pollo (Rice with Chicken)
3 lbs chicken, assorted pieces
1 tbs achiote powder
½ tbs ground coriander
10 garlic cloves, crushed
2-3 tbs oil or butter1 white onion, diced, about 2 cups
2 celery stalks, finely diced
4 roma tomatoes, peeled and diced
1 cup beer or white wine
1 to 1 ½ cup water or broth
2 medium carrots, diced
1 cup peas, fresh or frozen
3 tbs finely chopped cilantro
Salt and pepper
Sides – ripe fried plantains, pickled onions or side salad, avocado slices and aji criollo
- Mix the crushed garlic, achiote, cumin, coriander and salt together.
- Rub the garlic seasoning on the chicken pieces.
- Heat the oil or butter on medium high heat in large sauté pan, add the chicken pieces (skin side down) and cook until browned on each side.
- Add the diced onions, tomatoes, bell pepper, and celery, mix well and cook for 10 minutes, stirring occasionally.
- Add 1 cup of beer or white wine, cook for about 20-25 minutes over medium heat until the liquid is reduced by half, stir frequently.
- Add the broth or water, rice, peas and carrots, mix well.
- Cover and cook over medium heat for about 20 minutes.
- Reduce the heat to low and cook for an additional 10-15 minutes or until the rice is tender but still slightly firm.
- Stir in the chopped cilantro and serve with ripe fried plantains, a small salad, pickled onions, avocado slices, and hot sauce on the side.