Arroz con Pollo

Check it out Oscar!

There are 2 distinct parts here, the cooking of the chicken and the making of the to combine with the rice and cooked chicken. This dish can be turned vegetarian by replacing artichoke hearts for the shredded chicken. Since it is the 21st century you can also bake/buy a cooked chicken from the store.

Part 1: Cooking the Chicken

Ingredients:

2 medium chicken breasts or 1 large one

1/4 onion

2 garlic cloves

1/4 pepper (red or green)

1/2 tomatoe

1 1/2 tbs. salt

4 cups of water

Directions:

1. Rough chop all the vegetable ingredients.

2. Fill a pot with the water.

3. Put all the ingredients in the pot and bring to a boil on medium heat.

4. Let it boil for 30 minutes until chicken is completely cooked.

5. Take chicken breasts out and let cool.

6. Shred chicken, should yield roughly 2 cups.

Untitled from G M on Vimeo.

Part 2: Sauce and putting it together

Ingredients:
1/4 cup red or green peppers
1/2 cup onions
1 tbs. capers (drained)
1/4 cup chopped giardiniera pickled vegetables or banana pepper rings
3 tbs. butter
1 tbs. worcestershire sauc
1/2 tbs. yellow mustard
4 oz. Tomato paste
1/2 cup water
1/2 tbs. sugar
1/4 tsp. salt

Directions:

1.  Heat a large pan, add butter.

2. When butter melts add onions and peppers, and cook until onions are translucent.

3. Add chopped giardiniera vegetables and capers and stir.

4. Add tomato paste, let cook for a minute, then add water and rest of the ingredients.

Untitled from G M on Vimeo.

5. When everything is well incorporated add 2 cups of cooked chicken.

6. Cover chicken with sauce and add the cooked rice (from previous blog entry) until rice is incorporated. This should be mixed with a whole portion of the cooked rice.

Combining Arroz con Pollo from G M on Vimeo.