Arroz con Pollo was the first Latin meal I ever tried. Many years ago, I was visiting my husband’s family in Panama and was served this simply delicious meal. I tried recreating it when we got home. After many years of tweaking the recipe, and although it may not be made the same way as they make it in Panama, I believe that the end result is perfection! Allowing the chicken to braise in its own juices for an hour tenderizes it and adds tons of flavor. I hope you’ll give it a go…
Arroz con Pollo
2 chicken legs quarters
1/2 teaspoon paprika
1/2 teaspoon salt
fresh ground pepper
1/2 red onion, diced
2 garlic cloves, minced
1 tablespoon extra virgin olive oil
14 1/2 oz can diced tomatoes
8 oz can tomato sauce
1 cup chicken broth
1 cup rice
8 oz can sweet peas
4 eggs (optional)
Season the chicken with paprika, salt & pepper. Heat a deep skillet on medium-high heat. Add the olive oil, onion, garlic and saute for one minute. Place the chicken in the skillet and brown on the first side for a few minutes.
Turn chicken over and brown on the other side. Reducing heat so as not to burn the onions.
Put a lid on the chicken in the skillet and lower the heat to low. Braise chicken in its own juices for one hour. Then shred the cooked chicken and remove all the bones.
Using a blender, blend the diced tomatoes and their juices. Add into the shredded chicken in the skillet. Also pour in the tomato sauce and the chicken broth.
Add the rice and 3/4 teaspoon additional salt and some fresh ground pepper. Stir to combine.
Bring to a boil, then reduce heat to low. Put the lid back on and simmer for 30 minutes until rice has been absorbed and is tender. Drain the peas and add to the skillet. Stir to combine. At this time fry the eggs (if using). Serve the fried eggs on top of the Arroz con Pollo with a side of Maduros (of course!!) Enjoy…