Zutaten für Gourmet Arroz Con Pollo
- 1/2 cup olive oil
- Achiote Seeds
- Chicken
- Onions
- 4 cloves garlic, minced
- Green Peppers
- Red Pepper
- Yellow Pepper
- 2 tablespoons capers, drained
- Long Grain Brown Rice
- Cilantro Leaf
- Basil Leaves
- 3 cups chicken broth
- Green Olives
- 2 bay leaves
- Salt And Pepper
- Baby Peas
- Pimiento
- Fresh Asparagus
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Zubereitung von Gourmet Arroz Con Pollo
- In a small saucepan, heat 1/2 cup olive oil over medium heat. Add 1 tablespoon of achiote paste and cook until bubbles form. Remove from heat and let steep for 5 minutes.
- Strain the achiote seeds from the infused oil.
- Heat the achiote-infused oil in a large stockpot over high heat. Add the chicken pieces and brown on all sides. Remove the chicken from the pot and set aside.
- Add the diced onion, minced garlic, and diced bell pepper to the pot. Sauté until softened, about 5 minutes.
- Stir in the capers and cook for 2 minutes.
- Add the rice to the pot and stir to coat with the onion mixture. Cook for 1 minute.
- Add the chopped cilantro and basil.
- Pour in the chicken broth, scraping the bottom of the pot to loosen any browned bits.
- Return the chicken to the pot. Add the halved Kalamata olives and bay leaves.
- Season with salt and pepper to taste.
- Bring the mixture to a simmer, then reduce heat to medium-low, cover, and cook for 20 minutes, or until the rice is tender and the liquid is absorbed.
- Stir in the frozen peas during the last 2 minutes of cooking.
- While the rice cooks, steam or boil the asparagus until bright green. Immediately plunge into an ice bath to stop the cooking process.
- To serve, arrange the rice and chicken on a large platter. Place the chicken pieces around the rice, and the cooked asparagus around the platter. Garnish with sliced pimentos in the center.
- Enjoy your Gourmet Arroz con Pollo!
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
20g
Fat
49g
Carbs
27g
