Arroz con Pollo
Category:
International |
Equipment:
Knife, bowl, spoon, pan |
No. Servings:
8 |
Serving Size:
2 pieces of chicken with 1 c. (240 mL) rice |
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Yield:
11.5 lb. (5.2 kg) |
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| 4 oz. | all-purpose flour |
| 1 Tbsp. | salt |
| 2 ea. | * chickens, 2½–3 lb. ea. |
| 1/2 tsp. | ground black pepper |
| 2 fl. oz. | vegetable oil |
| 8 oz. | onion, medium dice |
| 8 oz. | green pepper, medium dice |
| 1 Tbsp. | garlic, minced |
| 1 Tbsp. | paprika |
| 3 c. | converted rice |
| 12 oz. | * tomato concassée |
| 4 oz. | pimento-stuffed green olives, sliced |
| 2 Tbsp. | capers, rinsed |
| 40 fl. oz. | * chicken stock |
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1 | Preheat oven to 350°F (175°C). | 2 | Eight-cut the chickens. | 3 | Mix the flour, salt, and pepper together. Dredge the chicken pieces in the seasoned flour mixture. Discard any excess flour. | 4 | Heat the oil in a braiser or rondeau. | 5 | Brown the chicken on all sides in the oil. Remove from the pan and reserve. | 6 | Sweat the onions and green peppers in the pan. Stir in the garlic and paprika and cook briefly. Do not allow the garlic to brown. | 7 | Add the rice and stir well to coat in fat. | 8 | Add the remaining ingredients and return the chicken to the pan. | 9 | Bring the ingredients to a simmer. Taste liquid and add salt and pepper if necessary. | 10 | **Cover and place in the oven for 40 to 45 minutes or until the chicken reaches at least 165°F (74°C). |
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| Nutrition Information | | Calories | 621 | | Fat (g) | 34 | | Protein (g) | 37 | | Carbohydrate (g) | 38 | | Cholesterol (mg) | 130 | | Sodium (mg) | 752 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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