Arroz Con Pollo
4 Chicken Breast cut in 2" pieces
3 Cups chicken broth
1 cup beer
2 cups long grain rice
1 can green peas
1 jar Sclafani Roasted Peppers, sliced in thin strips
1/2 cup extra virgin olive oil
1 packet Sazon Goya con Azafran
1 tbs granulated garlic
1 tbs onion powder
1 tbs salt
2 tsp black pepper
Place olive oil in a 3 qt pan in medium high heat. Add chicken pieces and stir until lightly golden. Add broth and beer. Add 1/2 of the can of peas and 1/2 of the sliced pimientos. Add the rest of the ingredients except for the rice. Stir and bring to a boil. Add the rice and stir until everything is mixed. When it returns to a boil, lower temperature to medium low. Cover and cook for 25 to 30 minutes. You will know it's ready when most of the liquid is absorbed. Remove from heat and let it sit for about minutes. When ready to serve, sprinkle the rest of the peas and pimientos over it. Enjoy!
Serves 4 generously.
Frijoles Negros (Black Bean Soup)
A pressure cooker is essential in Cuban cooking to speed the process of many dishes
1 lb bag dried black beans
2 medium onions, chopped
1 medium green bell pepper, chopped
4 cloves garlic, chopped
3 Tbs salt
1 Tbs black pepper
1 Tbs dried oregano
2 dried bay leaves
1/2 cup extra virgin olive oil
1/2 cup apple cider or red wine vinegar
If you have a pressure cooker, rinse the beans, place in pressure cooker and cover with water. PLace on high heat. When the pressure gage starts moving, lower the heat and cook for 30 minutes. Turn heat off and let pressure cooker release pressure on its own. If you don’t have a pressure cooker soak beans over night following package directions.
When the beans have softened, do not remove the liquid.
Place beans and liquid in a 4 qt pot. Add the rest of the ingredients. Stir and let it come to a boil at high heat. Then lower to medium high and let it cook down stirring frequently until a medium thick broth has formed, about 30 to 60 minutes.
Serve in a bowl and top with a spoonful of Cuban White Rice. Add a few pieces of chopped onion and a couple of dashes of Tabasco sauce.
Serves 8 bowls.
Cuban White Rice
I like to make a big batch of this rice to keep it the fridge and use with several dishes throughout the week.
6 Cups Water
3 Cups Long grain White Rice
1 Tbs Extra Virgin Olive Oil
1 Tbs granulated garlic
1 Tbs salt
In a 3 Qt pot, place oil, water, salt and garlic. bring to a boil. Add rice and stir. When back in a boil, reduce heat to medium low and cover. Cook for 25 -30 minutes or when the water has all absorbed. Fluff with a fork and serve.