Arroz Con Pollo translates literally to chicken with rice. It's a classic dish from Spain and probably most commonly known for its juicy, succulent chicken pieces, often seasoned with olive oil, lemon juice, oregano, salt, bay leaves, tomatoes, onion, garlic, and sometimes potatoes, and often spiced with black pepper, rosemary, thyme, basil, and even fennel seeds. In France, Arroz Con Pollo is calling Bon Voyage, while in the rest of the Mediterranean it's referred to as Ceviche. In America, it's referred to as grilled chicken. Traditionally, the chicken comes marinated in red wine, garlic, and rosewater, then allowed to marinate overnight. The next day, it's placed under the sun. In the morning, it's ready to bake in the oven or over a direct gas flame. After the chicken has been baking in the oven or over a gas flame for the required amount of time (usually about one hour), it's then broiled until it's almost black on all sides. Once done, it's then dipped into a specialized flour mixture, which makes it easier to hold, touch, and flip over. Some variation to this Arroz Con Pollo recipe is to allow the chicken to sit in the mixture for about ten minutes to make sure that the skin has been properly exposed to the flavor. Along with the classic chicken and rice recipe ingredients of tomatoes, onions, chicken, garlic, and salt, there are other ingredients used in the traditional preparation of the Arroz Con Pollo recipe. Along with the aforementioned ingredients, you'll also likely find corn, capers, cornbread, fennel, onions, chili powder, cumin, turmeric, oregano, parsley, basil, Cayenne pepper, parsley, and lemon juice. There is also some variation found in the preparation of the Arroz Con Pollo recipe, with some variation in the preparation of the dough itself. Traditionally, corn tortillas are used, but you can use whatever type of tortilla you prefer. One thing that is unique to the Arroz Con Pollo recipe is the substitution of chicken for pork. Because it is typically the meat of choice for a chicken dish, it's not surprising that this would be an appropriate change to the traditional fare. The substitution of the chicken for pork allows diners to enjoy the all-natural chicken flavor while also being able to enjoy the rich beef flavor of the traditional filling. In the traditional filling, you will find the traditional beef and cabbage soup. You will also find the familiar salt and pepper mixture, green Chile powder, stalks, potatoes, tomatoes, and onions in the traditional preparation. What you won't find is the traditional tomato sauce or the avocado sauce; though you can add these ingredients if you wish. Instead, what you will find in the Arroz Con Pollo recipe is a chicken breast that is cooked rare with the skin still attached and a mix of the above ingredients. Due to the lack of seasonings, this dish is usually served cold. Although the basic recipe for Arroz Con Pollo is rather simple, there are many different variations on this theme that are easy to duplicate. For instance, some people will serve the dish with chopped fresh chili peppers or Anaheim peppers in addition to the onions and bell peppers. This allows diners to be able to adjust the heat level of their meal based upon their taste. Others will replace the traditional beef and cabbage soup with stewed tomatoes with cream and a little bit of pepper, onion, and a dash of Cayenne pepper. With a little creativity, you can create a delicious and creative Arroz Con Pollo recipe that is sure to become a crowd favorite. Find out more details in relation to this topic here: https://en.wikipedia.org/wiki/Fried_rice.
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