Arroz Con Pollo with a Caribbean and Indian Touch

Arroz Con Pollo

  • 1 lb Chicken parts cut in small pieces
  • 2-1/2 cups rice
  • Chicken broth powder
  • 1 can of Coconut Milk
  • 3 Cups water
  • 1 Tsp of Yellow Curry
  • ½ Onion
  • Half bunch cilantro
  • Half bunch parsley
  • Olive oil
  • 1 Can Sweet Peas
  • 6 Cloves of garlic
  • Seasoned Salt
  • Vinegar
  • Black Pepper
  • Olives, Radish, Avocado, Tomato for salad side dish
  • Plantains to make patacones(double fried plantains)
  1. Marinate chicken for at least 1 hour in vinegar, season salt, & black pepper.
  2. Fry chicken in olive oil till brown on both sides.
  3. Cut up Cilantro, Parsley, Onion, Garlic.
  4. Sautee in pan till tender.
  5. Add water and coconut milk to cooking pot.
  6. Add powdered broth to pot and season salting to taste.
  7. Add curry to taste to pot.
  8. Add sautéed seasoning, chicken, and rice.
  9. Bring pot to a boil, simmer and cover for about 20 to 30 minutes
  10. Fold in 1 can sweet peas gently.

Bon Appetit

Arroz con pollo
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