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December 20, 2014


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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About Egberto Willies

Egberto Willies is a radio show host, author, blogger, political activist, DailyKOS Featured Writer, Vice President of Coffee Party USA, Executive Committee member of Move to Amend, 2nd Annual CNN iReport Spirit Award Honoree, HuffPost Live Contributor, self-employed software developer, & web designer. Egberto wrote the book ‘As I See It:Class Warfare The Only Resort To Right Wing Doom’ based on his belief that the mainstream media is derelict in its duty to relate what really ails the middle class and the complicity of the Right Wing in its demise. Bio: http://egbertowillies.com/bio/ Linked In: http://linkd.in/TOiHUS. Google