ARROZ CON POLLO

Arroz Con Pollo image

Provided by Food.com

Categories Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

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3 lbs chicken, cut into equal pieces
5 garlic cloves
4 carrots, 2 whole, 2 diced
2 stalks celery
1 bay leaf
1 small onion
2 cups long-grain rice
2 tablespoons olive oil
2 tablespoons curry powder
1/2 teaspoon cumin
1 cup peas
fine salt
fresh ground black pepper

Steps:

Combine the chicken with 6 cups of water, the garlic, the whole carrots, the celery, bay leaf and onion in a 6-quart stock pot. Simmer for 30 minutes to create stock. Remove the chicken, leaving behind the wing tips and the spine. Continue cooking the stock for 30 more minutes over low heat. Meanwhile, shred the chicken.
Rinse the rice in a colander until the water runs clear, and then let it dry for 5 minutes. Heat the olive oil in a medium wide-bottom pot over medium heat. Add the curry powder and cumin, and toast for 30 seconds. Add the rice and cook until lightly toasted, 2 minutes. Add the shredded chicken, peas, diced carrots, and 4 cups of the chicken stock, and season with salt and black pepper. Cook uncovered for 5 minutes over medium heat, and then cover and cook for about 25 more minutes. Turn off the heat and let the rice rest for 10 minutes, covered. Fluff with a fork and serve.

Nutrition Facts : Calories 809.6, Fat 39.6, SaturatedFat 10.6, Cholesterol 170.1, Sodium 203.7, Carbohydrate 61, Fiber 4.6, Sugar 4.4, Protein 49.1