My Arroz con Pollo Recipe from "A Taste at The Grove" Demo
Thank you all for coming out to see my demo on Saturday, June 26, 2010 at the Taste at the Grove. I had such a great time talking to all of you and sharing my recipe for Arroz con Pollo! For those of you who were there, you know that this dish was dedicated to my mom! I'm so happy that many of you were able to taste the dish and enjoyed it so much! Below is the recipe! Remember...it's just a guideline!
Last but not least, a special thank you to Jennifer and Jenny for putting such a fabulous event together and for inviting me to be a part of it!
And of course to Cadillac, Starbucks and Los Angeles Magazine for sponsoring this terrific event!
I hope to see all of you again very soon! Until then...all the best!
Arroz con Pollo
Recipe Courtesy of Doreen Fang
6 Chicken thighs (skin on), washed, cleaned and patted dry
2 Tbsp Canola oil
Kosher salt, season to taste
Black pepper, season to taste (be generous)
¾ cup White onions (approximately 1 small onion), medium dice
3 Garlic cloves (large), minced
1-1/2 c Long grain rice
3-1/4 c Chicken stock (have extra on hand in case you feel the rice is too dry still)
2 Medium tomatoes, medium dice
1-1/2 c Jalapeno Pato Sauce (green can) Can be found in the Mexican Food Section at your local market
¼ cup Green onions, finely chopped
2 Tbsp Yellow chili peppers (approximately 1 medium sized chili), finely diced
2 Tbsp Jalapenos, finely diced
¼ cup Fresh cilantro, finely chopped
Light Sour Cream – Daisy brand
Jalapeno Pato Sauce
Heat oil in a large sauté pan (make sure your sauté pan has a lid, if you don't, just use foil) on medium high heat till hot, add chicken thighs, skin down till golden brown and releases from pan easily. Approximately 4 minutes, flip and cook for another 4 minutes. Remove chicken from pan, set aside. Pour out remaining oil, but reserving 2 Tbsp in the pan. Over medium heat, sauté onions, garlic stirring frequently so that the garlic does not burn. Cook till soft and translucent, about 5 minutes. Add rice to the pan, sautéing till the rice because slightly toasted, about 4-5 minutes. Stir continuously so the rice does not burn. Add chicken stock, be careful of the steam when pouring the cool liquid into the hot pan. Add tomatoes and Pato sauce. Stir, till completely mixed, taste liquid for seasonings. Add salt and pepper to taste. Carefully nestle the chicken into the rice, cover with lid and bring to a boil. Reduce the heat and allow it to just simmer. DO NOT STIR THE RICE ANYMORE OR IT WILL BECOME GUMMY. This will cook for approximately 30-35 minutes, but occasionally check the rice to make sure it’s not burning on the bottom and that there is enough liquid. If the rice looks and tastes like it stil needs more cooking time, add a bit more liquid and allow it to continue to cook till its done.
Taste the rice, make sure it is fully cooked, season accordingly. Pull out chicken and set aside.
In a bowl, combine the green onions, yellow chili peppers, jalapenos and cilantro till thoroughly mixed and add it to the rice and combine thoroughly.
Dish out the rice and put a piece of chicken on each bed of rice. Top with Jalapeno Pato sauce and a dollop of sour cream.
I'm also including the recipe for a lovely salad that is cool and refreshing to eat with your Arroz con Pollo.
Crisp Romaine Salad
With Cilantro-Pumpkin Seed Dressing
Recipe Courtesy of Doreen Fang
2 Hearts of Romaine lettuce, medium chop
1/4 Red onion, thinly julienned
2 Roma tomatoes, large dice
1 cup Shredded Monterey Jack Cheese
2 oz Pumpkin seeds (already shelled)
1-1/2 c Fresh cilantro, rough chop, packed
1-1/4 c Canola oil
5 Tbsp White wine vinegar
3 Cloves garlic, small
1 tsp Ground cumin
1 tsp Jalapeno, minced
2 oz. Pumpkin seeds (shelled)
Combine all ingredients in a food processor or blender. Blend until almost smooth, it will look kind of thick. Season to taste with salt and pepper. Cover and chill. This can be made the day before. Bring this to room temperature, shake it up or re-whisk before serving.
Put all salad ingredients, except the pumpkin seeds in a large bowl, add enough dressing to lightly coat, toss. Sprinkle with pumpkin seeds and serve.