Abuela has always made Arroz con Pollo a La Chorrera to mark special occasions. Be it a birthday, anniversary or Easter Sunday -- the smells coming out of that kitchen and my sister's happy dances are key to those memories.
This weekend, I had the urge to recreate this delicious dish for Mi Gringito, Los Suegros and some of their friends. So what's a girl to do? I called Abuela and had a cooking consultation. Readers, I do this frequently. We gab about what's been going on since we last spoke as well as reminisce on dishes she has made me in the past. I then ask her how she makes one of her many delectable dishes. "Mi Niña, tu sabes que yo lo hago todo de ojo" - Translation: "My little one, you know that I do it all by eye." Hence, no measurements.
So, after about an hour of back and forth here is the recipe I was able to conjure up:
Abuela's Arroz Con Pollo A La Chorrera
2 Tbsp Extra Virgin Olive Oil (or enough to cover the bottom of pan)
3 Large Boneless-Skinless Chicken Breasts
Freshly Ground Pepper
1/4 C Sofrito (I buy the GOYA version)
2 12oz Bottles of Beer (I used Beck's since "La Llave" was Abuelo's beverage of choice)
1 12oz can of Tomato Sauce
2 14.5oz cans of Chicken Stock (I used a Low Sodium/Fat Free variety)
2 packets of GOYA Seasoning
2 C White Rice, uncooked
1 C frozen small peas, thawed
1 small jar of Pimentos
Tabasco Sauce, to taste
- Season both sides of the breasts with the salt, pepper & oregano.
- In a large heavy stock pot, heat olive oil and saute the sofrito until fragrant -- approximately one (1) minute on medium-high heat.
- Sear the chicken breasts in the sofrito -- approximately one to two (1-2) minutes per side.
- Add one bottle of beer and let cook for five (5) minutes.
- Add the chicken stock, tomato sauce, GOYA seasoning and about one-half (1/2) tsp of salt. Stir to mix ingredients.
- Add the rice, and stir again.
- Bring the mixture to a boil by raising the heat to high.
- Once boiling, reduce to low and cover. Let simmer for thirty (30) minutes.
- Add the second bottle of beer to the rice.
- Cover again and continue to simmer for ten (10) minutes.
- Remove from heat.
- Remove chicken from pot and set on a plate or cutting board. Using two forks, shred the breasts.
- Add the chicken, peas & pimentos back into the rice along with a dash (or two or three) of Tabasco sauce. Mix well and let sit for about five (5) more minutes.
I apologize for lack of pictures, but I do have the before and after. Here's my question to you: do you think they liked it?
|I think they were just being polite...|
Sigh, I'm actually sad that there wasn't any leftovers. It was such a hit that I can't wait to make it again. Who knows -- I just might make it for Abuela when I go visit her in Miami next week.