Great Recipe for Large Groups and Holiday Parties!
When you are watching a cooking video, what do you expect? Expert Chef giving you demo about how to prepare a delicious dish, with ingredients and do’s and don’ts. If you agree, this is all you get by watching this video.
Chef John, a damn good Chef, having loads of experience tells you how to prepare a Chicken and Rice dish. This is a hot and spicy Spanish dish having lots of ingredients. No need to worry because it is fairly simple to put them together. After you have seen the video, you feel that it is certainly worth a try. Chef John explains everything in detail and at a very comfortable pace. He gives tips like using a regular white rice and not opting for fancy rice.
Hello! This is Chef John from Foodwishes.com with Arroz con Pollo or Yojokos Spanish for a roast with —
So the bad news, lot of ingredients, the good news, super simple to put together and totally worth it and delicious. So let’s take one large chicken, cut it up in pieces. You see me do that, remind me, I’ll link after this post of video where I did that and you can watch. All right, season that well with salt and pepper on both sides, and then in a heavy duty skillet, on high heat, and little bit of vegetable oil, you can brown the chicken part on both sides. See if you use a really nice stainless steel family pan, you can totally overcrowd it and because it holds the heat so well, it will still brown them and not start boiling.
If you have a smaller and or a crappier pan, do them in small batches. Once its browned we’re going to take about a half a cup of water or chicken stalk, doesn’t matter and just poured in the sauté pan, turn of the heat and just let it sit there. It’s going to have enough heat to deglaze the pan and then just set that aside. On to the large Dutch oven where all this magic’s going to happen with a tight fitting lid I’m going to take one onion and sweat it in some, oh well just a table spoon for about five minutes and medium heat an there we’re going to add lots of spicy goodness. I’m going to add some Tumid, some Paprika, I’m using some smoke, use wherever ——— some sliced Garlic, some sliced Olives, green Olives, some Kippers, some dry Regino and some keen Pepper so it might a little bit spicy.
All right, sauté that around for about 1 minute. Then you’re going to pour in your diced — peppers, green and red, very important. You want the bitter from the green and the sweet from the red. A little sugar and a little salt of course all the ingredients amounts to —- as usual, so, check it out. Give the exact amounts. All right we give that a little stir; I’m going to throw in some tomato paste. All right, so quarter cup of tomato paste. Give that a little swirl on the bottom of the pan, just to you know keep it a little toasting, just you know 30 seconds.
Then in goes our 2 cups of rice. — standard, white, long grain rice. Nothing exotic, don’t get all fancied try to use the Resevdo or Borio rice because you saw that top chef, you want to impress your friends and use the fancy rice and this comes out like a big glue ball and then you blame me. All right, regular white rice. Give that a stir once the rice is completely coded with the tomato oil vegetable mixture. You’re going to dump in your stalk. I’m using just ready made chicken stalk. You can use water if you have to. Chicken stalk is a nice head start for the deep rich flavor. All right, we’re going to transfer the chicken in, small pieces first towards the bottom, the wings and stuff like that then the bigger pieces go around.
That’s the perfect arrangement. Chicken on top of rice, just enough liquid to cover. All right, that little bit of water we added to the sauté pan gets poured in there. Bring that to a simmer, cover and bake for 30 minutes at 350 and its going to be winner, so nice. The rice should be soft, it should be a little sticky but it should be able to separate the grain. See that. That’s just about perfect and then you get that perfect chicken fauna part tender with the aromatic vegetables and spice and oh my god! So delicious. See this is kind of a Porto Rican version of a roast comboyo — I found a while ago. I forgot where. So this is your recipe.
Let me know but this is kind of my version of what I remember so I’m sure it’s not exactly the same. But anyway, next time you want a homey, comforting, delicious, delicious chicken and rice dish, give this a try. All the ingredients are on the site and as always, enjoy!
Tags: cooking school, japanese cooking, mexican cooking