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Arroz con pollo - Rice with chicken for 'every day'

Arroz con pollo – Rice with chicken for 'every day'

door Linda Terrizzi

Arroz con pollo (or, in Papiamentu 'aros ku galiña') is probably the most eaten dish in the Antilles. This dish is a daily staple throughout South America and every country has its own rice with chicken recipe.

Our version, unlike, for example, the Cuban, is not prepared in the oven. We braise the chicken in sauce and then add rice to it. The spices in the sauce give the rice and chicken a nice yellow color.



Ingredients:

  • 500gr. chicken thighs
  • 500gr. rice
  • 250gr. peas
  • 1 onion, chopped
  • 200gr. Root
  • 2 cloves of garlic, pressed
  • 2 sprigs celery, finely chopped
  • 1 teaspoon Paprika powder
  • 3 tablespoons olive oil
  • Water
  • 1 tablespoon tomato paste
  • 1 tablespoon of light soy sauce
  • 2 teaspoons of turmeric
  • 1 teaspoon of cumin
  • 1 teaspoon of cilantro
  • salt and pepper to taste
  • vinegar

Rice preparation with chicken:

Wash the chicken in vinegar water and then let it dry again.

Chop the onion and then squeeze the garlic. Now fry the onions in a frying pan with some olive oil. After a few minutes, also add the garlic. Now put the chicken pieces in the pan and fry them briefly.

Now add the tomato paste and the soy sauce to the chicken and stir until all the pieces are covered. Finally, mix the spices, salt and pepper and season to taste.

Add a glass of water to the chicken and then simmer for about 30-40 minutes. If the chicken with the spices gets too dry, you can of course add some water.



Now cook the rice in salted water. (rice:water ratio is 1:1.5 – about 15 minutes)

Peel the carrots and cut them into small pieces. Now cook them together with the peas until cooked. Now mix the rice with the chicken. Also add the carrots and peas.

Serve this dish together with a glass of refreshing awa di lamunchi. - Enjoy your meal!

Alternative spelling: arros ku galiña, aros cu galinja, rice with chicken




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