arroz con pollo

dudes this is a freakin staple and i make it maybe once or twice a month. i am curious what recipes do you guys follow. i made the one from how to cook everything and thought "this chicken is quite bland" but that was ok cuz i was coming off a flu bug and my tummy didn't need atomic firepower. how do y'all make yo chicken and rice?

Oooh I have never made this but I can see from some quick glances at a few recipes how it has staple potential. Wld appreciate pointers to maybe an especially tasty recipe? Or are they all sixes?

i don't know it's a one pot meal which is nice to do cuz i'm lazy and we don't have a dishwasher. season up the chx, maybe dredge it, brown it in the pan, pull it out add onions and carmelize, add rice, let that get to smellin nutty, add liquid and maybe some frozen peas and scrape pan good, bring to the boil and nestle chx in there before covering and reducing heat to simmer and cook til the rice is nice. serve with hot sauce.

how does that sound abbott? that's how i usually do. but i'm looking for variations, ya know . . .

oh i usually use the thighs and drumsticks

I do it up in a very similar way, only I add some saffron to the rice and always use stock or broth when possible. OTM on the peas.

Usually I shred the chicken and mix it in instead of eating off the bone. It's a...house request.

i am going to make this tomorrow

We eat a bunch of varieties of this dish. My favorite, from my childhood, has potatoes and sausage and carrots in addition to chicken, rice and onions. We also frequently have one that uses lime and chilis; and another with olives; and another with cashews.

euler: more details on processes of yr variations pls

i made this the other day with achiote instead of saffron and it was underwhelming. the whole thing was good enough for a workaday meal but didn't taste like anything special. maybe it needed lime?!

did you put achiote on chix to marinate?

no but i probably should have so at least it would have looked more appetizing. i just tossed it in with the rice when i added the liquid.

variation: chicken and rice soup!
for dinner tonite

Yes, def one of my alltime fave combinations, esp in the winter.

I grew up on coq etouffee, arroz con pollo, cockaleekie, paella, and then later in life (ie, moving out of the South) I fell in love with chicken curry (indian/thai/japanese) and gai jook (chicken congee/porridge).

I'm practicing my Oyakodon recipe (which helps if you have access to cage-free/free-range/farm-fresh eggs and chickens):

Per 1 serving:

2 chicken thighs chopped into bite size pieces
2 highest grade eggs you can find
1/4 chopped white onion
1/4 green onion/scallion sliced on bias
2 oz. mushrooms (shimeji), separated
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon cooking sake
1 cup short grain rice (i love koshihikari but it's $$)
6 oz dashi*

* easy dashi = heat water to 150F, and blanched konbu/kelp until it floats, remove konbu, increase heat to 200F, add katsuobushi/bonito/skipjack flakes , bring to boil until katsuobushi sinks (~15 seconds), cool then strain liquid.

1) wash egg shells! (and start cooking your rice in cooker)

2) combine dashi, mirin, sake and soysauce in shallow pan or skillet on med. high heat. Add white onion once the liquid is warm.

3) When liquid begins to boil, add chicken thighs.

4) gently beat eggs (about 2/3rds of the way) while chicken is cooking.

5) When chicken and onions are almost done, pour in 75% of the beaten eggs over the top, save the rest for step (9).

6) Cook eggs and chicken, spreading a thin layer of eggs over the chicken.

7) Scoop rice into med bowl.

8) Spoon/ladel chicken and some (not too much) of the liquid over the rice.

9) Garnish with raw egg and green onions.

gonna try this sometime soon, spank you steve shasta
i also appreciate the grace with which this dish embraces that whole chicken and egg thing

this was my favorite soup growing up but it's hard to make due to egg foam collapsing http://en.wikipedia.org/wiki/Avgolemono
i guess it's not chicken but chicken *broth*. still...eggs.

Martha Stewart has a recipe:

http://www.marthastewart.com/recipe/arroz-con-pollo-living

harbl: how you say dat?

vp: martha stewart put olives in hers, and is good idea with saffron and vino

nice

AV-go-leh-mon-o is how my mom says it