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Monday, 13 June 2011

Arroz con Pollo al Cubano

By Marion Carreño
[Writers Clearinghouse News Service]

The following recipe for Cuban-styled chicken with rice was adopted by Marion Carreño from a family recipe passed on by Toribio Carreño.

FIVE cups of uncooked rice
TEN cups of boiled water
TEN pieces of frying chicken (number varies according to pot size)
FOUR bay leaves
ONE large onion (diced)
ONE large green pepper (diced)
ONE small can tomato paste
ONE pressed garlic
FIVE tablespoons of olive oil

In large, oven-proof casserole dish, brown chicken slowly in olive oil at low heat. Turn pieces every ten minutes. Add tomato paste and equal amount of water to create sauce. Continue to cook chicken while adding onion, pepper, pressed garlic, and bay leaves. Cook for another ten to fifteen minutes.

Remove chicken from dish. Add rice and boiled water. Season to taste with salt, pepper, garlic powder, and oregano. Stir this mixture. Add chicken.

Cover dish and cook in oven, set at 300 degrees, until the water is fully absorbed and rice fully cooked. (Rice kernels should be on the dry side).

Ingredients can be proportionately increased or decreased. Also, recipe can be converted to a Spanish-styled paella by adding cooked seafood and shellfish.

(Marion Carreño died in 2002).