Chicken with rice (arroz con pollo)
Method
-
For the stock, using your hands, break the stripped chicken carcass into two or three pieces and place into a saucepan just large enough to hold them. (Alternatively, place the chicken bones into the pan.)
-
Add the remaining stock ingredients, pour over the water, then bring the mixture to the boil.
-
When the liquid is boiling, reduce the heat until the mixture is simmering, then continue to simmer, covered, for 40-45 minutes.
-
Strain the stock through a fine sieve and reserve the liquid. (About 800ml/1 pint 8¾fl oz of stock should be yielded. If not, add boiling water to the stock to make up the difference.)
-
Meanwhile, for the chicken with rice, heat the oil in a separate pan over a high heat. Add the onion and cumin seeds and fry, stirring well, for 1-2 minutes, or until the onions have softened and the cumin is fragrant.
-
Add the garlic, chilli, carrot and smoked paprika, stir well and continue to fry for 2-3 minutes, or until the carrots have softened.
-
Add the chopped tomatoes and pepper, then cook until the mixture is simmering gently. Cover the pan with a lid and cook for 8-10 minutes, or until the sauce has thickened.
-
Add the lager, stir well, then bring the mixture to the boil.
-
Add the chicken stock and return the mixture to the boil, then stir in the rice.
-
Reduce the heat until the mixture is simmering gently, then cover the pan and simmer for 25-30 minutes.
-
Turn the heat down to its lowest setting and continue to simmer for a further 8-10 minutes, or until the rice has absorbed all of the water and is tender.
-
Remove the rice from the heat, then stir in the peas, shredded chicken, chopped coriander and the juice of 1½ limes, (or to taste), until well combined. Season, to taste, with salt and freshly ground black pepper.
-
To serve, divide the arroz con pollo equally among four serving plates. Sprinkle over the remaining coriander. Garnish each plate with a lime wedge.
Ingredients
For the chicken stock
- 1 roast chicken carcass, meat removed, or setrippd chicken leg and thigh bones (see below)
- 1 onion, peeled, cut into quarters
- 1 carrot, peeled, cut in half
- 1 celery stalk, trimmed
- 1 leek, trimmed
- 2 cloves garlic, peeled
- 2 fresh bay leaves
- small bunch parsley stalks
- 1 litre/1¾ pints cold water
For the chicken with rice
- 2 tbsp olive oil
- 1 red onion, peeled, roughly chopped
- 1 tsp cumin seeds
- 3 garlic cloves, peeled, sliced
- 1 red chilli, sliced
- 1 large carrot, scrubbed, cut in half, each half cut into 1cm/½in half moons
- ½ tsp smoked paprika
- 250g/9oz ripe tomatoes, preferably on the vine, chopped
- 1 red pepper, cut in half, seeds removed, chopped
- 1 x 330ml/11½fl oz bottle lager
- 400g/14oz long-grain rice
- 200g/7oz peas
- 600g/1lb 5oz cooked leftover chicken breast and leg or thigh meat, shredded, or 1 chicken carcass, cooked, meat shredded, carcass reserved (see above)
- 40g/1½oz chopped fresh coriander leaves, plus extra to serve
- 1½-2 limes, plus 1 extra lime, cut into wedges, to serve
Shopping List
Chicken with rice (arroz con pollo)
Fruit and vegetables
Cooking ingredients
Meat, fish and poultry
Other