Arroz con Pollo is a classic Panamanian dish that originated in Spain. Different variations of this dish can be found across Latin America, but you have got to try its Panamanian variation. You are going to love it! Also, like most Panamanian foods, this dish is not spicy, but it consists of awesome flavors that every foodie will appreciate.
Ingredients:
- two chicken breasts
- two cups of rice
- medium onion
- eight cloves of garlic
- one tablespoon of pepper in grain
- one tablespoon of oregano
- one tablespoon of salt
- a large green pimento
- four sweet ripe aji
- 3 sprigs of scallions
- 3 celery sticks
- 5 twigs of coriander
- a large carrot
- half a cabbage
- a small can of sweet peas
- a spoonful of capers
- Sazon Goya with saffron or Caldo Rica
- two squares of butter
- Banana leaves, plantain leaf (optional)
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Prep time: 30 min. Total time: 1 h 30 min. Servings: 4
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Directions:
Add the salt and pepper and 8 mashed cloves of garlic to the previously washed chicken breasts and mix it all together.
In a pan, sauté the seasoned chicken in olive oil for 10 minutes until it is slightly golden brown. Add two cups of water to cook the breasts, then in a few minutes, add a tablespoon of oregano and pepper.
After 20 minutes, remove the chicken from the pan and let it cool.
Remove the chicken from the bones.
The remaining broth from the breasts will be used for the rice.
Next, chop all the vegetables in small squares.
Once it is ready, sauté all veggies (except for the cabbage) in two tablespoons of vegetable oil and then add two tablespoons of soy sauce. To keep it crispy, the cabbage will be reserved for the final step when you serve it with the hot rice.
Once the vegetables are ready, add the shredded breasts and mix. Then remove from the heat.
In a saucepan, add two tablespoons of vegetable oil. Once hot, add the two cups of fresh rice and fry until roasted. Add three cups of water and a pinch of salt, remember not to add too much salt, because the bowl of GOYA or rich broth is already salty.
Once the rice is boiling, throw in the envelope of saffron and leave it to cook for another 20 minutes. Once ready, remove it from heat and mix the vegetables and the hot rice. Cover it with the banana leaf for about 10 minutes to give it some more flavor.
Leave it on low heat for a few minutes.
Now, it is ready to serve.
Enjoy!
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