Arroz con pollo is a very popular dish among Guatemalan diners. It is made with chopped chicken and a variety of colorful ingredients that make it attractive and delicious both to the eyes and the palate.
It has its roots in the fusion of local ingredients with Spanish and Creole influences.
This traditional recipe reflects the culinary richness of the region, being a typical dish that has endured through generations.
Arroz con pollo
Ingredients
3 pounds of Chopped skinless, boneless chicken
2 cups of Chicken broth
1 tablespoon of Corn vegetable oil
1 teaspoon of Black pepper
1 cup of Finely chopped onion
1 Finely chopped garlic clove
1 cup of Chopped ripe tomatoes
1 ½ cup of Raw rice
1 cup of Julienne carrots
½ cup of Stuffed green olives
1 tablespoon of Finely chopped capers
1 cup of Green peas
½ cup of Red bell pepper
2 Hard-boiled eggs, sliced
½ teaspoon of Salt
Preparation
Step 1 : In a deep pot over medium heat, brown the chopped chicken with a tablespoon of corn oil, adding pepper and salt for about 20 minutes.
Step 2 : Then, remove the chicken and set aside.
Step 3 : In the same pot with the remaining chicken fat, add the onion, garlic, and bell pepper, sautéing them and adding the previously cooked chicken.
Step 4 : Next, add the capers, carrots, tomatoes, and olives, stirring for about 2 minutes.
Step 5 : Finally, add the rice and chicken broth, along with the peas.
Step 6 : Mix everything and cover.
Step 7 : Cook the preparation for about 25 minutes, or until the rice has doubled in volume without being sticky.
Step 8 : To serve, present hot, garnishing with slices of hard-boiled egg and julienne bell pepper, i.e. in thin strips.
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