Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.My ARROZ CON POLLO Recipe is Missing Something "Authentic"??? Please H-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(My ARROZ CON POLLO Recipe is Missing Something "Authentic"??? Please H),it will help you,my kids.
Here is the Arroz Con Pollo Recipe I am using... It is missing something that gives it that "Authentic" Flavor. I cant quite figure out what it needs. PLEASE HELP.
INGREDIENTS
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
1/2 cup white wine
1/8 teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
DIRECTIONS
Cut each breast into 1 inch pieces. Sprinkle salt, pepper, and paprika. Heat oil in a large skillet. Add chicken, and cook until golden. Remove chicken. Add green pepper, onions, and garlic to oil in skillet. Cook 5 mins. Add rice cook and stir 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes, salt, pepper, and paprika. Bring to Boil, Cover, Sim. 20 mins. add chick.
Answer:
I think Parsley is ok. Its seems like you have got a nice recipe going. The Cumin seems to be one thing it lacks all right, but more than just cumin, try to get "Bijol" it's a special powder used for seasoning made with cumin, grinded annatto seed (or "achiote") and it's great on rice, you can even use instead of Saffron for color. And if you use it, I think you can leave paprika out.
The wine is something not so much used in rice, at least not here in El Salvador, unless you want more of an european touch. Also, the 1/2 cup of extra liquid it adds may be more than enough for the quantity of rice you are using. Don't use the "two cups of liquid per cup of rice" rule so much, since 1 3/4 cups is enough for just a cup, and 2 1/2 are just right for two. Yep, the more rice, the less liquid. It does make a difference, but if you are happy with the consistency of your rice so far, ignore my ramblings about liquid ;)
That aside, if you are going for the spanish feel, use olive oil rather than vegetable oil. And you can also try using butter, of course using low heat, and adding about 1/2 tsp of oil to raise it's smoking point. About 1 1/2-2 tbsp. of butter should do fine.
You need cumin. It lends a smoky, earthy and somewhat spicy flavor.
chili powder and cumin. Also, make sure your onions and peppers caramelize and when you add the rice to the pan, toast it for about 5-6 minutes instead of 1-2 minutes, it will give it a nice 'nutty' flavor.
You`re missing, Peas and carrots. _No Cumin
Replace the parsley with cilantro. Parsley isn't used as much as cilantro in latin cooking.
You are missing the Sazon or Adobo by Goya!
Sofrito, goya olive oil red peppers, and sweet peas.
Its missing Sazon and Sofrito. Here is a new recipe
Ingredients
2 c. raw medium or long grain rice
1 lb. chicken parts (I use chicken drumettes but you can use chicken thighs, or whole pieces.
1 8 oz. can tomato sauce
2 tbsp. Manzanilla olives (use the red sweet peppers)
1 tsp. alcaparras (capers optional)
1/2 c. sofrito
1 tsp. garlic powder or 2 garlic cloves (minced)
1 envelope of onion soup* (my secret)
1/2 c. vegetable canola oil
1 envelope of sazon
adobo to taste
4 c. boiling water
Directions
For best results, prepare the chicken the day before.
Sprinkle the chicken with adobo and store in the refrigerator until you are ready to make the rice.
In a large pot, brown the chicken parts in the canola oil, about 5 minutes on each side.
Take the chicken out of the pot and set aside but don't put them on paper towels to drain.
In the same pot that you fried the chicken, (drippings and all), add the sofrito, tomato sauce, olives, capers, and garlic.
Mix well and cook the sofrito for 5 minutes on medium heat.
Now add the onion soup, sazon, chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, but stir once only.
Boil uncovered, on medium high heat, until all the water is absorbed.
When the water is all absorbed, gently stir from bottom to top.
DO NOT STIR LOTS.
Cover the pot with aluminum foil, cover with the top and continue to cook over LOW heat for another 30 - 35 minutes or until the rice is tender.
Tips
Using aluminum foil helps to pop all the grains faster and evenly.
*Use 1 pack of Onion soup and omit the salt for better taste.
If you stir the rice too much, it will become sticky and will get "amelcochao" (soggy rice).
If you cook your rice on high heat too long, it will get "ahumado" (burnt) and will taste yucky.
You can also cook the chicken with the adobo in a crockpot all day while you go to work and when you get home, you can debone it but save the broth to make the rice instead of adding the water.
use boneless, skinless thighs...breats dry out and don't have enough fat to season
also need achiote seeds to cook in oil for color
i love arroz con pollo---and i cook it often
next time you cook it use a whole chicken cut-up and cook it in a dutch oven in the oven
the authentic taste you're missing is the flavor of the bones of the chicken and you need to cook it slow
your ingredients, for the most part are fine
i like adding cumin to my dish
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.My ARROZ CON POLLO Recipe is Missing Something "Authentic"??? Please H-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(My ARROZ CON POLLO Recipe is Missing Something "Authentic"??? Please H),it will help you,my kids.
Here is the Arroz Con Pollo Recipe I am using... It is missing something that gives it that "Authentic" Flavor. I cant quite figure out what it needs. PLEASE HELP.
INGREDIENTS
4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon paprika
3 tablespoons vegetable oil
1 green bell pepper, chopped
3/4 cup chopped onion
1 1/2 teaspoons minced garlic
1 cup long-grain white rice
1 (14.5 ounce) can chicken broth
1/2 cup white wine
1/8 teaspoon saffron
1 (14.5 ounce) can stewed tomatoes
1 tablespoon chopped fresh parsley
DIRECTIONS
Cut each breast into 1 inch pieces. Sprinkle salt, pepper, and paprika. Heat oil in a large skillet. Add chicken, and cook until golden. Remove chicken. Add green pepper, onions, and garlic to oil in skillet. Cook 5 mins. Add rice cook and stir 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes, salt, pepper, and paprika. Bring to Boil, Cover, Sim. 20 mins. add chick.
Answer:
I think Parsley is ok. Its seems like you have got a nice recipe going. The Cumin seems to be one thing it lacks all right, but more than just cumin, try to get "Bijol" it's a special powder used for seasoning made with cumin, grinded annatto seed (or "achiote") and it's great on rice, you can even use instead of Saffron for color. And if you use it, I think you can leave paprika out.
The wine is something not so much used in rice, at least not here in El Salvador, unless you want more of an european touch. Also, the 1/2 cup of extra liquid it adds may be more than enough for the quantity of rice you are using. Don't use the "two cups of liquid per cup of rice" rule so much, since 1 3/4 cups is enough for just a cup, and 2 1/2 are just right for two. Yep, the more rice, the less liquid. It does make a difference, but if you are happy with the consistency of your rice so far, ignore my ramblings about liquid ;)
That aside, if you are going for the spanish feel, use olive oil rather than vegetable oil. And you can also try using butter, of course using low heat, and adding about 1/2 tsp of oil to raise it's smoking point. About 1 1/2-2 tbsp. of butter should do fine.
You need cumin. It lends a smoky, earthy and somewhat spicy flavor.
chili powder and cumin. Also, make sure your onions and peppers caramelize and when you add the rice to the pan, toast it for about 5-6 minutes instead of 1-2 minutes, it will give it a nice 'nutty' flavor.
You`re missing, Peas and carrots. _No Cumin
Replace the parsley with cilantro. Parsley isn't used as much as cilantro in latin cooking.
You are missing the Sazon or Adobo by Goya!
Sofrito, goya olive oil red peppers, and sweet peas.
Its missing Sazon and Sofrito. Here is a new recipe
Ingredients
2 c. raw medium or long grain rice
1 lb. chicken parts (I use chicken drumettes but you can use chicken thighs, or whole pieces.
1 8 oz. can tomato sauce
2 tbsp. Manzanilla olives (use the red sweet peppers)
1 tsp. alcaparras (capers optional)
1/2 c. sofrito
1 tsp. garlic powder or 2 garlic cloves (minced)
1 envelope of onion soup* (my secret)
1/2 c. vegetable canola oil
1 envelope of sazon
adobo to taste
4 c. boiling water
Directions
For best results, prepare the chicken the day before.
Sprinkle the chicken with adobo and store in the refrigerator until you are ready to make the rice.
In a large pot, brown the chicken parts in the canola oil, about 5 minutes on each side.
Take the chicken out of the pot and set aside but don't put them on paper towels to drain.
In the same pot that you fried the chicken, (drippings and all), add the sofrito, tomato sauce, olives, capers, and garlic.
Mix well and cook the sofrito for 5 minutes on medium heat.
Now add the onion soup, sazon, chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice, but stir once only.
Boil uncovered, on medium high heat, until all the water is absorbed.
When the water is all absorbed, gently stir from bottom to top.
DO NOT STIR LOTS.
Cover the pot with aluminum foil, cover with the top and continue to cook over LOW heat for another 30 - 35 minutes or until the rice is tender.
Tips
Using aluminum foil helps to pop all the grains faster and evenly.
*Use 1 pack of Onion soup and omit the salt for better taste.
If you stir the rice too much, it will become sticky and will get "amelcochao" (soggy rice).
If you cook your rice on high heat too long, it will get "ahumado" (burnt) and will taste yucky.
You can also cook the chicken with the adobo in a crockpot all day while you go to work and when you get home, you can debone it but save the broth to make the rice instead of adding the water.
use boneless, skinless thighs...breats dry out and don't have enough fat to season
also need achiote seeds to cook in oil for color
i love arroz con pollo---and i cook it often
next time you cook it use a whole chicken cut-up and cook it in a dutch oven in the oven
the authentic taste you're missing is the flavor of the bones of the chicken and you need to cook it slow
your ingredients, for the most part are fine
i like adding cumin to my dish
correctness,It's Non-profit and only for informational purposes.
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