Lupiv: It’s nice to see some more original content on this sub and not just Buzzfeed reposts.
Some of the texts were hard to read for me. Maybe try a thicker font next time. Anyway, good stuff OP.
Cactuar_Zero: that pans been through some shit
madarasi012: Arroz con pollo is a traditional dish that is quite common throughout Latin America and Spain, especially in Cuba and the Dominican Republic. It is quite similar to paella, though, and may very well be a New World rendition of it. Please note that this was made from the bare minimum ingredients; arroz con pollo consists of a variety of herbs and vegetables, chicken, and rice. Feel free to experiment and go beyond. PLUS ULTRA!
Ingredients:
Chicken breasts – 3, cut into serving pieces
Garlic cloves – 4, minced
Onion – 1, medium, roughly chopped
Bell pepper – 1, diced [this one is optional as I have not added it]
Sweet paprika – ½ tbsp.
Curry leaves – 4 (or more), roughly chopped [I used curry leaves as I feel it gives more umami. Feel free to use cilantro instead]
Chicken stock – 2 cups [plus extra, should the liquid drain before the rice is cooked]
Saffron – 3 or 4 threads [I used about 8, but 3–4 should suffice]
Rice, long grain [i.e. basmati rice] – 1 measure
Rice, long grain, cooked – 1 measure [this is optional, as it gives a more interesting flavour to the rice while giving it a more biryani If you’d like to stick to the original recipe, take 2 measures of uncooked rice]
Peas – ½ cup, boiled
Corn – ½ cup, boiled
Method:
Season the chicken with salt, pepper and chicken masala.
Oil the pot and fry the chicken till it’s browned.
Sauté garlic for about a minute [garlic burns quickly], then add the onions, tomatoes, and sweet paprika.
Saute till the tomatoes have reduced.
Add the chicken stock, saffron, and curry leaves, bringing it to a boil.
Add the rice and stir well, then simmer over low–medium heat until the rice is cooked well. Add more stock if the liquid evaporates before the rice is done.
If not using cooked rice, garnish with peas and corn and serve. If using cooked rice, mix it in with the arroz con pollo and serve hot.
Feel free to follow me on Instagram @notreallyachef12, as well as checking out the full recipe on [my blog](http://notreallyachefsblog.wordpress.com/). Also, [YouTube](https://youtu.be/BZHNLvOV6t0) for the video with sweet, sweet [music](https://www.instagram.com/iammadarasi/).
himtowhomhertowhor: Fry the rice alongside the chicken. Toasted rice is way better, not to mention the traditional method. Your rice is mushy if you just add it to the end and boil it.
boobers3: This is called “Locrio de Pollo”, Arroz con pollo would be just rice and chicken cooked traditionally and separately.
relevant wiki: https://en.wikipedia.org/wiki/Locrio
Personally I always preferred the salami locrio.
Gfycat_Details_Fixer: [Proper Gfycat URL](https://gfycat.com/CostlyFrequentJackal)
^^I’m ^^just ^^a ^^bot, ^^bleep, ^^bloop. [^^[Why?]](https://gist.github.com/ImJustToNy/cb3457e36f22123eb93864f0af639da3) [^^[Source ^^code]](https://github.com/ImJustToNy/GfycatDetailsConvert)
allurmemesrbelong2me: What makes the rice lit?
twogunsalute: No jokes this time?
So how did you get into South American/Mediterranean cooking? Do you do Indian recipes?
sangandongo: Interesting variation. It’s nothing like the way my mom, grandma, and great grandmother made it, even if you account for the masala.
blimblambloomm: solid recipe. no bullshit. a real kitchen. not the same old stupid hot plate, slow motion, junk food, etc. A+ content.
K_Furbs: “Mix well” *gently prods at chicken*
j/k looks delicious
