Wednesday, June 15, 2011

Arroz con Pollo Recipe / Chicken and Rice - (Gluten Free / Dairy Free)

Arroz con Pollo / Chicken and Rice
I've been searching for a good Chicken and Rice recipe (Arroz con Pollo) for a couple of years now.  I've never been able to find one that is any good or even remotely authentic so I've created my own.  I made it last night and it was amazing, so I figured I would share.  I like to use boneless skinless thighs (they cook more evenly than bone-in, are less likely to dry out than white meet, and without the skin are less fatty).  Yes, dark meat has more grams of fat than white meat but the flavor and other nutrients are better.

If you are using bone-in pieces be sure to check that they are cooked through.  Leaving the skin on will improve the flavor but increase the fat and calorie count. 

As long as your stock is GF/DF this entire recipe is naturally gluten and dairy free!

I like to add extra vegetables to what ever I am cooking, hence the peas and/or roasted peppers.  Traditionally, these aren't added (at least not in volume, there may be some as a garnish).  [I did once witness a heated arguement between two Spaniards on whether even using them as a garnish in rice was appropriate!]

The entire meal can and should be cooked in the same pan (I use a 3qt covered anodized deep saute pan).  If you have a cast iron pan by all means use that.

Olive oil
1 medium spanish onion - chopped
4 cloves garlic, minced

2 pounds boneless or bone-in chicken darkmeat

1 cup short grain rice (may use medium grain, may NOT use long grain)
1 tbsp tomato paste (omit if needed)
1/2 tsp cumin
1 tsp turmeric
1/2 tsp oregano

2 cups gluten free / dairy free stock
1 pinch saffron strands

Optional Ingredients:
1 cup peas
1 roasted green pepper

How to prepare:
Saute garlic and onions in olive oil over moderate heat until beginning to brown. Remove from the pan.

Saute the chicken until brown on both sides. Remove from the pan as well.

Add the rice, garlic, onions, tomato paste and spices (cumin, turmeric, oregano) to the now empty pot. Stir to coat (about 2 minutes).  [If avoiding tomatoes/nightshade feel free to omit the tomato paste.]

Add the stock (you may substitute 1:1 gluten free beer for up to 1 cup of stock, or 1:1 Spanish white wine for up to 1/2 cup of stock).  Bring to a boil.

Turn down to simmer and cover. Remove 2 tbs of liquid and cover the saffron strands. Allow to steep for 2 minutes then add liquid back to pot. Add chicken on top but press down into the ingredients underneath (so the chicken is mostly/entirely submerged). Simmer for about 30 minutes or until chicken is done. (Add optional ingredients with 10 minutes left if you want (if using frozen peas make sure they are thawed first).)

When done, raise the heat to high for roughly three minutes.  You want the rice on the bottom of the pot to get nice and crunchy brown.


Click here for my full list of Gluten Free Recipes (dairy free too).

And here for GERD / Acid Reflux Recipes (includes suggested modifications).

And finally, here for Nightshade Free Recipes.

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