Aroz con Pollo

All these recipes call for chicken stock.  The amounts listed are not precise, you may need more or less than indicated as according to the directions.  Normally I advocate using home made stock.  However, these recipes have enough other seasonings, that the taste wont suffer too much if water and bouillon cubes are used.  If you do use a cube, do not add any additional salt to the recipe.

Paraguay

• 1 tablespoons olive oil
• 1 tablespoon annato oil
• 1 whole chicken cut into serving pieces
• 2 medium onion, chopped
• 1 red bell pepper, chopped and seeded
• 1 green bell pepper, chopped and seeded
• 3 tomatoes, peeled and chopped
• 4 cups of chicken stock
• pinch of saffron
• salt and pepper to taste
• 2 cups white long grain  rice

In a skillet heat the olive oil and sauté the peppers and onion until soft.

In a large casserole or stock pot add the chicken pieces.  Add the peppers, onion, and remaining ingredients.  Simmer covered for 30 minutes.

Remove the chicken pieces to a plate temporarily.  Pass the reaming liquid in the casserole through a strainer.  Do not discard the solid vegetable pieces.  Measure the liquid.  Add enough water to make it equal 4 cups.

Return the liquid to the casserole.  Put the solids back in the pot.  Add the rice.  Mix well and bring to a boil.  Place the chicken pieces on top of the rice.  Cover.  Reduce the heat to a low simmer and cook until all the liquid is absorbed, about 20 minutes

Venezuela

• 4 medium tomatoes
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 clove of garlic
• salt and pepper to taste
• 1 whole chicken cut into pieces.
• 1/2 cup dry white wine
• 1 cup chicken stock more or less
• 4 tablespoons butter
• white long grain rice
• 1/2 cup golden yellow raisins
• 1/4 cup stuffed olives and capers

Place the chicken pieces in a large casserole.  In a blender, mix the tomatoes, onions, bell peppers, garlic, salt and pepper until you have smooth puree.  Pour this mixture over the chicken pieces.  Add the white wine.  If necessary add a little chicken stock or water until you have enough liquid to  just cover the chicken pieces.  Cover the casserole and simmer for 30 minutes.

Take out the chicken pieces.  Measure out 4 cups of liquid.  If you have less than 4 cups add more chicken stock or water until you have 4 cups.

In a clean dry pot, heat the butter.  When its almost all melted ads the rice.  Stir constantly over medium heat.  You want to stir fry the rice only slightly, to a golden yellow color.  BE careful not to overcook and burn the rice.  Add the chicken stock mixture that you removed from the other pan .  Add the raisins, olives and capers.  Mix.  Place the chicken pieces on top of the rice and simmer until all the quid has been absorbed, about 20 minutes.

  Columbia

2 tablespoons annatto oil
one whole chicken cut into serving pieces
4 tomatoes, chopped
1 large onion, chopped
1 large carrot, chopped
3 scallions, chopped
1 celery stalk, chopped
1 fresh not pepper, seeded and chopped
1 bay leaf
1/4 teaspoon ground cumin
2 cloves of garlic
1 tablespoon vinegar
salt and pepper to taste
2 cups of white rice
4 cups of chicken stock, more or less
 

Place all these ingredients except the rice and chicken stock in a large pot.  Cover and simmer for 30 minutes.  If more liquid is needed add a little chicken stock or water.

Remove the chicken pieces to a plate.  Throw away the bay leaf and the scallions.  Strain the remaining liquid, but keep the solids.  Measure the remaining liquid and add enough chicken stock to make 4 cups of liquid.

Add the liquid back to the casserole.  Add the vegetable solids that you previously strained out.  Add two cups of rice and bring to a boil.  Place the chicken pieces on top of the rice.  Cover and cook over low heat until the rice is tender, about 20 minutes.