****************This is from the Fonda Boricua’s website**************
In January of 2008, renowned chef, Bobby Flay, brought his Food Network show ‘Throwdown with Bobby Flay’ to the Fonda Boricua, and challenged Boricua’s to an ‘Arroz con Pollo’ battle. The Fonda Boricua’s traditional, homestyle Puerto Rican arroz con pollo (rice with chicken) won the day.
Since the show’s airing, many of you have asked for our recipe. We are pleased to finally make it available on our web site. Enjoy!
A great arroz con pollo begins with the sofrito, a blend of vegetables and herbs that is the base of most Puerto Rican stews and rice dishes. Here are the ingredients to our sofrito:
One cup of white onion, chopped One cup of green pepper, chopped One half of a red pepper, chopped Four garlic cloves Quarter cup of cilantro leaves, chopped Quarter cup recao leaves, chopped
Adobo Dry Spice Rub
A mixture of dry spices, including cumin, oregano, granulated onion, garlic powder, salt and black pepper.
Four chicken quarter legs and thighs Quarter cup of olive oil infused with achiote (seeds of the annatto tree) Quarter cup of canned tomato paste Quarter cup of green pimiento stuffed Spanish olives Quarter teaspoon of ground black pepper Three bay leaves (dried) Four cups of long grain white rice Six cups of chicken stock One 12oz beer (optional)
Marinate the chicken in a mixture of olive oil and two tablespoons of the adobo dry rub mixture. (For best results, let the chicken marinate for a few hours to a day before cooking.)
Chop up the ingredients for your sofrito in a small bowl.
Preheat a medium-sized casserole pot with the achiote infused olive oil. If you aren’t able to find achiote, plain olive oil will do nicely. Brown the chicken until seared and caramelized and golden brown (about five minutes over medium heat).
Next add the sofrito and sautee for another ten minutes.
Add the tomato paste, Spanish olives, black pepper and bay leaves. Stir and cook for 20 minutes (covered), until chicken is fully cooked.
Stir in rice thoroughly, then add the chicken stock and beer and bring to a boil at medium high-heat until most of the water has evaporated.
Finally stir rice and chicken and reduce heat to a simmer. Let cook for another 20 minutes (covered)or until rice is softened.