Entrugues frecuentesEntrugues frecuentes          BuscarBuscar          MiembrosMiembros          Grupos d'UsuariosGrupos d'Usuarios    RexistraseRexistrase 
 PerfilPerfil          Entre pa ver los sus mensaxes privaosEntre pa ver los sus mensaxes privaos          ConectaseConectase          
CHicken with Rice - Arroz con Pollo

 
Publicar nueu tema   Responder al tema    Índiz del foro de la migración astur-americana -> Meats - Carnes
Ver tema anterior :: Ver tema siguiente  
Autor Mensaxe
Bob
Moderator


Rexistrau: 24 Feb 2003
Mensaxes: 1745
Llugar: Connecticut and Massachusetts

MensaxePublicao: Xue Mar 06, 2003 9:11 am    Asuntu: CHicken with Rice - Arroz con Pollo Responder citando

ARROZ CON POLLO (CHICKEN WITH RICE)


1 chicken, cut up
1 can chicken broth
3 cups rice
1 can pimientos, cut into small pieces
2 bay leaves
1 teaspoon saffron, crushed
dry white wine
4 cloves garlic, crushed
2 medium onions, chopped
parsley
olive oil


Fry the onion and garlic in a generous amount of good olive oil, and remove. Fry the chicken until brown, and return the onion and garlic mixture to the pan. Pour in the chicken broth, white wine, and water to make a total of 6 cups of liquid. Add the bay leaves, parsley, pimientos, and saffron and simmer for 20 minutes. Add the rice and bring to a full boil, covered. Reduce heat. Simmer for 5 minutes, turn off the heat, and let stand 20 to 30 minutes. The rice will absorb all of the liquid and it will be ready to serve.

You can also add chorizos slices (add with chicken), shrimp (last five minutes) and other ingredients (frozen green peas added during the last five minutes are particularly good) to turn it into a paella.
Tornar arriba  
Eric Smith Fernandez



Rexistrau: 16 Set 2004
Mensaxes: 117
Llugar: Granite City Illinois

MensaxePublicao: Mar May 13, 2008 8:15 pm    Asuntu: Responder citando

I made arroz con pollo for my abuela on Friday. I added peas and homemade chorizo. I guess it was more like a "paella'. I can say using the home-made smoked chorizo made all the difference. Everone loved it.

I will be making Fabada next weekend for her. I convinced her to let me use blood sausage (morcilla) in addition to the chorizo's.


Is "paella" very common in Asturias? I know it is made differently all over the penninsula. What are some common ingredients found in paella asturiana? When I visited my primos they used mostly seafood I believe with fish stock (caldo de marisco).
_________________
Soy un estudiante. Quiero estar seguro de que estoy escribiendo bien Si alguien se da cuenta de los errores gramaticales míos en los mensajes ¿Me puede avisar?
Tornar arriba  
Bob
Moderator


Rexistrau: 24 Feb 2003
Mensaxes: 1745
Llugar: Connecticut and Massachusetts

MensaxePublicao: Mar May 13, 2008 11:42 pm    Asuntu: Responder citando

Good things to add are mussels, shrimp, clams (any hard shell small ones) and cockles. (wonderful if you can find them, smaller and sweeter than clams). I add the different ingredients at different times because some cook faster than others. Monkfish (pixín) and sea scallops are good too.

For fabada, I strongly suggest beans from Asturias and Asturian-style morcilla (I like the kind with onions), which you can get from La Tienda. The fabes are expensive, but worth every penny. As my grandmother used to tell me, if you start with good ingredients you can't go wrong.

Our La Tienda affiliate link

Or you can use this affiliate link by clicking on the image:
Tornar arriba  
Raquel M



Rexistrau: 30 Xin 2009
Mensaxes: 609
Llugar: USA

MensaxePublicao: Llu Xun 29, 2009 5:05 pm    Asuntu: I also add.... Responder citando

I also add a can of pimientos in puree ( I put the pimientos in a blender)
it makes the rice more tasty.....also a little envelope of Sazon Goya.....
I also add green olives and capers, bay leaves, cumin, a dash of oregano.
Some people put a little bit of beer when they cook the rice...I put sidra, like half a bottle...when it's done you put some petit pois on top of it and some pimientos.


Ultima edición por Raquel M el Mar Xun 30, 2009 7:29 pm, editau 2 vegaes
Tornar arriba  
Bob
Moderator


Rexistrau: 24 Feb 2003
Mensaxes: 1745
Llugar: Connecticut and Massachusetts

MensaxePublicao: Llu Xun 29, 2009 6:07 pm    Asuntu: Responder citando

The fun part (to me at least) is that you can add anything you like and it may never be exactly the same twice. I'm especially fond of the cockles and pixin, but the home made and smoked chorizo is, to me at least, absolutely essential if you you are going to tirn the arroz con pollo into paella. And yes, I always use bay leaf. I just forgot to mention it.

We're due to make another batch soon.. We usually make 60 pounds or so at a time, with our kids (all middle aged now).
Tornar arriba  
Raquel M



Rexistrau: 30 Xin 2009
Mensaxes: 609
Llugar: USA

MensaxePublicao: Llu Xun 29, 2009 9:17 pm    Asuntu: Every sunday..... Responder citando

My family always cook arroz con pollo every sunday....
I remember it was done at my grandmother's home, later my
mother, now it's in my home.
There's a little restaurant in Hialeah,"Yoyito's" their arroz con pollo is divine!
We use to go there when I do not want to cook they only have like 14 tables and people make a long line to get in, but they only make it every sunday.
The family work together there, they are Cubans that left Cuba, they
lived in Spain and after a few years they came here. The lady in charge
of the cooking on sundays is the mother in law in that family. She
explained on Tv one day that she cooks like 14 drumsticks with water,
bay leaves, cumin, salt and half a medium onion....she said she make
the sofrito ( when you fry the onions and garlic with olive oil) and then
she add the chicken that she previously boiled, she uses the chicken
broth she made....let me tell you, it's so delicious that you can see
politicians, movie stars, people from everywhere making a line to eat
there. I try to go for late lunch like 3 or 4 pm so the line is smaller...
Tornar arriba  
Jasm



Rexistrau: 28 Pay 2015
Mensaxes: 305
Llugar: Asturias

MensaxePublicao: Xue Mar 16, 2017 10:21 am    Asuntu: Responder citando

El arroz con pollo era un plato tipico en los restaurantes españoles de Nueva York a principios del s. XX, y que recomendaban probar los periódicos.
The rice with chicken was a typical dishes in the Spanish restaurants from New York at beginning of the XX century, and that the newspapers recommended to eat
http://historiasjasm.blogspot.com.es/2016/09/arroz-amarrilo-yellow-rice.html
Tornar arriba  
Art
Site Admin


Rexistrau: 17 Feb 2003
Mensaxes: 4498
Llugar: Maryland

MensaxePublicao: Xue Mar 16, 2017 12:54 pm    Asuntu: Responder citando

That's interesting, JASM! I wondered how chicken and rice got to be a favorite with Asturians.

--------------

¡Ah, perfecto! Me preguntaba cómo era que el arroz con pollo llegó a ser tan importante para los asturianos.
Tornar arriba  
Bob
Moderator


Rexistrau: 24 Feb 2003
Mensaxes: 1745
Llugar: Connecticut and Massachusetts

MensaxePublicao: Xue Mar 16, 2017 2:37 pm    Asuntu: Responder citando

“The chicken and rice and the yellow color of the rice” suggests the Cuban use of bijol in place of saffron. One of my undergraduate professors was Cuban and was surprised that my family used saffron rather than bijol. Bijol is finely ground achiote seed, and adds a bright yellow color and a flavor of its own (quite unlike that of saffron) to the rice.

---------------------

La frase "el pollo y el arroz y el color amarillo del arroz" sugiere el uso cubano de bijol en lugar de azafrán. Durante mis estudios universitarios uno de mis profesores fue cubano y se sorprende de que mi familia utiliza bijol en lugar de azafrán. Bijol es semillas de achiote en polvo, y añade un color amarillo brillante y su sabor propio (bastante diferente de la de azafrán) para el arroz.
Tornar arriba  
Jasm



Rexistrau: 28 Pay 2015
Mensaxes: 305
Llugar: Asturias

MensaxePublicao: Vie Mar 17, 2017 6:03 am    Asuntu: Responder citando

Hay que recordar que el arroz en Asturias solía ser un plato para los días de fiesta, igual que pasaba con los garbanzos, pero no tiene como es lógico la tradicción que otras zonas de España, en especial el Levante.
Tornar arriba  
Mostrar mensaxes de anteriores:   
Publicar nueu tema   Responder al tema    Índiz del foro de la migración astur-americana -> Meats - Carnes Toles hores son GMT - 4 Hores
Páxina 1 de 1

 
Dir a:  
Pue publicar nueos temes n'esti foru
Nun pue responder a temes n'esti foru
Nun pue editar los sus mensaxes n'esti foru
Nun pue esborriar los sus mensaxes n'esti foru
Nun pue votar en encuestes n'esti foru

Site design & hosting by

Zoller Wagner Digital Design