Pollo Con Arroz De Maíz Estilo Hondureño Honduran Style Chicken And Split Corn Soup Recipes

MARMAHóN CON POLLO (HONDURAN COUSCOUS WITH CHICKEN)

Steps:

• Place chicken in a pot large enough to accommodate chicken with water without overflowing. Add just enough cold water to cover chicken and bring to a boil.
• Season with salt, 1/2 of green bell pepper, 2 garlic cloves (crushed), bay leaf, 1 celery rib and 1/2 of the chopped onion.
• As soon as it starts boiling, lower the heat to medium and skim off foam that accumulates on the surface. Cook uncovered for about 35 minutes.
• Remove chicken from liquid and let cool before shredding. Drain cooking liquid to separate solids. Reserve liquid.
• In a large skillet, heat olive oil over medium heat, add butter. Let foam subsides and add the rest of the onion, celery, remaining of green and red peppers and garlic.
• Cook until onion turns translucent.
• Add marmahón (pearl couscous). Stir for about 3-4 minutes.
• Add carrots, shredded chicken, 3½ cups of the cooking liquid and curry powder. Check for salt, adjust if needed.
• Cover and simmer for 8-10 minutes, stirring occasionally. Let it rest for 2-3 minutes.
• Garnish with cilantro leaves.

POLLO CON ARROZ DE MAíZ ESTILO HONDUREñO (HONDURAN-STYLE CHICKEN AND SPLIT CORN SOUP)

Steps:

• In a large pot, place chicken quarters, bay leaf, celery and ½ the onion.
• Season with salt and pepper, cover with cold water and cook for about 35 minutes, over medium heat skimming off the foam that forms on the surface with a small ladle.
• While chicken is cooking, blend or process tomatoes and green pepper. Add a little of the until well incorporated. Reserve.
• Once chicken is fully cooked, remove chicken pieces from cooking liquid to cool. Shred chicken and put aside.
• Strain cooking liquid to remove any solids and reserve. Discard solids.
• Rinse the yellow corn under cold water.
• In a heavy bottom pot, heat the oil and cook rest of the onion and garlic. Add corn and tomato mixture.
• Add the rest of the cooking liquid, making sure you add at least 8 cups of liquid. If you don't have enough cooking liquid, add water.
• Cook over low-medium heat stirring constantly with a wooden spoon to avoid scorching.
• Cook for about 5 minutes.
• Add shredded chicken, annatto paste or powder and cook for an additional 10 minutes.
• Correct the salt and an extra pinch if needed.
• It may take longer depending on how large the corn pieces are. The smaller they are, the faster it will cook.
• Add cilantro leaves and remove from heat. Serve immediately.

ARROZ CON POLLO

Steps:

• Prepare the adobo by whisking the ingredients together in a bowl, or blending in a small food processor, pilón or mortar and pestle.
• Pat the chicken dry, then place in a large bowl or zip-top bag. Pour prepared adobo over chicken. Toss well to combine, then cover the bowl with a lid or plastic wrap, or seal the bag, and let the chicken rest in the fridge for at least 30 minutes. If you have the time, marinate for several hours or overnight to make the chicken extra tender and flavorful.
• Prepare the sofrito: In a large food processor or blender, blend the peppers and garlic until smooth. Add the onion and blend until smooth, then add the culantro and cilantro and blend until smooth. (The preparation may produce more sofrito than needed for this recipe, but you can store additional sofrito in the fridge for up to 1 week, or in the freezer for up to 3 months.)
• Add the rice to a medium bowl, then rinse with several rounds of cool water, pouring through a fine-mesh strainer until water runs out clear.
• Once chicken is marinated, heat olive oil in a large heavy pot or Dutch oven over medium-high. When the oil is simmering, working in batches if necessary, add chicken in one layer and brown for 7 to 10 minutes per batch, turning several times to evenly brown.
• Meanwhile, bring chicken broth (or water) to a boil in a medium saucepan. Reduce to a simmer until ready to use.
• Add sofrito, bay leaves and annatto or paprika to pot with chicken and stir well. Reduce heat to medium, and sauté until liquid is mostly evaporated and sofrito thickens to a paste, about 7 to 10 minutes.
• Add tomato sauce and cook for 3 to 5 minutes longer, until the sauce darkens. Add the rinsed rice, olives and capers (if using), and salt and pepper, and fold in to ensure that the rice is fully coated and the chicken is evenly distributed.
• Pour in hot stock, then simmer, uncovered, over medium heat for about 15 minutes, stirring only 2 to 3 times and shaking the pot every few minutes to keep rice level. (The liquid surrounding the rice will lower by about 1 inch.) Watch the rice very closely: The window between just right and overcooked is small, and difficult to predict, but you'll become an expert at this over time.
• Once you start to spot lots of little bubbles on the surface but see no more pronounced liquid on top, top with the lid, reduce heat to low and cook until the rice is al dente, about 15 to 20 minutes, shaking pot a few times. Once liquid is almost entirely evaporated, sprinkle thawed peas on top.
• Working directly in the pot, using 2 forks, pull apart chicken thighs until shredded. Gently fluff the rice, bringing grains from the bottom to the top. Return the lid and let rest for 10 to 15 minutes before serving.
• Garnish with lime wedges, and serve with salted avocado and tomato slices (or a simple green salad). The dish keeps well in the refrigerator for 3 to 5 days.

ARROZ CON POLLO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
• Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
• Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

ARROZ CON POLLO

Steps:

• 1. Season the chicken on both sides with salt and pepper. In a large straight-sided skillet, heat the oil over medium-high heat until rippling. Sear the chicken thighs, turning once, until golden brown, 8 to 10 minutes per side. Transfer to a plate and set aside.
• 2. Drain half the oil from the pan and return the pan to the heat. Add the onion, bell pepper, piquillos, garlic, tomatoes, Espelette, and bay leaves and cook, stirring, until the onion begins to brown, 6 to 8 minutes. Stir in the tomato paste and cook, stirring, until it begins to caramelize, 3 to 4 minutes.
• 3. Add the rice, Sazón, and saffron and cook, stirring, for 2 to 3 minutes. Pour in the chicken stock, season with salt, pepper, and hot sauce, stir, and bring to a boil. Reduce the heat to maintain a simmer and nestle the chicken thighs skin side up in the rice. (Try not to submerge the skin, so it stays crisp as the rice cooks.) Cook, partially covered, until the rice has absorbed the liquid and the chicken is cooked through, 25 to 30 minutes. If the chicken skin is not crisp, place the pan under a hot broiler until the chicken is crispy and golden brown on top.
• 4. To serve, remove the bay leaves, sprinkle the cilantro and parsley over the rice, and gently stir to incorporate. Serve directly from the pan, with the yogurt sprinkled with lime zest and the bottle of hot sauce on the side.