Arroz con Pollo Quindío (Chicken and Rice)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
75 minutes
Number of servings
8
Difficulty
Medium
Ingredients
1500
gr (1 1/2 kg) chicken pieces, cut with bones
250
gr chorizos (Colombian pork sausages), crumbled
3
cup(s) rice, washed
6
cup(s) basic broth [see p. 78]
1
piece(s) green or red bell pepper, cut into strips
3
piece(s) onions, peeled and finely chopped
4
clove(s) garlic, finely chopped
4
piece(s) ajíes criollos (Colombian peppers), chopped
3
tbsp olive oil (or vegetable oil)
1/2
tsp oregano, ground
1/2
tsp thyme, ground
1/4
cup(s) capers, chopped, with their vinegar
1
cup(s) tomato paste
1
tbsp black peppercorns
pinch salt to taste
Directions
- Heat the oil in a large pot.
- Sauté the garlic.
- Add the chicken pieces, let brown a bit; add the crumbled chorizos and sauté for a few minutes; then add the bell pepper, onion, ajíes, herbs, salt and pepper.
- Stir everything and simmer for a few minutes.
- Add the rice and broth with dissolved tomato paste, cook over high heat until it starts to dry; add the capers; cover, lower to low heat and let finish drying to taste.