Sprinkle chicken with 1/4 teaspoon salt. Heat oil in a Dutch oven over medium-high heat. Reduce heat to medium and add half the chicken pieces, skinned-side down
ArrozconPollo a lo Aibonito (Chicken with Rice Aibonito)Adapted from "A Taste of Puerto Rico. ” – Don MarquisCONTACT ME--------------------------------------------------------------------------------------- SPRING CLEANING BOOK GIVEAWAYSAs a book blogger/reviewer, dedicated bibliophile, and just plain serious reader, I have way too many books around here
Prepare rice and bake arrozconpollo. While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds
Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano
If desired, skin chicken. Sprinkle with the 1/4 teaspoon salt and 1/4 teaspoon pepper. In 12-inch skillet cook chicken in hot oil over medium heat for 10 to 15 minutes or until brown, turning to brown evenly
ArrozconPollo (Chicken with Rice)Serves 4-6Ingredients1 (3 to 4-pound) chicken, cut in 8 serving pieces(not pictured)1 medium yellow onion, quartered, plus 1/2 yellow onion, thinly sliced4 cups chicken broth, homemade or canned low-sodium broth1 cup light beer, such as lager3 tablespoons Adobo seasoning
Rinse chicken and pat dry. Combine oregano, chili powder, cumin, salt and pepper in a small bowl. Sprinkle half of spice mixture over chicken and rub in with fingers
don’t fuss with the chicken while it is browning, when the chicken is ready to be turned over it will be easy to turn over and will not stick to the bottom of the pan) When chicken is browned remove from pot and set aside
Comments
Log in or Register to write a comment.