Arroz con Pollo with Chicken Inasal on Rice
And now it's time to eat. Christmas in our home is filled with food, the week before and weeks after. Last week, I cooked the Chicken Waray to honor Tacloban. It was a recipe I learned from the chefs at the fundraisers we had for the typhoon relief. This is one of the easiest and simplest Arroz con Pollo recipes to make. It is so versatile and can go from an everyday meal to the fancy family event. The chicken inasal (inasal in Visayan means 'to grill') is tender, moist, with limey flavors blending well with the coconut in the marinade. It is perfect to pair with the nutty, slightly sweet rice mix and crisp vegetables. You can add vegetables or meat that you have on hand and it will always turn out spectacular. This recipe was slightly adapted from the various recipes including 'Arroz Con Pollo" from 'The Alba Cookbook' by Senor Anastacio Alba and Miguel de Alba (a gift from the book designer Ige Ramos). This recipe below serves 4 as a side dish, or for 2 if folks are really hungry.
Ingredients
- 4 to 5 pieces cooked from previous recipe (see blog post 'Chicken Waray') Chicken Waray (or chicken inasal)
- 6 Tablespoons recipe follows below achuete oil
- 4 cloves minced and chopped garlic
- 1 medium chopped onion
- 2 Tablespoons tomato paste
- 1/4 cup chicken broth
- 2 to 3 cups at least a day old, should be refrigerated cooked rice
- 1 cup cooked and steamed, cut in 2-inch pieces green beans
- 2 pieces peeled, sliced, for garnish hard boiled eggs
- 1 large seeded, sliced in 2-inch strips (remove inner white membrane), to saute and leave a few strips for garnish red or green pepper
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 large around 6 ounces, sliced, about a cup when cut up Spanish chorizo
Instructions
- Cook the Chicken Waray (chicken inasal) either by grilling on an outdoor grill or oven roasting. See previous blog post "Chicken Waray". Or use any leftover cooked chicken pieces.
- In a large skillet, over medium heat, add the achuete oil. After 1 to 2 minutes when oil is hot enough, add the sliced Spanish chorizos. Move around the skillet for about 2 to 3 minutes to flavor the oil. Then remove chorizos from skillet and set aside for later. Saute the garlic and onions for 1 to 2 minutes. Add half of the red bell pepper strips.
- When onions are transparent and bell pepper strips are softened, add the tomato paste and chicken broth. Blend well. Add the chicken pieces and incorporate the sauce with the rest of the ingredients. Place the cooked rice into the skillet and blend all the ingredients well. Season with salt and black pepper.
- Situate the chicken pieces on top of the dish. Add the green beans, chorizo and slices of bell peppers to garnish. Serve as a main dish or as a side.
- How to make Achuete Oil: I have a bottle of this ready for any dish. Achuete or annatto seeds are used to add a red color to dishes and infuse rich, nutty flavors to any entree. I follow this recipe from "Memories of Philippine Kitchens" by Amy Besa and Romy Dorotan ~ In a medium saucepan over medium heat, warm 2 cups of vegetable oil with 1/2 cup of annatto seeds (achuete), 6 whole pieces of garlic cloves, 2 pieces bay leaves. This mixture will bubble in about 2 to 3 minutes. Turn off the heat. Allow the achuete oil to set for 1 to 2 hours. When cool enough to handle, strain the oil through a sieve. Discard the annatto seeds. Store in a bottled glass container and refrigerate when not in use. * I used only a few tablespoons for this Arroz Con Pollo recipe.