Arroz Con Pollo

From Eating Asturias, the Encyclopedia of Asturian Gastronomy
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Arroz con pollo
Summary
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Time:18 hours
Difficulty:Medium
Nutrition
Nutrition Facts[1]
Serving Size 400g Servings in recipe 12
Amount Per Serving
Calories 315 Calories from Fat 110
% Daily Value*
Total Fat 12.26g 19%
    Saturated Fat 3.42g 17%
    Trans Fat 0.07g
    Monounsaturated Fat 4.96g
    Polyunsaturated Fat 2.76g
      Omega-3 148mg
      Omega-6 2303mg
Cholesterol 58mg 19%
Sodium 6mg 2%
Total Carbohydrate 32.5g 11%
    Dietary Fiber 2.5g 10%
    Sugars 1g
Protein 17.56g
Vitamin A 156% Folate 30%
Vitamin B1 25% Vitamin B2 14%
Vitamin B3 50% Vitamin B5 25%
Vitamin B6 34% Vitamin B12 10%
Vitamin C 13% Vitamin D 1%
Vitamin E 3% Vitamin K 7%
Calcium 4% Copper 21%
Iron 14% Magnesium 15%
Manganese 23% Phosphorus 25%
Potassium 6% Selenium 31%
Sodium 0% Zinc 21%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories 2,000 2,500
Total Fat Less than 65g 80g
  Sat Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
  Dietary Fiber 25g 30g

I was immediately drawn to this dish when I first saw it in a cookbook in Asturias. It looks so much like the kind of food I grew up eating, so I knew it would be my sort of recipe.

I am uncompromising when it comes to recipes involving stewed chicken. There are no shortcuts worth taking in recipes like this. Properly stewing a chicken takes time. First we make a stock and cook the chicken. We do these at the same time in a slow cooker, overnight. then we cool the chicken broth all day (or overnight) before skimming off the excess fat. Then we are ready to assemble the soup, which takes less than an hour once the prep is all done.

Ingredients

For the Broth

  • 1 whole chicken, cleaned
  • 2 bay leaf
  • 2 whole onion
  • 3 cloves garlic
  • 2 ribs celery
  • 1 tbsp pimentón
  • 1 tbsp cumin
  • 10 whole peppercorns

For the Stew

  • Meat from one chicken
  • 320g short grain rice
  • 150g baby carrot, frozen
  • 150g corn, frozen
  • 150g green beans or peas, frozen

Instructions

Making the Broth

  1. Combine all the broth ingredients in your slow cooker, and fill with water to just cover the chicken (about 2 quarts).
  2. Set the slow cooker to low and let cook overnight.
  3. In the morning, turn off the slow cooker and remove the chicken to a strainer set over a bowl. Let cool.
  4. Once chicken is cool enough to handle; remove meat from bones.
  5. Discard bones and skin; save meat for the stew.
  6. Strain broth, discarding vegetables and seasonings.
  7. Refrigerate for 8 hours or overnight.
  8. Skim fat from surface.

Assembling the Stew

  1. Return the chicken meat to a large pot, along with the vegetables, the rice, and the skimmed broth
  2. Bring to a boil and lower heat to medium-low
  3. Let simmer for one hour. Serve hot