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2 lb.s chicken pieces, leg quarters are good
Combine these,
1-1/2 tsp Old Bay seasoning
1-1/2 tsp seasoned salt (lawry's)
1-1/2 tsp black pepper
1/2 tsp garlic salt
1Tbsp oil
2 slices bacon
1/4 cup chopped onion
3 cups water
1-1/2 cups converted white rice
Briefly,
Sprinkle chicken with combined seasonings, sit overnight.
in 6 qt dutch oven, add oil bacon, not crisped!, add onion til soft, add
chicken and 1 cup water, cook uncovered medium heat for 45 minutes,
remove chicken add remaining 2 cups water and bring to boil, Reduce heat
and simmer for 15 minutes, stir in rice and cook covered for 15 minutes,
then return chicken cook for 5-10 minutes more or until rice has
absorbed the liquid and chicken is heated.
Note from me, perlow is not a sloshy nor dry dish, the rice is moist but
not wet, for example it can be picked up by a fork but not dry.
There is a chicken and rice dish from Puerto Rico that I really like,
Arroz Con Pollo
http://www.elboricua.com/arroz_de_pollo.html
2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid
and the red peppers too.
1 teaspoon alcaparras (capers)
½ cup sofrito (Sofrito is like a mild salsa, with red tomato, onion,
celery..)
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water
In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper
towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other
ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice,
stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple
of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until
the rice is tender.
Hints . . .
Don't concern yourself with weighing the meat too much. If you are
serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to
become "amogollao" or sticky.
It is traditional to cook the chicken with bones and all. People will
just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for
decoration.
Don't let your rice get "ahumado" or smoked from cooking at too high
temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a
crockpot all day with seasonings and when you get home from work debone
and use the broth to make the rice.
Note: Sticky rice is not good in Puerto Rico! Plain rice is long grain
rice, rinsed a few times to remove surface starch and debris, often
sauteed in oil then about 3/4 inch water above rice, cooked hot, and
when water level is down and the rice can be mounded, reduce heat and
cover, until water is gone or add water if you got it too hot in the
beginning or didn't add enough water, when you get done there will be a
crisp brown crust of rice in the bottom of the pan and the rice is
obviously dry, not sticky at all and looks like there are tiny arms
around the kernel like it had a tiny, tiny explosion.
*SOFRITO Recipe
INGREDIENTS:
2 green bell peppers, seeded and
chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
*(This is not a hot pepper however, being of the capsicum chinese family
they may carry a slight touch of heat. It is best to remove seeds. If
you want to make Sofrito then this is the key ingredient)
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro leaves with stems
25 leaves recao, or culantro
*(Recao (Eryngium foetidum L.), also known as culantro, is a spice herb
grown commercially in Puerto Rico and throughout the tropical Caribbean
and Central America. Recao is a key ingredient in Puerto Rican cooking.
Other names for culantro in Spanish and English include: Puerto Rican
coriander, Black Benny, Saw leaf herb, Mexican coriander, Saw tooth
coriander, long coriander, Spiny coriander, Fitweed, spiritweed,
Culantro, Recao, Shado beni (Trinidad), Chadron benee (Dominica),
Alcapate (El Salvador), Cilantro habanero, Cilantro extranjero (Mexico)
Recao (culantro) is an important ingredient in Puerto Rican cooking. The
leaves are chopped and added as a spice to most stews and soups.)
1 tablespoon salt
1 tablespoon black pepper
DIRECTIONS:
1.In a food processor, combine green peppers, red peppers ajies dulces,
tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper.
Process to the consistency of semi-chunky salsa (not watery). Place in a
ziplock freezer bag, and use as needed, or freeze in portions.
Combine these,
1-1/2 tsp Old Bay seasoning
1-1/2 tsp seasoned salt (lawry's)
1-1/2 tsp black pepper
1/2 tsp garlic salt
1Tbsp oil
2 slices bacon
1/4 cup chopped onion
3 cups water
1-1/2 cups converted white rice
Briefly,
Sprinkle chicken with combined seasonings, sit overnight.
in 6 qt dutch oven, add oil bacon, not crisped!, add onion til soft, add
chicken and 1 cup water, cook uncovered medium heat for 45 minutes,
remove chicken add remaining 2 cups water and bring to boil, Reduce heat
and simmer for 15 minutes, stir in rice and cook covered for 15 minutes,
then return chicken cook for 5-10 minutes more or until rice has
absorbed the liquid and chicken is heated.
Note from me, perlow is not a sloshy nor dry dish, the rice is moist but
not wet, for example it can be picked up by a fork but not dry.
There is a chicken and rice dish from Puerto Rico that I really like,
Arroz Con Pollo
http://www.elboricua.com/arroz_de_pollo.html
2 cups uncooked rice
1 lb. chicken parts
1 small can tomato sauce
2 tablespoons of sliced Spanish Olives, use a bit of the liquid
and the red peppers too.
1 teaspoon alcaparras (capers)
½ cup sofrito (Sofrito is like a mild salsa, with red tomato, onion,
celery..)
1 teaspoon garlic powder
1 teaspoon black pepper
1 tablespoon salt
½ cup vegetable oil
4 cups of boiling water
In a large caldero brown the chicken parts in the oil, 5 minutes each side.
Remove chicken from the pot and set aside. Don't put them on paper
towels - we want any grease back in the pot.
Leave the chicken drippings inside the pot and add all the other
ingredients except for the rice, water and chicken.
Mix well and cook sofrito for 5 minutes over medium heat.
Add the chicken and rice to the pot and stir.
Add the boiling water until the water is about 1 inch above the rice,
stir once only.
Boil uncovered, over high heat, until water is absorbed.
Once the water is absorbed gently stir from bottom to top. Just a couple
of turns only.
Cover and continue to cook over LOW heat for another 30 minutes or until
the rice is tender.
Hints . . .
Don't concern yourself with weighing the meat too much. If you are
serving 5 people just use 5 - 8 pieces of meat.
Resist the temptation to stir. Too much stirring causes the rice to
become "amogollao" or sticky.
It is traditional to cook the chicken with bones and all. People will
just pull the meat off the bones with their fork.
If you have cilantro add some to the top of the pot once it is done, for
decoration.
Don't let your rice get "ahumado" or smoked from cooking at too high
temperature.
For great pegao just cook a bit longer keeping an eye on it.
For a lot of peagao use a larger caldero (it will just be half empty).
Some people prefer to use deboned chicken. Cook the chicken in a
crockpot all day with seasonings and when you get home from work debone
and use the broth to make the rice.
Note: Sticky rice is not good in Puerto Rico! Plain rice is long grain
rice, rinsed a few times to remove surface starch and debris, often
sauteed in oil then about 3/4 inch water above rice, cooked hot, and
when water level is down and the rice can be mounded, reduce heat and
cover, until water is gone or add water if you got it too hot in the
beginning or didn't add enough water, when you get done there will be a
crisp brown crust of rice in the bottom of the pan and the rice is
obviously dry, not sticky at all and looks like there are tiny arms
around the kernel like it had a tiny, tiny explosion.
*SOFRITO Recipe
INGREDIENTS:
2 green bell peppers, seeded and
chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
*(This is not a hot pepper however, being of the capsicum chinese family
they may carry a slight touch of heat. It is best to remove seeds. If
you want to make Sofrito then this is the key ingredient)
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro leaves with stems
25 leaves recao, or culantro
*(Recao (Eryngium foetidum L.), also known as culantro, is a spice herb
grown commercially in Puerto Rico and throughout the tropical Caribbean
and Central America. Recao is a key ingredient in Puerto Rican cooking.
Other names for culantro in Spanish and English include: Puerto Rican
coriander, Black Benny, Saw leaf herb, Mexican coriander, Saw tooth
coriander, long coriander, Spiny coriander, Fitweed, spiritweed,
Culantro, Recao, Shado beni (Trinidad), Chadron benee (Dominica),
Alcapate (El Salvador), Cilantro habanero, Cilantro extranjero (Mexico)
Recao (culantro) is an important ingredient in Puerto Rican cooking. The
leaves are chopped and added as a spice to most stews and soups.)
1 tablespoon salt
1 tablespoon black pepper
DIRECTIONS:
1.In a food processor, combine green peppers, red peppers ajies dulces,
tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper.
Process to the consistency of semi-chunky salsa (not watery). Place in a
ziplock freezer bag, and use as needed, or freeze in portions.