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Cuban Arroz con Pollo

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Margi Cintrano View Drop Down
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Joined: 03 February 2012
Location: Spain
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    Posted: 21 September 2012 at 06:21
 
CUBAN ARROZ CON POLLO
 
RECIPE BY: CARIDAD YANES NIEBLAS.
 
The three islands, which share the same geographic region, developed under Spanish occupation which accounts for similarities in their culinary repertoire. CUBA, PUERTO RICO AND THE DOMINICAN REPUBLIC, are quite distinct however, in their epicurism.
 
Cuba, in fact had a very strong link with Spain and was a major Olive Oil importer until Castro in 1959. On the other hand, Puerto Rico and the Dominican Republic rely more on  vegetable oil and Manteca de Cerdo ( pork lard).
 
Adobo, a marinade and Sofrito, a sauce prepared with bell pepper, onion, garlic, and spices is less aromatic in Cuba than it is on the other two islands. The Cubans employ the Seville Orange while the other two utilize vinegar in their preparations.
 
This dish is a Cuban staple and Caridad Yanes Nieblas is credited for her lovely version of Cuban Chicken and Rice infused with Spanish style sausage and generous amounts of Beer for a malty tang.
 
CARIDAD´s ARROZ CON POLLO DE CUBA ...
Caridad´s Cuban Rice & Chicken ...
 
FOR MARINATING
 
3 large garlic cloves
2 tblsps  white wine vinegar
2 tsps dried orégano crumbled
4 chicken breasts
4 chicken drum sticks
4 chicken thighs
salt and freshly ground blk. pepper
 
FOR RICE
 
3 ounces Spanish style Sausage, skin discarded and sliced into 1/4 inch thick slices
1 tblsp Annatto Oil or Olive Oil
2 medium onions chopped finely
1 green bell pep chopped finely
3 large garlic cloves minced
2 tsps cumin ground
2 tsps orégano dried
1 1/2 tsps. La Vera Pimentón smoked Paprika or Paprika
2 bay leaves
1 pound of tomatoes red and ripe seeded & peeled and chopped finely
1 twelve ounce bottle of Beer ( blonde )
1 1/2 cups chicken stock
2 cups Valencian Style Rice, Arborio, La Fallera La Bomba or Calasparra ( 14 ounces )
1/4 cup drained rinsed bottled Red Spanish Roasted red peppers sliced in strips.
 
1) MARINATE CHICKEN
 
Mince and mash garlic with 2 tblsps of salt and then transfer to a large earthenware of glass bowl and stir in vinegar and the oregano.
 
Toss the chicken with marinade and coat and marinate covered chilled 3 to 4 hours.
 
2) COOKING CHICKEN AND RICE 
 
 A) sauté the sausage in either the Annato oil or Olive oil in a 6 or 7 Inch quart heavy casserole over medium heat stirring until some fat is rendered 3 mins.
B) Now employ the onions, bell pep and the garlic and sauté on simmer until tender 5 mins.
C) add the cumin, the oregano and the La Vera, with the bay leaf and salt, and stirring, cook 1 minute
D) Incorporate the chicken and simmer over medium low heat stirring 10 mins.
E) Stir in the tomatoes, the chicken stock, the Beer and the Rice, and bring to boil with a tight fitting cover
F) Cook until rice is tender, about 25 to 30 mins.
G) take off the heat and let stand, covered 5 mins.
H) Remove the lid, and sack the bayleaf and garnish with the roasted red pepper strips
I) *** I prepare a separate Marinade for the Cooking Process, and discard the marinade that marinated the raw chicken and thus, the marinade does a wonderful job with the rice and provides a wonderful taste profile.
 
SERVE WITH A CHILLED BEER OF CHOICE AND A SIMPLE SALAD AND CRUSTY BREAD WITH SEA SALT AND OLIVE OIL ...
 
ENJOY,
Marge.  
 
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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