Friday, April 25, 2008

Arroz con Pollo

My next challenge dish was Rice Simmered with Chicken and Chorizo (Arroz con Pollo), from Bistro Latino. Not like the arroz con pollo I usually make, this one has roasted red pepper strips, corn, peas, but most importantly, chorizo. This recipe calls for fresh chorizo instead of dry, which is good, because I've never found the dry type around here (although I'd love to know where to get some).

Sauté 8 ounces of sliced chicken, 4 ounces of chorizo, garlic and onion in olive oil. Add 1 cup of long-grain rice, stir to coat, then add 2.5 cups of broth, seasoning and sliced carrot. Bring to a boil, reduce to very low, simmer 15 minutes. Sprinkle with peas and corn, simmer 5-10 minutes more. Stir, season, and lay red pepper strips on top.

How was it? Different. The chorizo added a little spiciness that usually isn't present in arroz con pollo (at least not in my house). The amount of broth called for was higher than what I'd normally use, because when it finally all absorbed, the rice was a bit overcooked and starting to fall apart. So it was kind of half rice / half porridge, something almost risotto-like. It's got a comfort-food feeling to it, like what you'd eat if you were homesick or under the weather.

But, and here's the best part, we made burritos out of it the next day, adding a little soy sauce, a little sriracha, and shredded cheddar cheese in toasted flour tortillas. Absolutely amazing.

Highly recommended recipe, not for as it's originally intended, but for the burrito modification.

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