Chicken with Rice – Honduran Arroz con Pollo Recipe
3 pounds of chicken
2 cups uncooked rice
2 medium carrots, peeled and cubed
1 cup peas or peas,
1 tablespoon achiote
1 tablespoon ground cumin
3 cloves garlic, minced
2-3 tablespoons oil or butter
1 white onion, chopped, diced
1 stalk celery, finely chopped
4 tomatoes peeled and diced
1 green pepper, diced
1 cup white wine
1-1 ½ cup water or chicken broth
3 tablespoons finely chopped fresh cilantro
Salt and pepper to taste
Prepare a dressing by mixing garlic, achiote, cumin,
salt and pepper.
Rub chicken with seasoning.
Heat oil over medium heat in a saucepan and good
size, add the chicken pieces (skin side down) and cook
dams until browned on both sides.
Add onions, tomatoes, peppers and celery, mix well and
cook for 10 minutes, stirring occasionally.
Add 1 cup white wine, cook for 20-25 minutes over
medium until the liquid is reduced by half, stirring frequently.
Add the chicken broth or water, rice, peas and carrots,
Cover and cook over medium heat for 20 minutes.
Reduce heat and simmer for 10-15 minutes or
until rice is tender but firm.
Sprinkle with chopped cilantro and serve accompanied by ripe banana
Fried, a small salad, pickled onions, slices of avocado.
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