Arroz Con Pollo

Ingredients:

  • 3 cups brown rice (cooked)
  • 1 pkg peas
  • Chicken
  • Lemon
  • Flour
  • Onion
  • Celery
  • 1 1/2 cup broth

Instructions:

  1. Preheat oven to 325° F.
  2. Cook rice (2/3 cooked in chicken broth).
  3. Dry chicken. Rub with lemon. Roll in flour. Brown slowly in sauteed onions and celery.
  4. Add 1 1/2 cup chicken broth and 1/2 cup sauterne (*grandkid note: Google says this is a sweet french wine and can be substituted for any wine)
  5. Bake at 325° F for 2 hours.
  6. Remove from oven. Add rice and peas. Baste chicken. Bake for another 30 minutes.
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Grandkid Note

Arroz con pollo is a household favorite. But when it comes to Christmas, Josiah’s Cuban family recipe for lechon takes over the kitchen with limes, garlic and soured oranges to marinate the slow-cooked pork roast.

Jessica