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  • Approved for CNN

    • Click to view EWillies1961's profile
    Posted March 7, 2010 by
    EWillies1961
    Location
    Kingwood, Texas
    Assignment
    Assignment
    This iReport is part of an assignment:
    Weekend assignment: Your signature dish

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    Arroz Con Pollo with a Caribbean and Indian Touch

    By EWillies1961  |  Posted March 7, 2010  |  Kingwood, Texas
     

    CNN PRODUCER NOTE     “It was not hard for this to be my signature dish since this one dish lends itself to so many different incarnations,” EWillies1961 told me. He grew up eating arroz con pollo and says he enjoys mixing up the ingredients and finding nontraditional items to include.
    - rachel8, CNN iReport producer

    The signature dish I am presenting is Arroz Con Pollo. I had fun making  it. It came out extremely well, as my staunchest critic, my wife, had  two full plates.

     

    Arroz Con Pollo


    1 lb Chicken parts cut in small pieces
    2-1/2 cups rice
    Chicken broth powder
    1 can of Coconut Milk
    3 Cups water
    1 Tsp of Yellow Curry
    ½ Onion
    Half bunch cilantro
    Half bunch parsley
    Olive oil
    1 Can Sweet Peas
    6 Cloves of garlic
    Seasoned Salt
    Vinegar
    Black Pepper
    Olives, Radish, Avocado, Tomato for salad side dish
    Plantains to make patacones(double fried plantains)

     

    1. Marinate chicken for at least 1 hour in vinegar, season salt, & black pepper.
    2. Fry chicken in olive oil till brown on both sides.
    3. Cut up Cilantro, Parsley, Onion, Garlic.
    4. Sautee in pan till tender.
    5. Add water and coconut milk to cooking pot.
    6. Add powdered broth to pot and season salting to taste.
    7. Ad curry to taste to pot.
    8. Add sautéed seasoning, chicken, and rice.
    9. Bring pot to a boil, simmer and cover for about 20 to 30 minutes
    10. Fold in 1 can sweet peas gently.

    Bon Appetit

     

    Follow  on Twitter: http://twitter.com/EgbertoWillies
    Website: http://EgbertoWillies.com



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