Abuela Morabia’s Arroz Con Pollo
Cooking is one of the greatest ways to share a piece of where we’re from. From Abuela Morabia, that means combining the flavors and traditions of Venezuela in a delicious Arroz con Pollo.
Credit: instagram.com/fitandhealthy.bymc
Ingredients
5 mini sweet peppers.
1 large onion.
1 tbsp of minced garlic.
1 tbsp of ground garlic.
1 red bell pepper.
3 sprigs of green onion.
6 sprigs of cilantro.
2 chicken breasts from Sanderson Farms.
¼ cup of sweet peas.
¼ cup of corn kernels.
1 tbsp of ground annatto.
1 tbsp of ground turmeric.
1 tbsp of oregano leaves.
4 tbsp of soy sauce.
1 tbsp of salt.
2 cups of rice.
4 cups of water.
3 tbsp of olive oil.
Directions
1. Start by chopping the bell pepper, sweet peppers, and onion into small pieces and sauté in a pan over medium heat with 2 tbsp of olive oil and the chopped garlic.
2. Chop the chicken breasts into small squares and season with salt, 2 tbsp of soy sauce, oregano and garlic powder and leave to marinate for a few minutes.
3. Add the chicken and let it cook. Once it's ready, add the chopped green onion and cilantro, leave for a minute and turn off.
4. In a pot, place the rest of the soy sauce with the minced garlic and the rice for about 2 minutes, add the 4 cups of water with the salt.
5. Once the water boils, stir it, cover it and lower the heat. After 5 minutes, add the chicken and when the rice is soft, add the sweet peas with the corn and turn off the heat. Leave covered for about 10 minutes and then serve.
*Cook poultry until the internal temperature at the thickest part is greater than 165 degrees Fahrenheit as measured by a calibrated thermometer.
