Food Network: Arroz con Pollo

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Arroz con Pollo
Recipe courtesy Ginger Mareno

Ingredients
1/2 cup olive oil
3 tablespoons Achiote seeds
1 or 2 whole chickens cut into parts or 5 boneless chicken breasts cut into chunks
2 brown onions, diced
10 cloves garlic, minced
2 green peppers, diced
1 red pepper, diced
1 yellow pepper, diced
1 jar capers
3 cups long grain rice
1/2 bunch cilantro leaves, cut up
6 basil leaves cut into strips
4 cups chicken broth
1 jar green olives (pimento stuffed)
3 bay leaves

Salt and pepper, to taste
1 can baby peas
Garnishes: pimentos and fresh asparagus

Directions
Place 1/2 cup of olive oil in small pan and add the achiote. Heat on
medium heat until bubbles form, then remove from heat and let steep. Drain achiote seeds from oil
(should be a vibrant reddish-orange color). Place oil in large stockpot. Heat oil on high and
place chicken pieces in pot and brown - this is done just to brown chicken NOT to cook it. Remove
chicken from pot Place diced onions, garlic, and peppers in pot with the achiote. Saute until soft
(do not burn garlic). Put capers in pot and cook for a while with the onion mixture. Add rice to
the pot with garlic, peppers, garlic and capers, then swirl rice into the mixture. Let the rice
cook for just about a minute. Place cut up cilantro and basil in pot. Add in chicken broth and
make sure you scrape the pot. Add chicken pieces back in. Put olives in and mix. Place bay leaves
in pot. Check for seasonings(Please note: add salt and pepper at the end). Let the mixture cook on
medium heat until the rice is done. Add peas just before serving.

In another medium pot place peeled asparagus in water and boil until they turn bright green. Place

in ice bath to stop the cooking process.

To serve, place rice and chicken in a large platter. Arrange chicken pieces around platter and rice
in the center. Place cooked asparagus around the platter and then place pimentos in the center.

Serve with tostones (recipe follows).

The recipes for this program, which were provided by contributors and guests who may not be
professional chefs, have not been tested in Food Network's kitchens. Therefore, Food Network cannot
attest to the accuracy of any of the recipes.

Ingredients
TOSTONES

4 plantains
1/2 cup peanut oil
Salt

Directions
Peel plantains and cut at an angle. Place in cold water with salt. In
a large frying pan put in 1/2 cup oil (preferably peanut oil ). Place plantains in pan and cook
until somewhat soft (they will turn a lovely pale yellow color). Take them out of the pan and smash
each one between 2 pieces of foil (folded 2 or 3 times to make a thick pad - place 2 paper towels on
top of foil so that you don't burn yourself). Return to frying pan (you may have to add more oil).
Fry until crisp and then season with salt. Serve with rice and chicken - or just about
anything!