Arroz Con Pollo Recipe

Arroz Con Pollo Recipe

Arroz con Pollo: Chicken with Spanish Rice Soup

After 41 weeks of depravity; no sushi, deli meats, coffee, alcohol, or a laundry list of other things, I was surprised that after the delivery of my son that the only thing I wanted in the entire world was my mom’s Arroz con Pollo. So it was that late at night, upon being checked out of the hospital, I sent my mom, a newly minted grandmother, to the store to make it so.

And it was soooo worth it.

I didn’t even feel guilty because it was everything I’ve ever needed. Rich and full of vitamins, flavorful and warm, I had forgotten what it was like to need my mommy, and my mommy delivered.

A couple of weeks later when I was back on my feet I realized that every version I have made has been a poor comparison to my mother’s version. I didn’t know what I was doing wrong, but I knew that I had to learn how to make arroz con pollo like her because someday it would nurse my family back to health. It would cure booboos, mend broken hearts, and say, ‘I love you,’ without saying a word.

So, naturally, I asked my mom for her recipe. I got this fantastic text in response:

Arroz con Pollo text recipe

 

Great. Generations of perfecting the best arroz con pollo in the world, and it all boils down to a couple lines of text. Sigh… It’s partly my fault, I should haven’t asked via text, but still…

But then an amazing thing happened, I did exactly what the text said, and it WORKED!

Sometimes we over think things. We over complicate. We use fancy tools. We add excess. When really, sometimes the simplest answer is best.

The simplicity is why this dish works, and I recommend you share this with your family.

Arroz con Pollo

 

Arroz Con Pollo

ingredients 

  • 1 whole Chicken, uncooked
  • 3 tbsp Olive Oil
  • 3 cloves minced Garlic, or to taste
  • 1 Yellow Onion, chopped
  • 2 tbsp Oregano, or to taste
  • 1 tbsp Parsley, or to taste
  • Water
  • Salt, to taste
  • Pepper, to taste
  • Spanish Rice (recipe here)

instructions

  1. Skin the chicken. Heat the olive oil in a large stock pot over medium heat.
  2. Sauté the chicken in the pot with the garlic and onions until the chicken is browned on top and bottom.
  3. Generously season the chicken with salt, pepper, oregano and parsley. Add enough water to cover the chicken and bring to a boil. Partially cover with a lid and reduce heat to maintain a low boil. Cook until the chicken falls off the bone, flipping once, about 30 – 45 minutes total.
  4. Meanwhile, make the spanish rice.
  5. Once both are finished, add a large spoonful of rice to a bowl. Add a piece of the chicken (leg, thigh, breast, etc) to the bowl and cover generously with broth. Serve hot, with tortillas if desired.

Notes:

  • You could use Italian Seasoning in addition to or instead of Oregano or Parsley
  • You could use chicken stock instead of water
  • You could add chicken bouillon to the water for extra flavor
  • You could add chopped carrots at the same time as the onions for a more American flavor
  • You could remove the chicken from the pot once it is finished and debone it, then add it back to the pot. This is what I typically do.
  • Store the soup and rice separately.

 

Arroz con Pollo soup

 

Avgolemono: Greek Chicken, Egg & Lemon Soup Recipe

Avgolemono: Greek Chicken, Egg & Lemon Soup Recipe

It’s hard to know how to help someone that isn’t feeling well. There are the obvious things like making sure they get rest, are fed and watered, and helping around the house. But then there are all those hours where they are just sleeping, looking a little pathetic, and you’re just trying not to make too much noise. I make a mean chicken noodle soup, the kind the stares a cold in the face and kicks it in the shins. But when I need a power punch, I like to turn to Avgolemono. Why? The extra protein.

 

Spoonful Avgolemono

 

Avgolemono, literally “egg and lemon,”  is a Greek soup that I have found has as many variations as there are Greek mothers in the world. You could use Orzo or Rice. You could start with an entire chicken, or skip the chicken entirely and just use broth. Celery seems entirely optional. Some separate the egg whites from the yolks and whip into soft peaks before adding to the soup. Each of these special touches alter the recipe for personal taste, and are perfectly acceptable. This version is a little faster to make, but in no way lacking in flavor. It’s great for a weeknight meal and can be on the table in under an hour…just what you need when you feel the first signs of cold coming on.

 

Avgolemono: Greek Chicken, Egg & Lemon Soup

Serves 4

ingredients

  • Olive Oil
  • 1 Celery stalk, diced
  • ¼ Yellow Onion, diced
  • 1 large, uncooked Chicken Breast, cubed
  • 3 cups Chicken Broth
  • 2 cups cooked Rice or cooked Orzo
  • 2 Eggs
  • 1 Lemon
  • Optional: Parsley, chopped
  • Salt to taste

instructions

  1. Heat a small amount of olive oil in a large pot and sauté the onions and celery until soft and the onions are translucent, about 5 minutes.
    Veggies
  2. Add the chicken and cook until no longer pink, stirring often.
    Chicken and Veggies
  3. Add the rice, and enough broth to generously cover the chicken, rice and veggies. Let simmer for 10 minutes, then taste for salt.
    Rice
  4. While the soup is simmering, aggressively beat the eggs. Slowly add the juice from the lemon to the eggs, whisking constantly.
    Whisk Eggs
  5. Temper the lemon egg mixture with the broth:
    With one hand vigorously whisk the egg mixture. With the other hand, very slowly ladle broth into the eggs. This will keep your eggs from cooking too quickly and turning into scrambled eggs. Do this with 2 – 3 ladles of broth.
    Add Broth to Eggs
  6. Remove the soup from heat. Slowly whisk the egg mixture into the soup. Serve immediately, garnish with parsley.

Avgolemono