Arroz con Pollo... read below for the recipe!
I had the pleasure of teaching a cooking camp to kids through AgriLife Extension of Fort Bend. Most of these young’ uns were from the Needville area. They were eager to learn the basic cooking techniques offered. From baking bread to canning to simple sauces, boys and girls left camp with new tools that will last them a lifetime. Every morning upon arrival, I got an earful on how their chickens were doing.
“Kids work all year to raise a variety of livestock to auction off at local fairs. The love and attention that these animals receive is evident in the quality produced at county fairs and rodeos.”
I am a big fan of livestock shows. Kids work all year to raise a variety of livestock to auction off at local fairs. The love and attention that these animals receive are evident in the quality produced at fairs and rodeos. The monies raised from the selling of these animals goes directly to the kids toward their education. It is hard to beat the quality of meat produced at a livestock show.
This brings me back to the chickens. Last year, I received a chicken from the Fort Bend County Fair as a gift. This sucker was so big that it could have been mistaken for a turkey. I ended up brining and roasting that chicken. It was phenomenal. I now look for opportunities to acquire these locally raised chickens for grilling, baking, frying, and braising. As a matter of fact, I have three chickens left from a pen purchased from the Houston Livestock Show and Rodeo.
A traditional and easy way to cook a chicken is in a chicken and rice dish. There are many different flavors and twists on cooking chicken and rice. One of my favorite recipes for this classic hails from my hubby’s hometown of San Antonio. Arroz con Pollo is flavorful and simple. Pimentos, peas, cilantro, tomatoes, and saffron turn ordinary rice into a virtual festival on a plate. Season this dish with salt pepper and garlic for mass appeal. Serve alongside a veggie-full salad to complete the meal. This dinner also requires very little prep time with savory and satisfying results. Whip up this chicken and rice dish for home-spun Texas dining.
Arroz con Pollo
1 whole chicken cut up
Salt and pepper to taste
3 tbsp. olive oil
1 garlic clove, smashed and peeled
2 cups uncooked long-grain white rice
3 cups chicken broth
½ tsp. saffron threads
12 oz. frozen peas, thawed
¼ cup sliced green olives, optional
3 vine-ripened tomatoes, seeded and chopped
4 oz. jar sliced pimentos
Cilantro for garnish
Rinse chicken pieces and pat dry. Season with salt and pepper. (Chicken is naturally high in sodium. Use salt sparingly for this recipe.) Heat oil in a Dutch oven over medium-high heat. Add garlic clove to the oil and swirl and mash the clove to release garlic juices for 1 to 2 minutes. Remove garlic clove. Add chicken and brown on all sides in garlic-seasoned oil. Remove chicken once browned. Add rice and stir to brown rice slightly. Add broth, saffron, peas, olives, and tomatoes to the pot. Stir to combine. Add chicken back to the pot. Bring to a boil. Reduce heat to a simmer and cover tightly. Cook 30 to 35 minutes covered until all liquid is absorbed by the rice. Stir half the pimentos into the rice. Put rice in the middle of a platter and surround it with chicken pieces. Garnish with remaining pimentos and cilantro.
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