{"id":5389,"date":"2022-10-21T15:53:31","date_gmt":"2022-10-21T15:53:31","guid":{"rendered":"https:\/\/www.deaixa.com\/recetas\/?p=5389"},"modified":"2022-10-24T18:30:21","modified_gmt":"2022-10-24T18:30:21","slug":"arroz-con-pollo-guillo","status":"publish","type":"post","link":"https:\/\/www.deaixa.com\/recetas\/2022\/10\/arroz-con-pollo-guillo\/","title":{"rendered":"Arroz con Pollo – Guillo"},"content":{"rendered":"\n

This is an original recipe by Chef Guillo – taken from the 2006 site from Cuba Libre.<\/a>
He was formerly at Miami at YUCA <\/a>He is currently back at Cuba Libre in Philadelphia.<\/p>\n\n\n\n

Ingredients<\/strong><\/span><\/h4>\n\n\n\n

1 whole chicken (about 3 lbs) cut into pieces
or about the equivalent in chicken breast pieces and thighs.
1 cup sofrito
1 cup olive oil
\u00bd cup recaito
1 white onion, diced
1 red pepper, diced
1 green pepper, diced
\u00bc cup chopped garlic
\u00bc cup capers
2 tbsp. oregano leaves
1 tbsp. ground cumin
2-3 bay leaves
3-4 pinches saffron
1lb. white long grain rice (unbleached, unconverted and unwashed)
1 \u00bd qts well flavored chicken stock or broth
1 tsp Bijol seasonings (See note)
2 pieces banana leaf (optional: see note)
Salt and pepper<\/p>\n\n\n\n

Preparation<\/h4>\n\n\n\n
  1. Place a large pot on medium high heat.<\/li>
  2. Add olive oil.<\/li>
  3. Begin browning chicken pieces a little at a time. Do not crowd
    pan or chicken will steam rather than sear. Remove as they brown and
    place on a plate.<\/li>
  4. When all the chicken is browned add recaito, onions, garlic,
    pepper, capers, oregano, cumin and saffron. Saut\u00e9 until softened. Add
    rice.<\/li>
  5. Stir the rice well to coat in oil and flavorings.<\/li>
  6. Add chicken pieces back to pot. Add bay leaves.<\/li>
  7. Pour chicken stock over this mixture. Sprinkle Bijol in and stir well.<\/li>
  8. Allow this to cook over medium high heat. Allow to boil while stirring frequently.<\/li>
  9. When the liquid comes to a boil cook additional 5-6 minutes at
    medium high heat then turn down to a simmer. Stir once. Cover with
    banana leaves cover pot.<\/li>
  10. Cook for about 20 to 25 minutes or until rice is cooked. If
    it is slightly undercooked, leave covered. The remaining heat will
    finish. Serve immediately.<\/li><\/ol>\n\n\n\n

    NOTE:<\/em><\/strong> Bijol is a seasoning found in the Latin
    section of many supermarket spice aisles. It is a coloring agent that
    imparts a little flavor and yellow color to food recipes. This is the
    real coloring that yellow rice has in Latin American rice dishes.
    However, I do recommend saffron to add extra flavor. If you cannot find
    Bijol, I recommend adding extra saffron. The additional expense is
    worth it. Banana leaves are often used to cover stewed or steamed
    dishes. They impart a distinct “island” flavor. You should be able to
    find them in any Latin grocery or oriental market. <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

    This is an original recipe by Chef Guillo – taken … <\/p>\n","protected":false},"author":1,"featured_media":4801,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[30,31],"tags":[64],"class_list":["post-5389","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-familia","category-guillo","tag-los-arrozes"],"_links":{"self":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/comments?post=5389"}],"version-history":[{"count":2,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5389\/revisions"}],"predecessor-version":[{"id":5461,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/posts\/5389\/revisions\/5461"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media\/4801"}],"wp:attachment":[{"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/media?parent=5389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/categories?post=5389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.deaixa.com\/recetas\/wp-json\/wp\/v2\/tags?post=5389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}