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Topic: I did it and it was good, too! (Read 553 times) |
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Gator
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I did it and it was good, too!
« on: Apr 9th, 2008, 10:08am » |
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I tried my hand at Arroz Con Pollo last night. Jane and I saw it on Bobby Flay's "Throwdown" on the Food Network. Flay lost. I combined what I could remember of the winner's recipe and the recipe on the Throwdown website.
Here's the recipe.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_151153,0 0.html
The biggest difference in what the winner did versus the online recipe is that the chicken was marinated overnight in the adobo mixture. Without the overnight marinating, the chicken would not have nearly the flavor it did last night. I also let the rice cook uncovered for 15 minutes, then added the chicken and the juices that came out of the chicken while it sat in the pot to the side, covered it and cooked it for another 20 minutes. Adding the juice and allowing the chicken to cook in the rice added even more flavor to the rice and to the chicken. It was absolutely delicious!
The wife loved it. She even took leftovers for lunch today. My two oldest boys came over for dinner and they loved it. Definitely something I WILL be cooking again!
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artonio7
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Re: I did it and it was good, too!
« Reply #1 on: Apr 9th, 2008, 10:40am » |
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Thanks for the recipe Mike, I printed it and handed it to Ben 
with warm regards,
Tony
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Mosaicwench
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Re: I did it and it was good, too!
« Reply #2 on: Apr 9th, 2008, 10:43am » |
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You mean the featured ingredient wasn't shark eyes?
No wait . . . .that's Iron Chef . . . .
nevermind
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Redd
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Re: I did it and it was good, too!
« Reply #3 on: Apr 9th, 2008, 11:23am » |
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Can I come over for some of THAT Mike? That looks absoloutly awsome!
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Rosybabe
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Re: I did it and it was good, too!
« Reply #4 on: Apr 9th, 2008, 12:32pm » |
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Oh I love arroz con pollo!! Yummi!! 
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Rosybabe
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Re: I did it and it was good, too!
« Reply #5 on: Apr 9th, 2008, 12:43pm » |
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I think Mike left the rice uncovered first to give time for the water to evaporate faster and then added the juices and chicken and covered this time so the liquid would penetrate the grains and give it a lot more flavor...oh...my tummy is growling...now I am hungry 
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Brew
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Re: I did it and it was good, too!
« Reply #6 on: Apr 9th, 2008, 12:45pm » |
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on Apr 9th, 2008, 12:43pm, Rosybabe wrote:| I think Mike left the rice uncovered first to give time for the water to evaporate faster and then added the juices and chicken and covered this time so the liquid would penetrate the grains and give it a lot more flavor...oh...my tummy is growling...now I am hungry |
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I removed my post because I figured it out after I hit "Post." Sorry about that.
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Gator
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Re: I did it and it was good, too!
« Reply #7 on: Apr 9th, 2008, 12:46pm » |
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I don't know, Brew. I have always cooked it with the lid on from start to finish, myself. This was just one of the things the throwdown winner did. It may have something to do with concentrating the flavors, kind of like reducing a sauce makes the sauce stronger. Dunno. All I know for sure is that it worked and tasted great.
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lydia
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Re: I did it and it was good, too!
« Reply #8 on: Apr 9th, 2008, 1:01pm » |
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that looks yummy! (for my family)
I don't eat meat, but my boys and my hubby would definately love this recipe!
Thanks for sharing!!
Peace, love and pollo,
Lydia
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Linda_Howell
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Re: I did it and it was good, too!
« Reply #9 on: Apr 9th, 2008, 2:17pm » |
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That looks yummy Mike, but the list of ingredients:
2 tablespoons kosher salt
2 teaspoons granulated garlic
1 teaspoon ground cumin
2 teaspoons granulated onion
1 teaspoon paprika
2 teaspoons freshly ground black pepper
2 teaspoons ground turmeric
1 tablespoon finely chopped fresh oregano leaves
4 chicken thighs, with skin, cut in 1/2
4 chicken breasts, with skin, cut in 1/2 lengthwise
2 tablespoons olive oil
1 large Spanish onion, finely diced
1 medium green bell pepper, finely diced
1 medium red bell pepper, finely diced
About 1/3 cup tomato powder or 1 to 2 plum tomatoes, seeded and finely diced
4 cloves garlic, finely chopped
3 cups long-grain rice
4 3/4 cups homemade chicken stock
1 bay leaf
Salt and freshly ground black pepper
1 cup frozen peas (not thawed)
3/4 cup pimento stuffed green olives
3/4 cup pitted picholine olives
Freshly chopped cilantro leaves
Freshly chopped flat-leaf parsley
Finely chopped fresh oregano leaves
Squeeze lime juice
is a little daunting to me. I'd be in the grocery store for hours just looking for some of these things like picholine olives or tomato powder. I'll just have to drive to Oklahoma and have some of yours.
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Rosybabe
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Re: I did it and it was good, too!
« Reply #10 on: Apr 9th, 2008, 3:12pm » |
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it is basically the same recipe for a Paella, you just have to add the seafood and some chorizo 
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Jackie
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Re: I did it and it was good, too!
« Reply #11 on: Apr 9th, 2008, 3:34pm » |
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Good on you, Gator....don't ya just love it when you put a bunch of effort into something and it turns out grand!!!
Looks YUMMY.....
Much love,
Jackie
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Gator
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Re: I did it and it was good, too!
« Reply #12 on: Apr 9th, 2008, 3:48pm » |
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on Apr 9th, 2008, 2:17pm, Linda_Howell wrote:| I'd be in the grocery store for hours just looking for some of these things like picholine olives or tomato powder. I'll just have to drive to Oklahoma and have some of yours. |
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You make due with what you got. I substituted a Vidalia onion for the Spanish onion and canned medium black olives for the Picholine olives. Had to use a couple Roma tomatoes in lieu of the tomato powder/plum tomatoes. The store was fresh out of fresh Cilantro and I don't think they ever carry fresh Oregano, so I used the dried chopped leaves of both of those.
The throwdown winner also used a chile infused olive oil, which I forgot about until after I had already marinated the chicken. Forgot to tell you that part - I added a couple tablespoons of extra virgin olive oil to the adobo mix and did a wet marinade like the winner did, rather than the dry rub Flay's recipe uses. Next time I'll put in a touch of cayenne pepper in the marinade.
All in all, recipes are great places to start, but there is almost always room for interpretation and experimentation in most recipes. You experiment and find what you like best and make the recipe your own.
Linda, you know my cluster family has a standing invitation to dinner. My door is always open, the kettle is always on and when the beds are full, there's always a hunk of floor to sleep on. Well, except from July 10 - 14, that is. I'll be at the OUCH convention in Dallas! Are we there yet?
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Langa
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Re: I did it and it was good, too!
« Reply #13 on: Apr 9th, 2008, 4:07pm » |
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That sure looks delish...my mom would've been proud Mike! 
Langa
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LeLimey
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Re: I did it and it was good, too!
« Reply #14 on: Apr 9th, 2008, 6:01pm » |
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Well I have everything in bar the olives and tomato powder - what on earth is tomato powder? I've never heard of that but I would like it for making rubs.. can you actually buy it?
I'm like you Mike, I make substitutions all the time! LOL I think I'll have to make this one next time I'm having all the neighbours round. (It was me and 12 kids here this evening.  Thank God you just have to keep throwing food at them to make them behave eh?!)
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Jonny
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Re: I did it and it was good, too!
« Reply #15 on: Apr 9th, 2008, 6:15pm » |
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You can get a daily recipe emailed to you and search for others on this site.
http://www.dinnerdownload.com/index.php
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LeLimey
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Re: I did it and it was good, too!
« Reply #16 on: Apr 9th, 2008, 6:18pm » |
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Jonny is anyone there with you? Get them to call 911 immediately please..
You found a COOKING website? Was it a typo?!
(Seriously though, thank you 'cos I love sites like that!)
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Jonny
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Re: I did it and it was good, too!
« Reply #17 on: Apr 9th, 2008, 6:22pm » |
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on Apr 9th, 2008, 6:18pm, LeLimey wrote:Jonny is anyone there with you? Get them to call 911 immediately please..
You found a COOKING website? Was it a typo?!
(Seriously though, thank you 'cos I love sites like that!) |
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LMAO......Actually, I heard an ad for it on fox news today.
I really did think about posting it in a food thread, I was happy to see that Mike started one.
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kcopelin
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Re: I did it and it was good, too!
« Reply #18 on: Apr 9th, 2008, 6:48pm » |
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Mike, we used to have Arroz con pollo once a week when I was a child living in Guatemala. I watched Antonia make it at least 100 times, and still can't match the way her's tasted. We had hand ground fresh tortillas every morning-2 for one centavo. Yours looks alot like her's did.
Here's a thought, a Clusterville Recipe book, with artwork and photography by CH family. Just a thought.
Peace out
kathy
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Linda_Howell
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Re: I did it and it was good, too!
« Reply #19 on: Apr 9th, 2008, 7:21pm » |
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Anyone who hasn't had the pleasure of tasting Mikes cooking is surely missing out. Last year when I was there he BBQ'd steaks that took up the entire plate. Tender and delicious too.
and here I am making pizza for dinner. 
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| « Last Edit: Apr 9th, 2008, 7:22pm by Linda_Howell » |
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Rosybabe
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Re: I did it and it was good, too!
« Reply #20 on: Apr 9th, 2008, 7:58pm » |
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on Apr 9th, 2008, 6:01pm, LeLimey wrote:Well I have everything in bar the olives and tomato powder - what on earth is tomato powder? I've never heard of that but I would like it for making rubs.. can you actually buy it?
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it is a bouillon powder with tomato flavor..I have one and the brand is Knorr, actually the one I have is Tomato & chipotle favlor, they , and it is a bit spicy but just a touch. They also make, beef , chicken and beef rib flavors, all are yummy. I am sure otherbrands make it and you can find it on the spices aisle .
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sandie99
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Re: I did it and it was good, too!
« Reply #21 on: Apr 10th, 2008, 11:14am » |
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Mike, that looks absolutely delicious! Thanks for sharing the recipe. I love to make all sorts of chicken foods for dinner and I think I'll try this one as well.
Sanna
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Re: I did it and it was good, too!
« Reply #22 on: Apr 12th, 2008, 6:33am » |
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You've inspired me Mike. I'm gonna try this today - let the chicken marinade overnight and have it for Sunday lunch tomorrow.
Here's hoping I have as much success as you!
Em
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