Best 4 Arroz Cartagena Recipes

CHICKEN AND RICE (ARROZ CON POLLO)

Steps:

• To make the stock: Place the chicken breast, 5 cups water and the remaining ingredients for the stock in a medium pot. Bring to a boil, cover and reduce the heat to medium low. Cook for 20 to 25 minutes. Turn the heat off and let the chicken rest in the pot for about 15 minutes covered. Let it cool, shred and set aside. Strain stock and measure 2 ½ cups and set aside.
• In a medium pot, heat the olive oil over medium-high heat. Add the onions, green peppers, garlic and red bell pepper. Cook until the onions are translucent, about 4 to 5 minutes.
• Add the rice, tomato paste, chicken bouillon and sazon goya. Stir until the rice is well coated about 3 minutes. Add the chicken stock and bring to a boil. Then reduce the heat to low. Cover and simmer for about 15 minutes. Add the peas, carrots and green beans and cook for and additional 7 minutes, add the shredded chicken and cilantro, mix well with a fork, cover and cook for 5 minutes more.
• Serve this arroz con pollo with a green salad on the side and Enjoy!

ARROZ GRANEADO

Steps:

• Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice and saute gently 12 minutes. Add water and salt and bring to a boil. Lower the heat, cover tightly and cook for 1520 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle.

WAGONERS' RICE: ARROZ CARRETEIRO

Steps:

• With a mortar and pestle, grind together the garlic, salt and freshly ground pepper.
• Heat the olive oil in large heavy-based saucepan over high heat until very hot. Add the onions and cook for 1 to 2 minutes until just beginning to brown. Add the garlic paste from the mortar and stir.
• Stir in the beef and continue to cook over high heat for 2 to 3 minutes until all the meat is browned. Next add the peppers and tomatoes and stir well.
• Slowly pour in the rice. Stir well and add enough water to cover the ingredients by 1-inch.
• Bring to a boil, then cover and reduce the heat to maintain a simmer. Simmer for about 20 minutes or until almost all the water has been absorbed. You may need to add a little more water if the rice is too al dente and the dish quite dry.
• Just before serving, sprinkle over the parsley and spring onions.

ARROZ CALDO (CHICKEN RICE PORRIDGE)

Steps:

• Place both of the rices in a bowl, cover with cold water and set aside to soak. Place the chicken in a large saucepan or stockpot and cover with 2.5 litres (85 fl oz / 10 cups) water. Bring to the boil over medium heat, skimming any scum from the surface, then reduce the heat to low-medium and simmer for 40 minutes, or until the juices run clear when the thickest part of the thigh is pierced with a knife. Remove the chicken from the stock and set aside to cool slightly; reserve the stock.
• Put the vegetable oil and sliced garlic in a large saucepan over medium heat and stir continuously for 5 minutes, or until the garlic is golden. Remove with a slotted spoon and drain on paper towel. Return the saucepan to the heat, add the onion and cook for 5 minutes, stirring until soft. Add the chopped garlic and ginger and stir for a further 2 minutes, or until fragrant.
• Drain the rice, add to the pan with the onion and stir for 2 minutes, or until the rice grains are well coated. Add the fish sauce and 2 litres (68 fl oz / 8 cups) of the stock, bring to the boil, then reduce the heat to medium and cook for 20 minutes, or until the rice is very soft and starting to break up, and the mixture has thickened. Thin with a little extra stock to a porridge-like consistency, then season with salt flakes.
• Shred the chicken, discarding the skin and bones. Divide three-quarters of the chicken among serving bowls, then ladle over the rice mixture. Top with the remaining chicken, then scatter with the fried garlic and spring onion. Serve with hardboiled eggs, sesame oil, if using, and kalamansi.