Aaron: If this is not posted in the correct area, please feel free to move it.
Owen had inquired for this recipe, and I may do this for the December Cook-out for comfort food, but I had promised to post the recipe at least.
Boriqua... a term used by those of us that are either full blood Puerto Rican, or those if us that have heritage and identify withthe culture, food, and the island itself. A commonwealth of the US. I am half German, half Puerto Rican... How in the Heck did that happen?? In short Korean War.... Mom is a Nurse in the US Army, Dad is TDY from a MASH unit in Korea, they are introduced, date and well the rest is history. Having spent my summers in Puerto Rico I had a chance to fall in love with the local food and have always tried to keep my family's recipes at hand. Sorry no pictures but will try to update during the cook out. Also this is from memory, so the measurement amounts are usually by guess. Again will be more detailed in cook-out
Arroz Con Pollo y gondules and Tostones.
INGREDIENTS:
Sofrito:
Onions
Pimento
Garlic
Capers
diced green bell peppers
oil
Tomato Sauce
Adobo ( salt , pepper, garlic mix )
Long Grain Rice - 2 cups
Main Dish:
1 whole chicken, but for ease usually we use a large pack of a dozen legs
Saffron
Olives with Pimentos
Peas -1 can
Diced tomatoes
Chicken Broth ( again normally harvested from the boiled chicken, but in this case any you have 2-3 cups
TOSTONES:
6-8 large green plantains
salt
Pelon or smashing device We use a smooth bottom of a glass.
Garlic powder.
PREP:
Peel and rinse plantains and cut into 1 inch angled slices, and soak in salted and Garlic water for 1 hour minimum
Brown chicken legs in hot cast iron pan until brown, de-glaze with Chicken stock and put aside with the 2-3 cups of Broth prepared.
In a hot pan mix the Sofrito mixture until soft, add pimento last and take one can of Tomato sauce and simmer together, and rice is somewhat crispy
CONSTRUCTION:
Take a large pot fill with the two-3 cups of Chicken broth and de-glazing from chicken add the rice and the sofrito mixture and adjust level of chicken broth until liquid is just about 1 inch over rice. bring to a boil. Once boiling, stir and reduce to a simmer add chicken, olives, garbanzos and cover for at least 45 minutes or until all liquid is absorbed. Do not stir.
Take soak plantains, and pat dry. In a heated pan with about 1/2 inch of oil, begin to fry the plantains. Once a golden light brown remove and place on paper towel to drain. Take fried plantains and place on a plate and smash them to about a 1/2 inch wafer. Return to the oil and fry until a deep golden brown. Place on paper towels and salt and garlic to taste.
Once the Arroz is complete stir once and add one can of peas to warm through plate with some extra olive with Pimentos and the Tostones. the rice should almost have an orange tinge to it. Also at the bottom of the pan you will have some overcooked and very brown rice stuck. Scrape or peel this off and keep in a 2nd bowl. It is called Pagau and is one of the best parts, crunchy and full of flavor.
Serve with Pinto beans simmered with Squash. ( we use ranch beans and add squash just quicker and easier) Tostones on the side with favorite hot sauce. Take unused Arroz con pollo and put in the fridge. It is actually better the next day.
Enjoy
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Boriqua! - Arros Con Pollo con Tostones
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