Doña Rossana cooks Arroz con Pollo.
Saturday, September 29, 2007
Episode 3 Arroz con Pollo
Doña Rossana cooks arroz con pollo.
Music "Cumbias Colombianas Viejitas" at Internet Archive.
ARROZ CON POLLO
INGREDIENTS
1 WHOLE CHICKEN ( ABOUT 5 POUND)
2 CUPS RICE
3 CUPS WATER
2 TABLESPOON OLIVE OIL
1 TABLESPOON SALT
1 MEDIUM ONION
1 CLOVE GARLIC, MINCED
1 TEASPOON LEMON JUICE
1 TOMATO
1/2 RED PEPPER
1/2 GREEN PEPPER
1/4 CUP GREEN OLIVES
1 TEASPOON CAPERS
1 SPRIG THYME
1/2 CUP GREEN PEAS
1/2 CUP DICED CARROTS
1/4 TEASPOON CUMIN
1/4 TEASPOON SAFFRON
1/4 TEASPOON YELLOW COLORING
CUT THE CHICKEN, SEPARATE DRUMSTICKS, THIGHS, WINGS, BREAST. SPRINKLE IT WITH 1/2 TABLESPOON SALT. IN A NONSTICK POT, HEAT 1 AND 1/4 TABLESPOON OLIVE OIL , ADD THE CHICKEN AND LET IT COOK AT LOW HEAT FOR ABOUT 20 MINUTES.IN A SEPARATE POT (CALDERO), COOK THE REMAINING CHICKEN (BREAST BONES, RIBS,AND BACK) WITH 3 CUPS OF WATER AND 1/4 TABLESPOON OF SALT. LET IT COOK FOR 20 MINUTES.REMOVE THE CHICKEN FROM THE OIL, (SAVE THE POT WITH THE OIL TO USE IT LATER). USING TWO FORKS SEPARATE THE MEAT FROM THE BONES.ADD TO THE POT WITH THE OIL TOMATO, ONION, RED AND GREEN PEPPER, GREEN OLIVES, ALL CUT IN SMALL PIECES, ALSO ADD CAPERS, LEMON JUICE, MINCED GARLIC, SPRIG OF THYME, AND 1/2 TABLESPOON OF OLIVE OIL, SPRINKLE IT WITH THE REMAINING 1/4 TABLESPOON OF SALT. COOK IT FOR 10 MINUTES AT LOW HEAT. ADD CHICKEN BROTH, WASHED RICE, SHREDDED CHICKEN, PEAS, CARROTS, CUMIN, SAFFRON, YELLOW COLORING, AND THE REMAINING 1/4 TABLESPOON OF OLIVE OIL. STIR IT GENTLY, LET IT COOK AT MEDIUM HEAT UNTIL THE LIQUID IS DRIED. COVER THE POT WITH A PAPER TOWEL AND THE LID, LET IT COOK FOR 15 MINUTES AT LOW HEAT.
Music "Cumbias Colombianas Viejitas" at Internet Archive.
ARROZ CON POLLO
INGREDIENTS
1 WHOLE CHICKEN ( ABOUT 5 POUND)
2 CUPS RICE
3 CUPS WATER
2 TABLESPOON OLIVE OIL
1 TABLESPOON SALT
1 MEDIUM ONION
1 CLOVE GARLIC, MINCED
1 TEASPOON LEMON JUICE
1 TOMATO
1/2 RED PEPPER
1/2 GREEN PEPPER
1/4 CUP GREEN OLIVES
1 TEASPOON CAPERS
1 SPRIG THYME
1/2 CUP GREEN PEAS
1/2 CUP DICED CARROTS
1/4 TEASPOON CUMIN
1/4 TEASPOON SAFFRON
1/4 TEASPOON YELLOW COLORING
CUT THE CHICKEN, SEPARATE DRUMSTICKS, THIGHS, WINGS, BREAST. SPRINKLE IT WITH 1/2 TABLESPOON SALT. IN A NONSTICK POT, HEAT 1 AND 1/4 TABLESPOON OLIVE OIL , ADD THE CHICKEN AND LET IT COOK AT LOW HEAT FOR ABOUT 20 MINUTES.IN A SEPARATE POT (CALDERO), COOK THE REMAINING CHICKEN (BREAST BONES, RIBS,AND BACK) WITH 3 CUPS OF WATER AND 1/4 TABLESPOON OF SALT. LET IT COOK FOR 20 MINUTES.REMOVE THE CHICKEN FROM THE OIL, (SAVE THE POT WITH THE OIL TO USE IT LATER). USING TWO FORKS SEPARATE THE MEAT FROM THE BONES.ADD TO THE POT WITH THE OIL TOMATO, ONION, RED AND GREEN PEPPER, GREEN OLIVES, ALL CUT IN SMALL PIECES, ALSO ADD CAPERS, LEMON JUICE, MINCED GARLIC, SPRIG OF THYME, AND 1/2 TABLESPOON OF OLIVE OIL, SPRINKLE IT WITH THE REMAINING 1/4 TABLESPOON OF SALT. COOK IT FOR 10 MINUTES AT LOW HEAT. ADD CHICKEN BROTH, WASHED RICE, SHREDDED CHICKEN, PEAS, CARROTS, CUMIN, SAFFRON, YELLOW COLORING, AND THE REMAINING 1/4 TABLESPOON OF OLIVE OIL. STIR IT GENTLY, LET IT COOK AT MEDIUM HEAT UNTIL THE LIQUID IS DRIED. COVER THE POT WITH A PAPER TOWEL AND THE LID, LET IT COOK FOR 15 MINUTES AT LOW HEAT.
Thursday, September 13, 2007
Episode #2 Tostones
Doña Rossana cooks tostones (fried plantains.)
TOSTONES
3 GREEN PLANTAINS
1 CUP OIL ( CORN OIL )
2 TEASPOONS SALT
1 CUP WATER
PEEL THE PLANTAINS AND CUT THEM INTO 1.5 INCH ROUNDS. HEAT THE OIL TO MEDIUM TEMPERATURE, TEST IT WITH THE HANDLE OF A WOODEN SPOON. WHEN THE OIL STARTS BUBBLING IT IS READY TO THROW THE PIECES OF PLANTAIN IN. WHEN THEY TURN GOLDEN COLOR, TURN THEM. IN A SEPARATE POT, WARM THE CUP OF WATER WITH ONE TEASPOON OF SALT. TAKE THE GOLDEN PLANTAINS OUT OF THE OIL AND PUT THEM INTO THE SALTED, WARM WATER,SOAKING THEM FOR A SECOND, TAKE THEM OUT TO BE PRESSED, THEN PUT THEM BACK INTO THE OIL, LET THEM FRY FOR ABOUT THREE MINUTES, TAKE THEM OUT, SPRINKLE SOME SALT.
TOSTONES
3 GREEN PLANTAINS
1 CUP OIL ( CORN OIL )
2 TEASPOONS SALT
1 CUP WATER
PEEL THE PLANTAINS AND CUT THEM INTO 1.5 INCH ROUNDS. HEAT THE OIL TO MEDIUM TEMPERATURE, TEST IT WITH THE HANDLE OF A WOODEN SPOON. WHEN THE OIL STARTS BUBBLING IT IS READY TO THROW THE PIECES OF PLANTAIN IN. WHEN THEY TURN GOLDEN COLOR, TURN THEM. IN A SEPARATE POT, WARM THE CUP OF WATER WITH ONE TEASPOON OF SALT. TAKE THE GOLDEN PLANTAINS OUT OF THE OIL AND PUT THEM INTO THE SALTED, WARM WATER,SOAKING THEM FOR A SECOND, TAKE THEM OUT TO BE PRESSED, THEN PUT THEM BACK INTO THE OIL, LET THEM FRY FOR ABOUT THREE MINUTES, TAKE THEM OUT, SPRINKLE SOME SALT.
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