Recipe(tried): Tia Ara's Delicious Cuban Yellow Rice and Chicken

Hello!

I have previously posted my Tia Ara's Delectable Pork Chops on Recipelink and told you how versatile she is in the kitchen. The woman can cook! She puts delicious home-cooked meals together in 20 minutes that make Rachael Ray look like an amateur.

One of my favorite meals to enjoy at her home is Cuban Yellow Rice and Chicken, known to us as Arroz con Polla a la Chorerra. A la Chorerra simply means a little wet, sort of like a paella consistency. She serves this along with a simple and healthy salad of steamed carrots, cabbage and hard-boiled eggs drizzled with olive oil and seasoned with salt, pepper, lemon and garlic. An incredibly simple dish but full of flavor.

She taught me how to make the Rice and Chicken dish and ever since I have made it at least once a week. My husband and I enjoy it with Goya's plantain maduros which are the sweet banana slices that are already fried and frozen to be defrosted in the micro. They can be found at Publix in the frozen food section. They are amazing...they taste like you just fried them but without the mess of the oil and splattering.

Here is the recipe and I sure hope you give it a try! It is quick and easy!

TIA ARA'S DELICIOUS CUBAN YELLOW RICE AND CHICKEN
serves 4-6

8 chicken tenders, cut into chunks
3 to 4 Tbsp. olive oil
1 (12 oz.) small bag of short grained rice Valencia
1 envelope Vigo brand Flavor & Color for yellow rice & chicken (found at Publix)
4 garlic cloves, pressed
1/2 sweet red bell pepper, chopped
1/2 Vidalia large onion, chopped
2 Tbsp. of spanish olives with pimientos and juice
2 Tbsp. capers with juice
1 Tbsp. chopped fresh cilantro
4 cups chicken broth

In a pot, on medium-high heat (I use my Mama's pot, made by Imusa and can be found at all Latino shops), drizzle in olive oil and saute the onion, pepper and garlic. This is called "Sofrito". When the onion is tanslucent, add the chicken chunks and cook thru, about 5 minutes. Add the capers and olives with their juices, stir to mix well. Add the rice and mix well then add the broth, Vigo seasoning envelope contents and cilantro. Stir well, taste and adjust seasonings. You really do not have to add salt as the broth and the seasoning packet do it for you. Bring it to a boil, lower heat to low and cover with lid. Cook for 20-25 minutes.

This is delicious alongside some crusty hot bread and a salad.

She has promised to sow me next time I visit how to make Bacalao a la Viscaina. This is a cod fish dish made with cod fish, onions, peppers and garlic and served with rice. Another delicious Cuban dish...I can't wait!

Enjoy!

~G