Arroz con pollo is a classic Panamanian dish that's been around for generations. It's made with rice, chicken, and cooked with chicken stock. Just like mom used to make!
Ingredients
1 OZ / 30 ML olive oil
3.5 OZ / 100 G onion white
2 CLOVES garlic
2 OZ / 50 G celery
2 OZ / 50 G carrot
3.5 OZ / 100 G red bell pepper
0.5 TSP saffron
3 TBSP tomato paste
2 TSP smoked paprika
21 OZ / 600 ML chicken stock
14 OZ / 400 G chicken breast
10.5 OZ / 300 G bomba rice
1 TBSP water
1 TSP salt
1 TSP black pepper
Directions
Prepare the carrot, onion, garlic and celery by washing and peeling them. Deseed the pepper and roughly chop. Soak the saffron with a little bit of water.
Add the onion, carrot, celery, pepper and garlic to the mixing bowl. Chop for 10 seconds / speed 6. Scrape down the sides.
Add the olive oil, paprika, tomato paste and saffron mix to the mixing bowl. Sauté with the measuring cup removed using the sauté mode for 14 minutes / 250°F|120°C. While the base cooks, cut the chicken breast into dice, then add it to the deep steaming tray and season with some salt and pepper. Reserve for later.
Once the base is cooked, add the rice and stock, along with salt and pepper to the mixing bowl. Insert the measuring cup and cook your rice in sauté mode for 12 minutes / 250°F|120°C.
Give your rice a stir with the spatula, attach the deep steaming tray to the mixing bowl and cook your chicken and rice in sauté mode for 10 minutes / 250°F|120°C.
Once the chicken is cooked, remove it from the steaming tray and add it to the mixing bowl. Mix the chicken into the rice for 20 seconds / speed 2 / stir and adjust the seasoning.
Enjoy your meal. Garnish with lemon and green onions.
