This is one of those recipes for which I don’t have exact measurements. I learned it by watching my suegra and she made this almost once a week so I got plenty of watching practice over the years. The chicken is first boiled until cooked and then browned in the pan with plenty of seasonings. Sliced onions and chunks of potato soak up some of the delicious flavor and are served alongside the chicken with colorful mixed veggie rice and thick handmade tortillas. When I think of Salvadoran home cooking, this is usually the meal that comes to mind.
Arroz con Pollo Estilo Suegra
Ingredients for the chicken:
1 chicken, washed and cut in pieces (I use 8 chicken thighs)
1 medium onion, sliced
3 to 4 tablespoons fresh minced garlic
2 cups cooked potato, cut into chunks or wedges
1. In a large pot, boil the chicken pieces until cooked through. Remove the chicken pieces to a plate to cool slightly, reserving the chicken stock to use on the rice.
2. You can leave the skin on or remove it – whatever your preference, but this is when we’re going to season the chicken before browning and this is when the measurements aren’t going to be exact. On each piece of chicken, give a good squeeze of mustard, a few good shakes of salt, pepper, achiote powder and oregano. Use your hand to make sure the chicken is coated. You can repeat the spices on the flip side as well.
3. In a large deep frying pan over medium-high heat, add a few tablespoons of canola oil so that the bottom of the pan is coated. Add the chicken pieces and try not to turn them over until you’re sure they’re browned, (or they get stuck to the pan.) Flip the chicken pieces over and add a few good shakes of Worcestershire sauce over each piece. Add the garlic, onion and potatoes. Once the chicken is browned on the bottom, move them aside within the pan so the onions can caramelize and the potatoes can soak up some of the flavor.
4. Remove from heat and set aside. Time to make the rice.
Ingredients for the rice:
1 cup white rice (although I use Jasmine, personal preference)
about 2 tablespoons canola oil
1 small onion, diced
1 small Roma tomato, diced
a large handful frozen “mixed vegetables” (peas, corn, green beans, carrot)
1. Put the canola oil in a medium pot over high heat. Add the rice and onion. Stir for a minute or two.
2. Add the tomato and frozen mixed vegetables. Add chicken stock until the rice is covered about 1/2 inch, (or about 1 1/2 cups chicken stock.)
3. Add a large pinch of salt and a few shakes of oregano. Bring to a boil. Cover and lower heat so that the chicken stock is at a steady simmer. Do not open the pot. Allow the liquid to simmer away, (about 10 to 15 minutes.)
4. Remove from heat, fluff with a fork.
Serve chicken, rice, potatoes and grilled onion together with fresh handmade tortillas.