Cheerleaders Chicken Arroz Recipes

CHICKEN ARROZ CALDO (CHICKEN RICE PORRIDGE)

Steps:

• Heat the olive oil in a large pot over medium heat; cook and stir the onion, garlic, and ginger in the hot oil until fragrant, about 5 minutes. Add the chicken wings; cook and stir together for 1 minute. Stir the fish sauce into the pot, cover, and cook another 2 minutes.
• Pour the chicken broth into the pot. Add the sweet rice and stir. Bring the mixture to a boil; cover and cook for 10 minutes, stirring occasionally to assure the rice is not sticking to the bottom of the pot. Season with salt and pepper. Garnish with the green onion, and serve with lemon slices and additional fish sauce, if desired.

CHICKEN ARROZ CALDO

Steps:

• For the chicken marinade: Whisk together the oil, lemon juice, salt, coriander, cumin and garlic in a large bowl. Add the chicken breasts and marinate, refrigerated, for 4 hours or up to 24 hours.
• For the chicken arroz caldo: Place a frying pan with the olive oil on the stove and bring to a medium-hot temperature.
• Cook the chicken in the pan for 4 to 5 minutes on each side. Remove to a cutting board. Chop.
• Place the Jasmine Rice in large pan, then add the scallions, carrots and 4 cups of the chicken stock.
• Heat the rice mixture, slowly adding the remaining 1 to 2 cups chicken stock and stirring with a spoon until it has a creamy consistency. Stir in the fish sauce.
• Bring a small pot of water to a strong simmer, then add the eggs and poach for 2 1/2 minutes.
• To assemble the dish: Place the creamy rice in 4 bowls, then place a chicken breast on each. Add the chiles to the creamy chicken rice. Top each bowl with a poached egg, then garnish with the cilantro.
• Heat the olive oil with the garlic and ginger in a pot until fragrant, 5 to 6 minutes. Swirl the pot so the garlic and ginger cook equally, then add the stock and rice.
• Bring to a simmer, then place a lid on the pot so the rice slowly steams. Cook for 20 minutes.

ARROZ A BANDA

Steps:

• For the broth: In a lidded pot, combine the clams with 1/4 cup water, 1/4 cup wine, and 1 tablespoon onion. Turn heat to medium high, cover and cook 6 minutes, or until all the clams have opened. Remove clams from shells, rinse and set aside. Strain broth through a fine-mesh strainer lined with cheesecloth and set aside.
• In a large pot, combine the shrimp shells and heads with the clam broth, remaining onion, garlic cloves, remaining wine, bouquet garni and the soup fish or heads, tails and bones. Cover with water-2 to 4 quarts. Bring to boil, reduce heat to low and simmer 2 hours. Strain through a fine-mesh strainer lined with cheesecloth. Measure out 7 cups (freeze extra).
• For the rice: Pound together the 2 whole garlic cloves, cayenne, saffron, paprika and salt in a mortar and pestle. Scrape into a 2-cup measuring cup and blend with 1 cup of fish broth. Set aside.
• Heat 3 tablespoons olive oil in a large nonstick skillet or paella pan over medium heat and add the crushed garlic and chile peppers. When they turn light brown, remove them from the pan and discard. Add the rice and cook, stirring, until the grains are coated with oil, 3 to 4 minutes. Stir in the diluted garlic and cayenne mixture, then add 5 cups fish stock, bring to a boil, reduce the heat and cook without stirring, uncovered, for 30 minutes, or until there is no longer liquid in the pan. Remove from the heat, cover and let sit for 15 minutes.
• For the fish: While the rice is cooking, cook the fish and shrimp. Heat olive oil in large nonstick frying pan and add the minced onion. Cook until it begins to soften and add the garlic, tomato, and parsley. Cook, stirring, until the mixture is soft and fragrant, about 5 to 10 minutes. Add the fish fillets and steaks, turn to coat all sides, then add 1 cup of fish broth and bring to a simmer. Cook 5 to 8 minutes, or until the fish is cooked through. Remove the fish from the pan and set on a serving platter with the clams. Cover with foil to keep warm. Add the shrimp to the broth, cook 2 to 3 minutes, until pink and opaque, and remove from the pan. Pour the mixture in the pan over the fish and shellfish.
• Serve the rice first and then the fish, or serve together, with garlic mayonnaise if you wish.

ARROZ CARTAGENA

Steps:

• Wash rice and drain.
• In a large heavy saucepan heat the butter over medium heat. Add the onion and cook, stirring occasionally, for 3 to 4 minutes, or until just beginning to soften. Add rice, red pepper and the cumin and stir together for 2 minutes. Add the cabbage and tomato and cook for 3 minutes more, or until the mixture is thickened. Add the water and salt, increase the heat to medium-high and bring the mixture to a boil. Reduce the heat a little so that the liquid is simmering actively. Stir every minute or 2 until the rice is almost dry, then reduce the heat to very low, and stir in the green onion. Cover tightly, reduce the heat to low, and cook for 5 minutes more.

ARROZ GRANEADO

Steps:

• Heat lard in a heavy saucepan. Add garlic and saute 1 minute. Add rice and saute gently 12 minutes. Add water and salt and bring to a boil. Lower the heat, cover tightly and cook for 1520 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork and add chopped parsley. Serve on a platter with shrimp in the middle.