Recipe: Arroz Con Pollo for a Crowd


Serves 10

8 c  chicken stock

6 chicken breasts

¾ c vegetable oil

2 finely chopped onions

3 cloves minced garlic

3 c  seeded, chopped tomatoes

2 grated carrots

2 tbl  red wine vinegar

⅛ c tomato paste

2 tsp achiote powder

2 tsp dried oregano

3 tsp salt

1 tsp  pepper

5 c long grain white rice

1 c canned or cooked peas

½ c stuffed olives

Chopped cilantro and lime wedges



Bring the stock and chicken breasts to a boil. Reduce heat and simmer for 10 minutes. Turn off heat and let sit for 10–15 minutes. Remove chicken and leave to cool. Add water to chicken stock to make 10 cups. Set aside. In a large pot, heat oil, garlic, and onion until soft and translucent. Add next nine ingredients. Stir until blended. Add liquid. Bring to a boil over medium heat. Simmer until water evaporates. Cook at low heat, covered, for 25 minutes. Shred chicken. Add to rice. Stir in peas and olives. Sprinkle with cilantro. Serve with lime wedges.