Rice with chicken: recipe for electric rice cooker

Today I wanna share a rice with chicken easy recipe that my grandmother used to prepare very often.  The reasons, beyond the economic, they used to answer to the pleasure of seating us at the eating table to enjoy this simple but delicious dish.  We usually ate it with an onion rings and tomatoes salad, and «tostones«. This last recipe you can see it at HERE.

With a whole middle chicken or a half of a bigger one, my grandma prepared a tasty broth (the base of our rice), a noodle soup and, if the meat reached, we could enjoy, as well,  an «aporreado», that was no more than crumbled chicken with tomato sauce.

This time, with a half of a chicken I prepared a rich consommé that we will use to cook this recipe.

Rice with chicken (4 people)

Ingredients for chicken broth:

• 1 chicken
• 6 cups of water
• 2  garlic cloves
• 1 onion
• 1 leek
• 1 carrot
• 2 potatoes
• cilantro and fresh parsley (to your taste)
• 1/2 tsp sweet cayenne
• 1/2 tsp cumin
• 1 bay leave

Ingredients for rice with chicken

• crumbled chicken from the broth
• 2 cups round white rice
• 3 cups chicken broth
• 1/2 cup of beer (lager)
• 1/3 cup olive oil (preferentialy extra virgin olive oil)
• 150 ml tomato sauce
• 3 garlic cloves
• 1 onion
• 1/2 red pepper
• 1 bay leave
• 1 can sweet corn
•  salt and pepper

How to prepare chicken broth

1. Add to a stewpan or pressure cooker the water with the onion, the garlic, the bay, the sweet cayenne, the cilantro, the carrot, the potatoes and the leek.  Cut the leek en three parts, scrape the carrot and peel the potatoes.
2. Cut the chicken into pieces, add them salt and pepper, and cook them with an oil splash until the chicken browned. Then pass the chicken to the pressure cooker, put the top and the heat low until it takes pressure, now you must reduce it and count 10 minutes. Then, put it down, let the pressure be released. Take the chicken, keep it, and leave the broth be cool. It´s very important when you cook into a rice cooker to use cold water or whatever liquid yo use it, let it be cool, whether the the rice cooker ends the cook before our rice be  completely done. All the ingredient should be, preferentely, al room temperature. If you can´t prepare the consommé or broth before, then you should, at least, temper it after you make it.
3. Now crumble the chicken and let it free of bones, but if you prefer you can make the rice with the entire pieces.

Cómo preparar el arroz con pollo

1. It´s ready the cicken so come back to the broth that should be cool and use 3 cups of them.
2. Crush 3 garlic cloves into a mortar with salt and pepper. Cut into small dice the red pepper and the oinion. Put all into a pan and still-fry. Add the chicken, the round rice and tomato sauce, mix during 1 minute and remove from the fire.
3. In the last step, put the chicken broth and the lager into the electric rice cooker, check the salt and turn it on.
4. When the rice cooker ends, unplug it, add the sweet corn and a cold water splash, and let the rice reposing during 10 minutes. After that stir the rise and served it. You can enjoy more this recipe with tostones that yo can find here.

If you have not a rice cooker you can also cook this recipe at a thick bottom wide pan. Just let the rice for 20 minutes, low heat, until the rice absorbs all the liquid. The procedure after that it is the same: sweet corn, 10 minutes reposing, stir and have a great lunch or dinner 😉

Etiquetas: arroz, arroz bomba, arroz con pollo, electric rice cooker, pollo, rice, rice with chicken, round rice