12th Dish Arroz con Pollo from Panama

Another dish with meat and rice combo!!

I was really looking forward to this dish as from the instructions it seemed  to me to have all the ingredients for a tasty meal. 

Alas that wasn’t the case, although when I was frying the oil and Achiote, the aroma was wonderful and the broth tasted great; when I combined all of it together it just didn’t work. The seasoning was non existent, the chicken was too bland, non of the flavours absorbed into rice. Again I’m not sure if that’s how its supposed to taste or whether I did something wrong. 

Ingredients

2 large chicken breast halves
2 chicken thighs
1 finely chopped onion
1 finely chopped green bell pepper
2 tablespoons oil
½ teaspoon achiote spice (or achiote substitute--see below)
3 cups rice
½ cup shredded carrots
½ cup whole green olives
2 tablespoons capers (optional)
¼ cup raisins
2 teaspoons Worcestershire sauce
½ cup frozen peas
salt to taste
cilantro

 Instruction

Cook chicken with one-half of the chopped onions, one-half of the green bell pepper, salt and 4 cups water. 

Cook until tender. Let cool. Strain broth and add enough water to make 5 cups broth. De-bone and shred chicken. Set aside. 

Heat oil with achiote spice in a large pan; sauté remaining chopped onion and green bell pepper until tender. 

Add rice, carrots, olives, capers, raisins, Worcestershire sauce, salt and the 5 cups of broth. Cover and cook until rice is tender, 25-30 minutes. Stir in peas. 

Keep on low heat until ready to serve. Garnish with cilantro. 

Makes 8 servings.

[Achiote spice substitute: Mix 1½ tablespoons paprika, 1 tablespoon white vinegar, ¾ teaspoon dried oregano, 1 minced garlic clove, and ¼ teaspoon ground cumin.]

If you do think about cooking this dish, I would recommend you over season everything before you combine the ingredients to ensure a rich flavour to your dish.

Overall we gave it 5 out of 10.

Ammo