Mama Julita's Arroz con Pollo


1 Whole Chicken (cut up into 8 or 10 pieces) or 10 drumsticks
1 medium yellow onion (very small diced)
1 Tbsp fresh garlic ( prefer) if not available use granulated garlic
1 Tbsp Aji Amarillo
4 Tbsp Cilantro Special Paste (or more if prefer)
Water , as need it
1 Carrot (short julienne  or small diced)
1/2 red pepper (short julienne )
3 Cups Jasmine Rice
Extra Water, if need it
1/2 Cup Frozen Green Peas
Cabbage Leaves ( optional )


  1. Heat a heavy bottom pot, add oil and heat it. Immediately  incorporate the chicken (patted dry with paper towel).
  2. Brown the chicken on all sides and season with salt and fine grounded pepper while browning. Reserved the chicken when browning is done.
  3. In the same pot make your Sofrito with the onions, garlic and water as you need it, make sure your Sofrito does not  burnt, if so, start over because burnt garlic and onion gives a burnt flavor to the food.
  4. When Sofrito is done, add the aji and the cilantro paste, return the chicken and add 3 cups of water, season with salt, cover and cook for about 15 minutes or 20 until the chicken juices when puncture runs clear.
  5. Remove the chicken from the pot and reserve. Keep cover.
  6. Measure the amount of juice you have left you should have at least 3 Cups, if not, add enough water to make 6 cups. Reserve.
  7. Add a little bit of oil to the pot, heat thoroughly and incorporate the red peppers and the carrots, and saute just for a bit.
  8. Add the rice mix with the vegetables and add the reserved liquid. Cover and Cook on high for 10 minutes, turn the heat down to medium for 5 minutes and after that turn to low for 5 or 10 minutes depending. (Check the rice you might need to add more water and if you do make sure to add it little by little)
  9. When all the water is consumed after the first 15 minutes add the frozen peas and return the chicken. (Just place them on top of rice) Cover and allow to keep drying.

Traditional Accompaniments

Have Fun Cooking and Enjoy !!!


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