Arroz con Pollo

When:
February 26, 2021 @ 7:00 pm – 9:00 pm
2021-02-26T19:00:00-05:00
2021-02-26T21:00:00-05:00
Class Title: Puerto Rican Arroz con Pollo with Coqui Cooking Academy
Date: 2/26/2021
Time: 7:00 p.m. to 8:00 p.m. EST
Please RSVP by emailing our host: isabel.veguilla@gmail.com
Topic: Feb Club: Arroz con Pollo
Time: Feb 26, 2021 07:00 PM Eastern Time (US and Canada)Join Zoom Meeting
https://us02web.zoom.us/j/82633729666?pwd=ZmhpWnUxNERPZFZrMFhHeHJkckZEZz09

Meeting ID: 826 3372 9666
Passcode: 735635
One tap mobile
+19292056099,,82633729666#,,,,*735635# US (New York)
+13017158592,,82633729666#,,,,*735635# US (Washington DC)

Dial by your location
+1 929 205 6099 US (New York)
+1 301 715 8592 US (Washington DC)
+1 312 626 6799 US (Chicago)
+1 669 900 6833 US (San Jose)
+1 253 215 8782 US (Tacoma)
+1 346 248 7799 US (Houston)
Meeting ID: 826 3372 9666
Passcode: 735635
Find your local number: https://us02web.zoom.us/u/kiibezARn

Arroz con Pollo 

Ingredient List:

4 chicken thighs or 2 chicken breasts (boneless and skinless

2 tbsp. store bought or fresh recaito (recipe below)

1, 8 oz. can of tomato sauce, Spanish style, if possible

15-20 Spanish green olives with stuffed with pimento

1 tbsp. salt

Black pepper to taste

2 Bay leaves

Red pimentos in a can or 1 large red bell pepper

1 tsp. of turmeric or annatto powder

3 cups extra-long grain rice

4.5 cups of water for boiling rice

4 tbsp. vegetable oil

Fresh Recaito Recipe:

1/2 Green bell pepper

1/2 yellow onion

5 garlic cloves

5 leaves of Saw Toothed Coriander / Recao / Culantro (if you can’t find it, substitute cilantro)

1 tsp. white vinegar

1/4 tsp. salt

Equipment: 

Aluminum rice pot (caldero) – if possible

https://www.amazon.com/GAU-80505W-Traditional-Colombian-Caldero-Cooking/dp/B00164VNXW/ref=pd_di_sccai_1?pd_rd_w=b4w5g&pf_rd_p=c9443270-b914-4430-a90b-72e3e7e784e0&pf_rd_r=AXVNRHH1NQB5806KR46G&pd_rd_r=73d5ecc4-378f-4bcd-aa1e-23a0c9362b93&pd_rd_wg=VMBm6&pd_rd_i=B00164VNXW&psc=1