What is that one meal that just tastes like home for you? Is it your Mom’s lasagna or pot roast? For me, it’s my Grandmama’s arroz con pollo. My Grandmama, Augustina, is who I am named after and I have so many beautiful memories with her from childhood to now. For the last several years she has lived in the apartment beneath me and it has been so nice to get to spend more time together. Over the last couple of years I have made a conscious effort to spend time in the kitchen so she could share all of our favorite family recipes and pass them on. A few months ago I made Grandmama’s arroz con pollo for a family dinner and she gave it her stamp of approval so I finally feel prepared to share with you!
Start off with six chicken breasts, this meal is great for sharing and heats up really well as left overs if you aren’t feeding a crowd! Season the chicken on both sides with salt and garlic powder.
Next, add a tablespoon of extra virgin olive oil to a large pot and then add a chopped sweet onion.
After the onions become fragrant and translucent (about five minutes) add the chicken so that it can brown on both sides.
While the chicken is browning, measure out 1.5 cups of plain white rice and rinse it with water.
After the chicken has finished browning, add the 1.5 cups of white rice to the pot with the chicken and onions. Next, add three cups of water.
Finally, add half a teaspoon of saffron threads.Give it a good stir and then put the lid on and set the timer for twenty minutes.After twenty minutes, remove the lid, smell the deliciousness, and plate on a big platter.Add roasted red peppers on top to garnish.Serve up in a bowl with black beans and curve ball, COLESLAW!
Mix it all together and enjoy!!!