Arroz con Pollo

IMG_3869Serves 6
2½ lbs. chicken parts (preferably not breasts)
6 peppercorns
2 cloves garlic
1½ t. whole comino
1/3 c. oil
2 c. rice
2 cloves garlic
1½ t. comino
1 (8 oz.) can tomato sauce
3 c. chicken stock
Salt and pepper to taste
1 (16 oz.) can peas, drained

Boil chicken, peppercorns, whole garlic and comino in water 30 minutes. Remove chicken from stock and strain the stock.Ground spices in molcajete

In large skillet, brown rice in oil. Grind garlic and comino in molcajete and add some of the stock to loosen.

Add tomato sauce, spices and remaining stock to rice; cover and simmer 15 minutes. Add peas and chicken, cover and heat through. Remove from heat and let sit 10 minutes before serving.

Arroz con Puerco

41bfkZhFppL._SX300_Serves 4
3-4 pork steaks (or 2 lbs. any other type of pork meat, cubed*)
1/3 c. oil
1-2 c. uncooked rice
1½ t. garlic powder
1 t. pepper
½ c. celery, chopped
½ c. bell pepper, chopped
1/3 c. onion, chopped
1 (8 oz.) can tomato sauce
1½ – 2 c. water

Lightly brown meat in large skillet; add oil to prevent sticking. Add rice and brown, stirring frequently. Grind comino in molcajete and add to meat. Mix in remaining ingredients; cover and simmer until rice is done (do not stir).

*This recipe also works well using cubed chuck or round steak.

Caldo de Pollo

IMG_2710                                                                                                                     Serves 5-6
1 3-3½ lb. frying chicken, cut in pieces
2 cloves garlic
1¼ t. comino
½ t. peppercorns
5-6 quarts water
2 stalks celery, diced
1 medium chopped onion
2 carrots
28 oz. can tomatoes in puree
½ c. rice
Lime wedges

Combine chicken, spices and water in large pot. Bring to a boil and cook 20 minutes. Add celery, onion and carrots and continue cooking 15 minutes. Add tomatoes and return to a boil. Add rice and cook 15 minutes or until rice is done.

After soup cools, it may be skimmed if desired.

Serve with lime wedges.

Traditionally, this soup is served with whole chicken pieces, but since my family is not wild about that concept, I boned and chopped the chicken, as pictured.


Arroz                                                                                                                       Serves 6-8
1/3 c. oil
2 c. rice
1½ t. comino
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
3 c. hot tap water (or hot chicken stock)
½ medium onion, chopped*
½ medium bell pepper, chopped*
1 stalk celery, chopped (optional)*
Salt and pepper to taste

Ground spices in molcajeteGrind comino and garlic in molcajete; add in ¼ c. water to loosen. Set aside.
In large skillet, brown rice in oil. Add in remaining ingredients and stir well. Cover, simmer until liquid is absorbed, about 20 minutes. Stir well and serve.

*Substitute 1 cup green peas (frozen or canned, drained) for the onion, bell pepper and celery.