Arroz Con Pollo | The Seven Husbands of Evelyn Hugo
I'd made him arroz con pollo that night, and I specifically didn't take my apron off when I brought it up. I wanted him to see me as harmless and domestic. I thought I'd get further if I didn't threaten him.
The Seven Husbands of Evelyn Hugo
Taylor Jenkins Reed
I loved, loved, loved this book. I think I started it on a Saturday morning lounging in bed and found myself finishing it that afternoon - having not left my bed.
I’m sure I’m not the only person that has been rapidly devouring the works of Taylor Jenkins Reed, and even more so looking forward the television adaptations of both this book and also Daisy Jones and the Six.
There are a few mentions of food throughout the pages in this story, but after looking up exactly what arroz con pollo was it felt like the perfect lunchtime meal on a cold autumns day. This recipe is FAR from authentic, but it is pretty delicious and seemed to disappear from people’s plates quite fast.
*Note: I used a plant-based faux chicken for this recipe and it took a lot less time to brown at the start, so just be aware of that if you’re using real chicken.
Arrow Con Pollo
Serves approx. 4 people
Ingredients
400g chicken *see note
1 brown onion, finely diced
1 red capsicum, finely diced
3 garlic cloves, thinly sliced
2 tbsp vegetable oil
2 tsp ground cumin
2 tsp smoked paprika
1 tsp ground coriander
4 tbsp tomato paste
250ml chicken stock
200g long-grain rice
3/4 cup frozen peas
Flat leaf parsley, roughly chopped, to serve
Lemon, to serve
Heat the oil in a large skillet until hot, add the chicken and brown on each side before removing from the heat. Add in the onion and capsicum, cook for about 1 minute until soft before adding in the garlic and cooking for another minute.
Add in the spices and tomato paste, letting it cook for around 2 minutes before adding the chicken back to the pan along with the rice and chicken stock. Reduce to a low heat and cover to let it cook for about 15 - 20 minutes, or until the rice and chicken are both cooked.
Add in the frozen peas and parsley, stir through until heated and then serve immediately with fresh lemon. Enjoy!
