Arroyo Con Carne

Submitted by: Bill D
Location: New Jersey, USA

Too often in life we lose touch with people we were once close to. In this case it was our Cuban friends who shared thier family recipe for Arroyo Con Carne.

This recipe definitely takes longer to cook than the directions indicate but I want to share it exactly as it was given to us. It tastes amazing on day one and even better on day two. It freezes very well be let’s be honest, once you try it you’ll eat it all.

This recipe can be used for paella. Just add one extra packet each of the Goya products and add shrimp and mussels. Substitute bone-in chicken breast with skin for the thighs.

Ingredients

4-6 Chicken Thighs with skin on

1/2 lb Andouille or Chorizo sausage: cut into bite size pieces and set aside

4 Skinless, boneless Chicken breasts: cubed and set aside

2 Tbsp Olive Oil

1/4 Spanish onion: chopped (Yellow onion can be substituted)

4-6 Cloves garlic: sliced thin or crushed

1/4 cup white wine

- Half sweet red pepper quartered

-Half green pepper quarterd

-2 Packages of Goya Chicken Bouillon

-2 Packages of Goya con Azafran seasoning

-1/2 Tsp Oregano

-1 Tsp Salt

-1/4 Tsp Black Pepper

-1/2 Tsp Ground Cumin

-2 Bay leaves

-1 Tbsp Apple cider vinegar

6 Cups water

Whole green olives (about 10)

1 1/2 Cups green peas

Beer (If you have it)

6-8 Stalks white asparagus (optional - we do not use it)

3 Cups Canilla rice

Preparation & Cooking Instructions

In a cast iron dutch oven or large 4 quart or more pot (use the dutch oven), fry the chicken thighs in olive oil until golden brown. Remove thighs and add onion, saute until transparent.

Add garlic - do not brown.

Add wine and scrape bits off bottom of pot. Add water and all ingredients above marked with a hyphen. Replace chicken thights in water and simmer for approximately 30 minutes.

Add sausage and chicken breast to broth and cook on medium heat for 10 minutes more.

Remove thighs only, let cool. Remove skins and discard bone. Add to pot.

Add olives and peas and replace water in pot with beer to equal 6 cups (water can be substituted for beer, but why?). Allow to boil, add rice, cover and reduce heat to low for approximately 15-20 minutes. (More time may be needed if using a different type of rice).

When finished mix and fluff. Add asparagus on top.