I have a particular fondness for one-pot, braised meals, both because I don’t have a dishwasher (sigh) and also because these tend to be historically peasant dishes that use inexpensive ingredients.
So what’s the problem? I recently tried to make Arroz con Pollo, and although the flavors were delicious, the rice was soggy. I’m trying to figure out what I did wrong.
Was the rice mushy because I…
a) used too much water? does chicken release enough water/juice that I should reduce the usual proportion of water?
b) didn’t take the lid off (even to peek) the whole time it was cooking? did some of the water need to cook off?
c) used a packet of yellow rice, which perhaps cooks more quickly than regular rice? I used this:
d) cooked it too long? Shouldn’t that make the rice drier, not soggier?
Here’s the basic method I followed (not a recipe):
Marinade chicken in lime juice, garlic, seasoned salt, and oregano. Brown in casserole (may dredge in flour first). Remove chicken, saute chopped onion and bell pepper. Add in saffron rice mix and liquid (may use some white wine in place), bay leaf, a bit of cayenne, top with chicken. Simmer on low heat until chicken is done and rice is absorbed (don’t open lid) — approx. 45 min. Add peas toward the end (optional). Garnish with choped green olives and cilantro.
I’m stumped. Any readers have advice? I want to make it again, but with perfect rice!