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Before you jump to Arroz con pollo (Rice with Chicken) recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Money.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the surroundings. That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared burden we have for turning things around. According to the specialists, to clean up the natural environment we are all going to have to make some adjustments. These types of modifications need to start occurring, and each individual family needs to become more environmentally friendly. Keep reading for some methods to go green and save energy, generally in the kitchen.

Changing light bulbs is actually as good a place get started on as any. Do this for your house, not merely the kitchen. Compact fluorescent lightbulbs are energy-savers, and you must use them in place of incandescent lights. Although costing a little more in the beginning, these bulbs last as long as ten of the conventional type as well as using a lot less energy. Making use of these types of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you should learn to leave the lights off whenever they are not needed. The kitchen lights specifically will often be left on all day long, just because the family tends to spend a lot of time there. Obviously this also happens in some other rooms, not simply the kitchen. Do an exercise if you like; check out the amount of electricity you can save by turning the lights off as soon as you don’t need them.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. Natural living is actually something we can all do, without difficulty. Typically, all it will take is a little common sense.

We hope you got insight from reading it, now let’s go back to arroz con pollo (rice with chicken) recipe. To cook arroz con pollo (rice with chicken) you need 13 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Arroz con pollo (Rice with Chicken):

1. Get 3.5-4 pound chicken, cut up and seasoned on both sides with 1 ¼ teaspoons kosher salt and 1/2 teaspoon black pepper
2. Prepare Olive oil or vegetable oil
3. Provide 1 small to medium red bell pepper, chopped into ⅛” pieces
4. Prepare 1 small to medium green bell pepper, chopped into ⅛” pieces
5. Use 1 medium yellow onion, chopped into ⅛” pieces
6. Prepare 6-8 cloves garlic, peeled and minced
7. Take 2 medium tomatoes, seeded and cored and chopped into ¼” pieces
8. Use 2 packets GOYA Sazon azafran or 1 Tablespoon achiote (or 1 teaspoon crushed saffron threads)
9. Provide 6 cups unsalted chicken stock
10. Get 1 cup water
11. Take 3 cups long grain rice (Uncle Bens)
12. Provide 1/3-1/2 cup frozen peas (optional)
13. You need Cilantro/parsley/green onion chopped for garnish (optional)

Instructions to make Arroz con pollo (Rice with Chicken):

1. In a 4 or 5 quart Dutch or French oven, preheat 1.5 Tablespoons oil (if using skin-on chicken, 2.5 Tablespoons if skinless) over medium high heat and sear the chicken in two batches, about 3.5 to 4 minutes per side, until each side has a dark golden brown crust on it. Set the chicken aside.
2. In the same pot, add 1 Tablespoon of oil and add your bell pepper, onion, garlic, & tomatoes, and sweat your aromatics until the onion becomes translucent about 5 minutes. Then add the GOYA Sazon azafran or achiote (or saffron) and 1 ½ teaspoons kosher salt, stirring them in until you can see the azafran or achiote is evenly distributed throughout your sofrito (A term in many Latino/Hispanic cuisines for the savory flavor base made when you sautee a minimum of onion, pepper, and garlic in oil).
3. Add the chicken back, along with any juices, as well as 2 cups unsalted chicken stock and 1 cup water, give it a stir, and cover the pot to bring the braise to a boil (8 to 10 minutes). When the braise hits a boil, turn the heat down to medium low and simmer, with the lid askew (open about 1 inch on one side) for 25 minutes, stirring occasionally.
4. Remove the chicken and set aside. Then turn up heat to medium, remove lid, and simmer, uncovered for another 10 minutes, stirring occasionally. This will reduce braising liquid a little and concentrate the flavors. Adjust seasoning if needed, and turn off the heat. Then put the chicken back into the pot.
5. At this point, get another 4 or 5 quart pot out for your rice. Put the pot on the burner, turn the heat up to medium high, pour in the 3 cups of rice, 2 cups of the braising liquid from the chicken (I either scoop it right out with a 1 cup measuring cup or ladle it out into a measuring cup, along with some bits of the sofrito), 4 cups of unsalted chicken stock, and ½ teaspoon kosher salt.
6. Stir to combine, taste the seasoning and adjust for salt if desired. You’ll want to cover the chicken back up with the lid while the rice cooks so it’ll stay warm.
7. Cover the pot completely until the rice comes to a boil (check at about 7 minutes), then give it a few gentle stirs, turn the heat down to medium low, and continue to cook for another 15 to 20 minutes, fully covered, until all the liquid has been completely absorbed for a good 3 or 4 minutes.
8. Turn off the heat, add the frozen peas to the rice, and fold them into the rice as you fluff it.
9. Plate the rice, then place desired amount of chicken on top, spooning a little bit of the braising liquid over both the chicken and the rice, and garnish with some fresh chopped cilantro/parsley/green onions if desired before serving. The chicken should have remained warm enough for serving, but if not, you can always put it on medium heat about 5 minutes beforehand.

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