Are you ready for another little experiment of fusion cuisine? Arroz con pollo is a typical chicken and rice recipe of Costa Rica, and it is made with mixed vegetables, cilantro and achiote or annato which gives the typical yellow colour. We have taken inspiration from this Costa Rican chicken recipe and we have made an italian version with traditional food from Abruzzo. We have replaced the rice with farro and achiote with saffron. The result has been very exciting ! We enjoyed our farro recipe for dinner paired with a good Montepulciano d’Abruzzo wine on the occasion of the football match Italy vs Costa Rica for World Cup 2014. Try your personal version of Arroz con pollo and please let us know your thoughts. Have fun with the fusion cuisine!
Serves 3-4 people
3 liters of chicken stock
300 g of boneless chicken cut into cubes (We have used the chicken legs without skin and bones. If you prefer, you can use the chicken breast ).
220 g of farro
1,25 g of saffron powder (organic)
100g of green beans
100g of carrots
50 g of red bell pepper
1 Stalk of celery
5 tablespoons of extra virgin olive oil
Cut the carrots and green beans into small pieces. Wash them and let them boil in chicken stock until they are “al dente”. Drain vegetables and set aside. Bring about 2 liters of chicken broth to the boil, put the faro and let it cook for about 30 minute until it will be soft. Add salt to taste. Drain the farro and drizzle with extra virgin olive oil to keep the farro grains separated. Dissolve the saffron in a couple of tablespoons of stock and stir in the farro. While the farro is cooking, heat 2 tablespoons of extra virgin olive oil in a skillet, add the garlic, the chicken cubes, rosemary and a half cup of stock. Cover and allow to simmer until the stock has evaporated, but don’t let the chicken meat fry. Clean the bell pepper, cut into small pieces. Cut the onion and the celery into small pieces. Heat 3 tablespoons of olive oil in a large skillet, add the onion, the bell pepper, the celery and a pinch of salt, sauté until the vegetables are golden. Add the green beans, carrots and chicken.
Add the farro and stir well. Sprinkle with olive oil and fresh chopped cilantro. Serve warm, but it is even delicious cold.
– Make your own chicken stock.
INGREDIENTS FOR 1 LITRE OF STOCK WITH A DELICATE FLAVOUR
200 g of chicken meat with bones
1 stalk of celery
1 small onion
PREPARING THE STOCK
Bring about 1.5 litres of water to the boil with the chicken. When the water starts boiling, a foam will rise to the surface, which you must skim off with a slotted spoon. When the foam stops rising, add the vegetables and some salt and let them cook for about one hour.