Arroz which means rice in portuguese is a staple in Goa but the confusing fact is that when a Goan says they made arroz it means they made pulao. I had arroz con pollo only a couple of times but each one had a variation and as a home cook I wanted to make a recipe based on my taste. I do know that the Peruvian version uses cilantro and not all south american countries have the same recipe. Though the argument is that it first originated in Spain. To an Indian it’s more like a biryani pulao recipe. I have found that my kids enjoy my food experiment. Every time I come with something new they get excited and willing be my taste testers, while my husband on the other hand is more cautious and has a refined tongue not everything is a hit 😉
Goan’s make arroz de camarao (shrimp/prawns), arroz de verdura(vegetables) or Clam Pulao (arroz de mexilhão). The basic ingredients for making Pulao/Arroz is turmeric, cloves, cinnamon, onions, tomatoes, chicken or vegetable bouillon, bay leaf is optional. My recipe of arroz con pollo had a strong flavor of ginger, garlic, mint and cilantro. You can also use the same spice recipe to make a very aromatic curry for chicken, fish or meats.
Serving Size: 8-10
Ingredients:
2-3 lbs of chicken thighs/ drumsticks
3 cups basmati rice
4 cups water or stock
2-3 chicken bouillon (according to preference)
4 tbsp of lemon or lime juice
salt to taste
Grind into paste
1 medium onion
1 medium tomato
5-7 cloves of garlic
1″ ginger
1 bunch of cilantro
8-12 leaves of mint
Dry Whole Spices
3″ cinnamon stick
8 whole cardamom
8 whole cloves
2 bay leaves
2 whole star anise
Directions:
Wash the chicken, apply salt and lemon juice and keep aside. Grind the wet ingredients and apply to the chicken. Let marinate for at least 30 minutes.
Next heat oil add whole spices and till the oil is aromatic about 2-3 minutes while watching carefully on medium heat. Next add the marinated meat and saute for a couple of minutes. Check for seasoning. Cover and cook on medium heat for 25 minutes. Check occasionally.
In most cases there should be a gravy about 1.5 to 2 cups approx. Now add the washed rice, water or stock and season the liquid with bouillon. Bring it to a boil, cover and cook on medium low heat for 15 minutes. Turn of heat and let stand for another 20 minutes.
Open the cover and fluff the rice with a fork.
Variations:
You can use any meat of choice, shrimps or if you want to make a vegetarian version use soya nuggets.
Check my website www.goanimports.com for all your Indian spices, dals and preserves needs in the US. FREE Shipping on $100.
Oh my god. I love arroz con pollo. And with basmati ?! You make the best dishes.
Sincerely, Al
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Thank You Al, just imagine the aroma 🙂
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Oh boy, can’t wait to make this. I love cooking with spices. I buy majority of mine online from a site called sassafrasspantry.com almost all of my recipes are filled with those spice, very good quality and sooooo affordable. Thank you for this post yum-yum
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That is so awesome. I am happy to hear that 🙂
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Great photos! I’m definitely inspired to try this!
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That is so awesome to know. Thank You!
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Your version of this classic dish looks awesome.
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Thank You so much Sheryl 🙂
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Nandini, I love pullavs and arroz of all kinds:) The clam one you mentioned sounds very yummy too. I have not had that before. I may have a chance to go to Goa in October. I will have to get names of places to eat from you.
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How exciting Sandhya :-)… Mum’s Kitchen in Panjim is quite authentic Goan.
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Thanks so much. I will definitely look it up when we go. As a child I have been to Goa every couple of years mainly to visit the Shantadurga temple in Ponda. But after moving to the us, it has been ages since i have gone to Goa. So I am really looking forward to it.
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Looks so tempting 🙂 🙂
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Thank You Sabitha so much
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This looks savory delicious — I make a Spanish version of Arroz con Pollo from the years we lived in Spain– but your’s looks a lot more interesting. thanks!
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Thank You Rhonda so much it sure is a lot different than the spanish version I guess but I should say it’s a lot more aromatic 🙂
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I think that’s exactly it Nandini– more savory and spicy– sounds delicious!! Hope all is well with you… xo
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Thank You Rhonda so much. Hope the same with you as well. Take care 🙂
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Looks delicious! Love your photography, too!
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Thank You so much 🙂
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Looks and sounds delicious Nandini. I am sure my kids will love it too if I try this recipe for them. Thank you for sharing ☺
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I am so happy to know that and Thank You so much 🙂
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Hi Nandini – I really like the spices of your version, very different from the usual way I make this dish. Can’t wait to try it. -Kat
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Thank You so much Kat and I am so excited to hear that 🙂
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Looks so yum! Lovely flavors!
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Freda, Thank you so much 🙂
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Heya Nandini!
I must confess that ‘ARROZ’ is the ‘THE PIECE DE RESISTANCE’ of any Goan meal.And yes,to that end no feast or party would be complete without ARROZ. You are SPOT ON, when You say that when a Goan mentions that He or She made ARROZ it actually means PULAO,A bit confusing for the rest of the world, Your version looks great,Pulao in Goa comes in a number of variations, To an Indian it may look like BIRIYANI, You make ARROZ CON POLLO look very PALATABLE.We will have to give Your recipe a go soon. Rest assured I will give You a feedback, in due course of time.
Have a brilliant weekend,
With Our kindest best wishes
Stan n Linda
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Thank You Mr Stan so much. You are so right for a Goan “‘ARROZ’ is the ‘THE PIECE DE RESISTANCE’ of any Goan meal.” Hope Mrs Stan and you have a lovely week 🙂
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I am back in action again (I bet you know how that is). Stay tuned for more regular postings! I’d love it if you could tell me what you’d like to see more of: travel, bucket list, pilot-wife-life, lifestyle, yoga, or turquoise inspiration (or all of the above, lol)!
Jessica, Turquoise Compass
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Good to see you back Jessica. I would say all of the above. Hope you have a lovely day 🙂
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Awesome! I’m glad to have you on board!
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Oh my word, this sounds delightful. I feel I can literally smell all those aromas 🙂
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Awww….thank you Lynne. You are very kind 🙂
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Looks amazing!!
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Thank You so much Archana
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I love rice & will soon try a vegetarian version of this😊
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Thank is awesome Divya. Will look forward to hearing from you 🙂
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We (Mexicans) also have Arroz con Pollo, which we make with Spanish rice.
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And the recipe is very different from mine with saffron and tomatoes I think 🙂
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Lovely Nandini – I just imagining how good this tastes with all of those spices – no wonder your kids enjoy mum’s experimentation in the kitchen!
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Thank You Laura so much. It was very aromatic and my home too 🙂
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A great way to make a wonderful chicken dish!
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Thank You Chris, it sure is 🙂
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This looks excellent Nandini, love the chicken flavors with the rice, I could do with a bowl of it right about now. I hope you’re enjoying your long Memorial Day weekend and hoping all is well with you and your family. xo
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Thank You Loretta so much. I did take a nice break. Sorry in the delay in getting back. I hope you too had a wonderful weekend 🙂
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This sounds delicious!
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Thank You 🙂
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The local version of arroz con pollo – with different spices than yours – is very popular. Thanks for suggesting another way.
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Thank You Darryl so much. It is quite different from the original version.
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Reblogged this on The Militant Negro™.
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Thank You so much for the re-blog 🙂
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I can smell it from here! Yum! I can totally see this with shrimp too! Awesome. Thanks for inspiring! 🙂
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You are so welcome and thank you so much for your kind words 🙂
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Hello Nandini-lovely dish!! Wishing you a Happy Memorial Day weekend. Cheryl x
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Thank You Cheryl so much we had a lovely day at the beach. Hope your’s too was awesome. Tc my dear friend 🙂
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Oh very good Nandini I imagine the children had a great time! Wonderful my dear friend. xx
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You can call that whatever you feel is right…it looks like something I would love to eat😍
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Thank you for allowing me to do that and I am happy to know you like it 🙂
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always delicious!
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Thank You Mihrank 🙂
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Awesome!! You made me really hungry 😊
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That is very kind of you to say 🙂
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