“I like my arroz con pollo “a la chorerra” so the the thing that makes this dish most authentic to me is the fact that you use arroz valencia (but we don’t have that in Manhattan so I had to substitute with risotto rice) and the faint taste of beer. And if it starts drying out, throw in more beer or chicken broth (I’m not one to do things to measurement and just taste things along the way as I had to when I used risotto rice instead). To make this quicker, don’t use an entire chicken, instead use chicken things or pieces because if not it will take you a long time to break it up and to cook the chicken in its’ entirety (but I do think the chicken bones give it good flavor).” -Sasha
What you’ll need:
1 paquete de arroz valencia (instead I had to use 3 cups of risotto)
1 pollo entero (con pellejo y todo)
1 sobre de sopa de cebolla (liptons onion mix)
2 sobresitos de sazon goya con azafran
1-2 cervezas a gusto (no importa el tipo)
1 lata de pitipua con el hugo (sweet peas)
1 lata de pimentos morron (canned goya roasted red peppers)
1/2 taza de pure de tomate
1/2 aji verde
1 cuadrito de pollo (boullion cube)
How to make it:
1. in a large pot with water boil the whole chicken with the sliced up 1/2 onion and 1/2 green pepper and salt to taste. this will take about 1.5 hours.
2. reserve about 3-4 cups of this water that you cooked the chicken in bc you will use it as the water to cook the rice. save the onions and peppers (what i did was use a straner to collect them)
3. break up the chicken with your hands, discard the pellejo
4. ideally you want to make it in one of those special arroz con pollo pots, make the sofrito with olive oil cebolla and aji. once that is done you add in all the other ingredients ( rice, 3 cups of chicken water, goya sazon, onion mix, boullion cube, tomato sauce, sweatpeas with juice from can, and chicken) stir it up bring it to a boil and then reduce it to low/medium and cook it slowly bc if not the rice will stick to the bottom of the pot. cover it.
5. once you see that the rice is almost cooked you add in the beer (i put one and then saw that the rice wasn’t cooking and it wasn’t totally wet so I ended up putting two cans of beer, the water to rice ratio is the only problem with this recipe bc she gave me instructions with the arroz valencia so i had to change things a lil so just eye it and make sure it doenst get too dry)
6. when its all done you cut up the slices of red pepper and decorate the rice.
Sasha recommends: “serve dish with agaucate salad and goya platano maduros (maduros come already made and are really good).”
“I bought all this stuff and it was only like 20 bucks and it feeds a lot of people! Enjoy!” -Sasha
Never underestimate the power of food. It nourishes us, keeps us alive, and just one taste can evoke such fond memories of those we love. Thank you, Cathy, for sharing your Mom’s handwritten meatloaf recipe with all of us.
Chef Cat’s Mom’s Meatloaf (serves 6-8)
What you’ll need:
3 slices of soft bread broken in pieces
1 cup milk
1 1/4 teaspoon of salt
1/4 cup minced onion
1 tablespoon Worcestershire sauce
3 tablespoons of “catsup” (also known as Ketchup)
How to make it:
Pre-heat oven @ 350
Combine in bowl bread, milk, egg, salt, onion, Worcestershire sauce. Stir together thoroughly. Mix in 1 1/2 pounds ground beef.
Form into loaf and place in 9 inch loaf pan.
Spread 3 tablespoons of “catsup” over top of loaf before baking 5. Bake for 1 hour