Ecuadorian•budget

Latin style rice with chicken or turkey {Arroz con pollo o pavo}

An easy recipe for Latin style rice with chicken or turkey, also known as arroz con pollo o pavo, to use up roasted chicken or turkey leftovers.

Ingredients

Quantities are shown as originally provided.

4 cups shredded cooked turkey or chicken
6-7 cups of cooked rice (from about 2 cups of uncooked rice)
3 tablespoons of olive oil or butter
1 yellow onion (diced)
6 garlic cloves (crushed)
2 bell peppers (1 red and 1 green, diced)
2 teaspoons achiote or annatto powder
1 tablespoon of ground cumin
½ teaspoon to 1 teaspoon of cayenne or chili powder (adjust to taste)
2 teaspoons of paprika
1 tablespoon of dry oregano
14.5 ounce can of diced tomatoes or fresh tomatoes (peeled and diced)
10 ounces of peas (cooked)
2 cooked carrots (diced (1 cup or about 10oz))
½ to 1 cup of chicken or turkey broth (adjust based on desired consistency of rice)
4 tablespoons of soy sauce
2 tablespoons of finely chopped cilantro (can also use parsley)
Fried ripe plantains
Side salad
Avocado slices (lime slices, and hot sauce to taste)

1
In a large sauté pan or frying pan, heat the olive oil over medium low heat and add the onions, garlic, bell peppers, achiote, cumin, chili powder, paprika, and oregano, cook for about 5-7 minutes or until the onions and peppers are soft.
2
Add the tomatoes, mix well and cook for another 5 minutes.
3
Add the cooked peas, carrots, and shredded turkey or chicken. Mix well and cook for a few minutes.
4
Add the cooked rice, soy sauce, and turkey or chicken broth to taste. Stir well and cook for about 5-10 minutes. Taste and add salt and additional seasoning to taste.
5
Stir in the finely chopped cilantro or parsley, and serve with fried ripe plantains, avocado slices and/or side salad.