Arroz Gordo Recipes

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GLAZED PORK



Glazed Pork image

This grilled (or broiled) slab of pork resembles Chinese roast pork. It is a vital component of arroz gordo, a dish from Macau. But it can easily stand on its own. Just be sure the meat is at least 2 inches thick so it will brown nicely without overcooking. Slice it to serve as an appetizer with strong mustard, or add it at the last minute to stir-fried mushrooms. You could substitute pork loin for the shoulder.

Provided by Florence Fabricant

Categories     barbecues, main course

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 8

1/2 cup dry white wine
2 tablespoons soy sauce
1 tablespoon Chinese oyster sauce
1 teaspoon sweet paprika
1/2 teaspoon cinnamon
5 tablespoons honey
1 1/2 tablespoons cornstarch
1 pound pork shoulder, about 6 inches long

Steps:

  • Combine wine, soy sauce, oyster sauce, paprika, cinnamon and honey in a saucepan. Add 2 tablespoons water. Bring to a simmer. Mix cornstarch with 2 tablespoons cold water and whisk into sauce. Cook until thickened. Remove from heat and let cool.
  • Place pork in a heavy resealable plastic bag. Add half the sauce and mix well with pork. Seal bag and refrigerate overnight. Refrigerate remaining sauce.
  • Bring pork to room temperature and heat a grill or broiler. Sear pork, turning once or twice, until glazed, browned and cooked through, 6 to 10 minutes, depending on the heat of the grill. A thermometer should read 145 degrees.
  • Just before serving, slice pork 1/2 inch thick. Baste with reserved sauce. Serve immediately if desired.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 0 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 256 milligrams, Sugar 9 grams

ARROZ GORDO



Arroz Gordo image

Arroz gordo, or fat rice from Macau, is reminiscent of paella, which is no surprise considering that Macau was a colony of Portugal, a country that shares many culinary traditions with its Iberian neighbor, Spain. Here, deliciously seasoned rice is studded with bits of duck and sausage and a host of other savory ingredients, all seasoned with a nod to Asia. Many of the components of this recipe can be prepared separately ahead of time and refrigerated, and in the case of the chicken, up to a week in advance and frozen. All that is needed is a quick reheat and last-minute assembly. This recipe calls for chicken, pork, sausage, clams and shrimp, but feel free to make substitutions. Plump mussels would be a fine stand-in for the clams, and you could even purchase Chinese roast pork to skip the step of roasting your own.

Provided by Florence Fabricant

Categories     dinner, project, main course

Time P2D

Yield 8 to 10 servings

Number Of Ingredients 26

1 cup golden raisins
1/2 cup plus 1 tablespoon sherry vinegar
1 cup plain croutons
4 tablespoons duck fat or chicken fat
1 1/2 tablespoons extra-virgin olive oil
1 medium-large onion, slivered
1 large red bell pepper, cored, seeded and slivered
Salt and pepper
1 1/2 tablespoons minced garlic
1/2 tablespoon tomato paste
1/2 teaspoon smoked paprika
2 prepared duck confit legs and thighs, available in many food stores and online
4 scallions, cut in 2-inch lengths
1 4-inch piece fresh ginger, sliced thin
3 cups jasmine rice
1/2 cup chicken stock
Glazed Pork (see recipe)
Turmeric Chicken (see recipe)
1 pound linguiça sausage, sliced
Chile Shrimp (see recipe)
Garlic Clams (see recipe)
4 hard-cooked eggs, halved
1 cup pitted green olives, preferably Portuguese
3 lemons, quartered
3 scallions, slivered on a slant, including green part
Chile powder, to taste

Steps:

  • Place raisins, 1/2 cup of the vinegar and 1 cup water in a small saucepan. Bring to a simmer, remove from heat and set aside. Toss croutons with 3 tablespoons duck fat in a skillet on medium heat until lightly browned. Set aside.
  • Heat oil in a heavy shallow saucepan that has a cover. Add onion, bell pepper and a teaspoon of salt, cover and cook on low about 20 minutes, stirring from time to time, until vegetables are soft. Uncover and continue to cook, stirring occasionally, until vegetables start to caramelize, another 20 minutes or so. Add garlic, tomato paste and paprika and continue to cook 30 minutes more, until oil starts to pool in pan. Deglaze pan with 1 tablespoon vinegar and season with salt and pepper. Remove from heat.
  • Place duck confit in a large pot, add 12 cups water, the scallions, ginger and 1 tablespoon salt. Bring to a boil, reduce heat to low, cover and cook 1 hour. Remove duck, strain broth and reserve, discarding scallions and ginger. Finely chop duck meat and fat and set aside.
  • Bring strained duck broth to a boil in the original pot, add rice, stir and cook 4 minutes. Drain well, discarding liquid. Spread rice on a sheet pan to cool 30 to 40 minutes.
  • Transfer rice to a large mixing bowl. Drain raisins and fold in, along with duck and the onion and bell pepper mixture. Use rice immediately to continue recipe or refrigerate up to 3 days.
  • Heat oven to 400 degrees. Grease a large, heavy casserole, at least 6 quarts, with the remaining duck fat. Add the rice, flattening the surface. Make a 2-inch hole, down to the surface of the pan, in the center of the rice. Place pan on medium-high heat for about 5 minutes, until rice starts to sizzle. Pour chicken stock into the opening, cover pan, cook just 5 minutes, then place in the oven for 30 minutes. Rice should be steamed, fluffy and crisped around the bottom and sides. Remove from oven and keep covered.
  • Reduce heat to 300 degrees. On a baking sheet or two, spread basted pork, basted chicken and sliced sausage. Bake meats about 10 minutes, until heated through. Remove from oven and cover sheet with foil.
  • Shortly before serving, uncover the rice. If you plan to serve the dish from its cooking vessel, scatter the croutons on top and arrange the pork, chicken and sausage over the rice. Otherwise transfer the rice to an ovenproof serving platter, add the croutons and arrange the pork, chicken and sausage on top. Place in the oven 10 minutes to reheat.
  • Remove from the oven and place the shrimp, clams, eggs, olives, lemons and scallions around the rice. Drizzle the pan sauce from the shrimp on top. Dust a little chile powder on the eggs and lemon wedges and serve.

ARROZ CON POLLO



Arroz Con Pollo image

Wonderful homey chicken dish. This is a recipe from a relative in Panama. Fluff the rice carefully with a fork before serving, and enjoy!

Provided by RPOVARCHUK

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 2h10m

Yield 8

Number Of Ingredients 17

¼ cup vegetable oil
1 (4 to 6 pound) whole chicken, cut into pieces
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 cloves garlic
1 (14.5 ounce) can stewed tomatoes
1 cup rice
2 teaspoons salt, or to taste
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 bay leaf
2 cups chicken stock, or as needed to cover
1 cup green peas
½ cup sliced black olives
½ cup raisins
¼ cup chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat vegetable oil in a Dutch oven over medium heat; cook and stir chicken pieces until browned, 5 to 10 minutes. Remove chicken with a slotted spoon and place on a plate. Cook and stir onion, green bell pepper, minced garlic, and whole garlic cloves in the same Dutch oven until onion is softened, about 5 minutes.
  • Return chicken to the onion mixture. Add tomatoes, rice, salt, oregano, black pepper, and bay leaf. Pour in enough chicken stock to cover all the ingredients.
  • Bake chicken-rice mixture in the preheated oven until rice is tender and chicken is no longer pink in the center and the juices run clear, about 1 hour and 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Stir peas, olives, raisins, and pimento peppers into the chicken-rice mixture. Bake until warmed through, an additional 15 minutes.

Nutrition Facts : Calories 534.7 calories, Carbohydrate 36.3 g, Cholesterol 142.4 mg, Fat 20.2 g, Fiber 3 g, Protein 50.5 g, SaturatedFat 4.6 g, Sodium 1104.9 mg, Sugar 9.5 g

FAT RICE



Fat Rice image

Provided by Abraham Conlon

Categories     Chicken     Rice     Shellfish     Marinate     Sausage     Clam     Shrimp     Advance Prep Required     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 44

Marinated chicken:
2 garlic cloves, finely chopped
2 tablespoons fresh lemon juice
1 tablespoon smoked paprika
2 teaspoons curry powder
2 teaspoons ground turmeric
6 skin-on, bone-in chicken thighs (about 3 pounds)
Raisins:
1/2 cup golden raisins
2 tablespoons Sherry vinegar or red wine vinegar
Soffritto:
2 tablespoons olive oil
2 red bell peppers, thinly sliced
1 large onion, thinly sliced
Kosher salt
4 garlic cloves, finely chopped
1 tablespoon tomato paste
1 teaspoon (or more) Sherry vinegar or red wine vinegar
1/2 teaspoon smoked paprika
Freshly ground black pepper
Rice:
Kosher salt, freshly ground pepper
4 tablespoons olive oil, divided
2 ounces cured Spanish chorizo, thinly sliced
3 1/2 cups low-sodium chicken broth
2 cups jasmine rice, rinsed
4 ounces Chinese sausage or andouille sausage, thinly sliced
Prawns and clams:
2 garlic cloves, finely chopped
1 tablespoon fermented black beans (optional)
1 tablespoon finely chopped fresh cilantro stems
1 tablespoon finely chopped pickled chiles (such as serrano or jalapeño)
6 large head-on prawns
1 pound Manila clams, scrubbed
1/2 cup dry white wine
Kosher salt
Assembly:
2 tablespoons gochugaru (coarse Korean red pepper powder)
1/2 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 lemons, quartered, seeds removed
Halved hard-boiled eggs, oil-cured black olives, green Spanish olives, pickled chiles (such as serrano or jalapeño), pickled sweet peppers (such as Peppadew or cherry), and thinly sliced scallions (for serving)
Ingredient info:
Gochugaru and fermented black beans can be found at Asian markets.

Steps:

  • For marinated chicken:
  • Whisk garlic, lemon juice, paprika, curry powder, and turmeric in a medium bowl; add chicken and toss to coat. Cover and chill at least 6 hours.
  • DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.
  • For raisins:
  • Bring raisins, vinegar, and 2 tablespoons water to a boil in a small saucepan, reduce heat, and simmer, stirring occasionally, until liquid evaporates, 8-10 minutes.
  • DO AHEAD: Raisins can be prepared 3 days ahead. Let cool, then cover and chill.
  • For soffritto:
  • Heat oil in a large skillet over medium heat. Add bell peppers and onion; season with salt. Cook, stirring often, until softened, 8-10 minutes. Reduce heat to low and cook, stirring occasionally, until vegetables are caramelized, 45-60 minutes.
  • Add garlic and tomato paste to skillet and continue to cook, stirring occasionally, until tomato paste begins to darken, 10-15 minutes longer. Mix in vinegar and paprika; season with salt and pepper.
  • DO AHEAD: Soffritto can be made 3 days ahead. Let cool, then cover and chill.
  • For rice:
  • Remove chicken from marinade; season with salt and pepper. Heat 2 tablespoons oil in a heavy 5-6-quart pot with a lid over medium-high heat. Cook chicken, skin side down, until skin is brown and crisp, 10-12 minutes; transfer to a plate. (You can remove bones at this point, if desired.)
  • Reduce heat to medium. Add chorizo to pot and cook, stirring often, until crisp, about 2 minutes; transfer to a small bowl.
  • Add soffritto to pot and cook, stirring constantly, until sizzling, about 1 minute. Add broth, scraping up any browned bits; season with salt (salting liquid adequately here is important for flavorful rice). Add rice, sausage, chorizo, and raisins. Stir and bring to a boil. Reduce heat, arrange chicken on top, cover pot, and simmer gently, until rice is tender, 20-25 minutes. Uncover; increase heat to medium-high. Drizzle remaining 2 tablespoons oil around edges of pot and cook, undisturbed, until underside of rice is crunchy, about 5 minutes longer.
  • For prawns and clams:
  • While rice is cooking, mix garlic, fermented beans, if using, cilantro stems, and chiles in a small bowl. Peel prawns, leaving heads and tails on. Devein, stuff cut side with garlic mixture, and set aside.
  • Combine clams and wine in a large skillet, cover, and cook over high heat, stirring often, until clams open (discard any that do not open), about 5 minutes. Using a slotted spoon, transfer clams to a large bowl.
  • Reduce heat to medium-low. Lightly season prawns with salt and cook in same skillet until opaque in the centers, about 2 minutes per side. Transfer prawns to bowl with clams; pour pan juices into a small bowl.
  • DO AHEAD: Prawns can be stuffed 1 hour ahead. Cover and chill.
  • For assembly:
  • Mix gochugaru, cayenne, and salt in a small bowl. Dip cut sides of lemon wedges into seasoning mix.
  • Top rice with prawns and clams and drizzle with reserved pan juices. Top with lemon wedges, eggs, olives, pickled chiles and peppers, and scallions.

ARROZ MORO (CUBAN BLACK BEANS AND RICE)



Arroz Moro (Cuban Black Beans and Rice) image

A simple, Cuban inspired dish of black beans and rice. Serve with grilled skirt steak, tacos, or fajitas!

Provided by Kate

Categories     Side Dish

Time 30m

Number Of Ingredients 5

1 tablespoon olive oil
4 garlic cloves, (minced)
2 cans (15 oz each) black beans, undrained
2 cups white rice ((I used basmati))
1¼ teaspoons kosher salt

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add garlic and cook for 30 seconds, stirring occasionally.
  • Add black beans (including the liquid), rice, salt, and 3 cups water.
  • Turn the heat to high and bring to a boil. Reduce heat to low and cover. Cook for 20 minutes, or until the water is absorbed.
  • Let sit for 5 minutes off the heat, covered. Fluff with a fork and serve.

Nutrition Facts : Calories 282 kcal, Sugar 1 g, Sodium 701 mg, Fat 2 g, SaturatedFat 1 g, Carbohydrate 55 g, Fiber 8 g, Protein 10 g, ServingSize 1 serving

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