Arroz con Pollo, ready to serve. Photo by Liddie Martinez
Video by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
Chicken soup is one of those magical dishes that conjure up the wise words spoken by our elders when we were feeling ill – Sana, sana, colita de rana. Si, no sanas hoy, sanaras mañana. Translated from Spanish to English: Heal, heal, frog tails. If you don’t heal today, you will heal tomorrow.
Ok, the English translation is not exactly the poetic equivalent of bubble, bubble, toil and trouble but in Spanish, it is enough so that you get the drift – it is a spell, also known as magic. When our grandmothers or Aunties uttered these words, the only thing more comforting and healing was the addition of a nice warm bowl of arroz con pollo and a nice fluffy pillow. Nobody likes to be sick. I’ve known many warrior types that turn into fussy, whiney infants at the first sign of a cough or scratchy throat so, arm yourself! Know the magic words and learn to make a delicious chicken soup that, once learned, will be requested by those in need forever.
The beauty of arroz con pollo is that it has many versions. If you don’t like cilantro, use flat Italian parsley. Like a citrus twist? – add a slice of lemon. Need a roasted red pepper undertone? – chop it up and stir in at the end. I tend to lean toward the one my dad makes and, when I am fussy and feverish, my dad is quick to come to the rescue. The recipe calls for chicken broth, store bought or homemade and the other major ingredient, shredded chicken, is always readily available, roasted and waiting at most supermarkets- all you have to do is debone and shred.
These easy and available ingredients make it convenient to throw together anytime and you don’t even have to be sick! Where most confusion begins and ends is in browning the rice. Use your cast iron skillet over medium heat and constantly stir with a wooden spoon. Don’t turn your back on it – it will burn and you will have to start over. And, no, you do not need to add oil or butter or anything- brown it in a dry, cast-iron skillet with an extra portion of patience and you will be fine. However, it should be said that if you added a couple tablespoons of olive oil when browning, the world would continue to spin, you just don’t need it so save the calories.
This soup is excellent served immediately and even better the following day. It can be stored in airtight containers and frozen in smaller portions to have it instantly available should the need arise.
Recipe
1½ Pounds shredded chicken
1 Cup Long Grain Rice, white rice
1 Medium Yellow Onion, chopped
3 Carrots, peeled and chopped
3 Red or Yukon Golden Potatoes, peeled, rinsed, and quartered
2 Ribs Celery, chopped
1 cup tomatoes, peeled and chopped
4 Cups Chicken Stock
2 Cups Water
6 Tablespoons Olive Oil, divided
4 Tablespoons Flour
2 Tablespoons Chicken Seasoning, like Emeril Essence
Salt and Pepper to taste
Fresh Cilantro and sliced lemon as garnish
In a Dutch oven heat 2 tablespoons of olive oil and add onions, celery, and carrots and sauté until onions are transparent. Add the flour and stir letting the flour cook for a couple of minutes. Add tomatoes and chicken stock and bring to a boil. Season with salt and pepper. Then add potatoes and chicken pieces, reduce heat to simmer.
Meanwhile, in a cast-iron skillet heat over medium heat and brown rice until golden brown. Add quickly to the soup pot being very careful as it will bubble up. Stir, cover with a tight-fitting lid and time on low for 23 minutes.
Stir well. Use lemon slices and cilantro to garnish soup when served.
Editor’s note: Liddie Martinez is the author of the popular award winning Chile Line Cookbook: Historic Recipes of Northern New Mexico, which is available online at www.pajaritopress.com.
