Pollo Con Arroz De Maíz Estilo Hondureño Honduran Style Chicken And Split Corn Soup Food

MARMAHóN CON POLLO (HONDURAN COUSCOUS WITH CHICKEN)

Steps:

• Place chicken in a pot large enough to accommodate chicken with water without overflowing. Add just enough cold water to cover chicken and bring to a boil.
• Season with salt, 1/2 of green bell pepper, 2 garlic cloves (crushed), bay leaf, 1 celery rib and 1/2 of the chopped onion.
• As soon as it starts boiling, lower the heat to medium and skim off foam that accumulates on the surface. Cook uncovered for about 35 minutes.
• Remove chicken from liquid and let cool before shredding. Drain cooking liquid to separate solids. Reserve liquid.
• In a large skillet, heat olive oil over medium heat, add butter. Let foam subsides and add the rest of the onion, celery, remaining of green and red peppers and garlic.
• Cook until onion turns translucent.
• Add marmahón (pearl couscous). Stir for about 3-4 minutes.
• Add carrots, shredded chicken, 3½ cups of the cooking liquid and curry powder. Check for salt, adjust if needed.
• Cover and simmer for 8-10 minutes, stirring occasionally. Let it rest for 2-3 minutes.
• Garnish with cilantro leaves.

ARROZ CON POLLO (DOMINICAN STYLE CHICKEN & RICE)

Steps:

• Throw ALL the ingredients "EXCEPT" Rice & Water into a large pot.
• Cook over medium heat, stirring every so often.
• When liquid starts to diminish add the rice & water.
• Stir and bring to a boil.
• Reduce heat, cover & simmer for approximately 20 minutes. Enjoy! :).