Family Tree Recipes

From Mimi’s recipe box

This struck my eye when I was going through Mimi’s recipe box, since as far as I knew no one in the family knew much about Spanish or Spanish cooking. I am not 100% sure who Bill Delicate was, but in discussion with my mom we are pretty sure that he is the father of my grandmother’s (Mimi) brother in law, who was a doctor. Not sure where or when he presumably became an “expert” in cooking Arroz con Pollo, that story warrants some more investigation. Despite the mysterious origins, it seemed like a good weeknight meal.

Ingredients assembled! Instead of cutting up a whole chicken, I went the lazy route and bought mine already cut. 2 chickens also seemed like a lot, so I used one. I had also never heard of Bijol seasoning, and google told me it is similar to Sazon, so that is what I went with.

The recipe did not say to do this, but I browned my chicken in batches first, because it typically gives more flavor, and I was hoping for less soggy chicken skin.

Then, as the recipe said, I sauteed the chopped veggies in oil until they were soft.

Then I stirred in the rice and seasoning, and put the chicken on top.

I added the water and cooked on low for about 30 minutes. The recipe card is a bit difficult to decipher, but I put in 3 and a half cups of water instead of 3, and my rice was a little to wet, so I would go with 3 for sure. I did not add the pimentos or peas because I didn’t have them on hand, nor did I add the olives or capers, since the “expert” apparently advises against it.

In full transparency, I completely forgot to take a picture of the finished meal the night we made it … instead you get a picture of the reheated leftovers the next day. Anyways, on to the recipe.