Discover how Brooklyn Chef Patrick Connolly and his family find adventure with food | Watch the 3rd episode ›

Home Cooking

Arroz con pollo rice dilemma


Home Cooking 30

Arroz con pollo rice dilemma

kpzoo | Mar 14, 2009 01:20 PM

Hi all, I've tried making arroz con pollo via numerous recipes - Gourmet, Cook's Illustrated, a few online recipes - but no matter what technique I use, some of the rice always stays crunchy.

I've tried the covered dutch oven method, the "cartouche" (round piece of parchment paper cut to fit) in pot method, and several others. No matter what I do - how much liquid I add, how often (or not often) I mix the rice during cooking, I cannot seem to end up with all the rice at the proper texture. There's always that unpleasant crunch in some grains.

I have no problem making all kinds of plain rice, so this has been quite frustrating. I'd like to try it again tonight. Can anyone provide some tips, or a foolproof online recipe?

Thank you!

Want to stay up to date with this post?

Recommended From Chowhound