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Any recommendations for turning overly salty jerk chicken into arroz con pollo?

joonjoon | Dec 15, 201411:15 AM

Hey Chow,

So I made some jerk chicken thighs a few months back that were WAY TOO SALTY. It was like a salt lick. It's been sitting in the freezer since then and I've been contemplating ways to make it edible. I think the best bet is going to be a dish like arroz con pollo where you boil the chicken in water that will be absorbed by something else like rice.

I've only made arroz con pollo once before so I'm trying to come up with some kind of plan of attack, and I thought I'd come here to pick the Chow hive brain for anything I might be missing.

I'm thinking I will brown the chicken thighs nice and slowly and cook them about half way through. Then fry up some peppers onions and garlic. Add some low sodium chicken stock and water, rice (choices are brown long grain and white medium grain Japanese rice...not sure which would be better), then add chicken, cover and cook. Maybe add some beans to it.

A couple questions - what do I do with the skin? I don't mind flabby skin but a lot of people seem to discard the skin in arroz con pollo. What are your thoughts?

I feel like I should add something else to the rice for flavor. I'm thinking coconut milk or tomatoes. What would be better?

Do you think cooking it this way will solve the saltiness problem?

I'd also appreciate any other ingredient suggestions!

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