Savory Arroz Cabezon – A Hearty Recipe for Food Lovers
Welcome to my kitchen! As a chef who specializes in Brazilian and American cuisine, I am excited to introduce you to a delicious recipe today. Get ready for an explosion of flavors with my Arroz Cabezon recipe, inspired by my travels to different parts of the world.
Arroz Cabezon is a traditional dish from Mexico, made with boneless skinless chicken thighs, lean pork, and various spices and seasonings. This dish is flavorful without being overly spicy, so it’s perfect for anyone who loves bold flavors but doesn’t want their tastebuds overwhelmed.
This recipe was developed with love and care, combining my culinary expertise with my passion for discovering new ingredients and techniques. So whether you’re cooking for your loved ones or hosting a dinner party, this Arroz Cabezon recipe is sure to impress your guests.
So grab your apron, gather your ingredients, and let’s get started on this culinary journey together!
Why You’ll Love This Recipe
Get ready to experience a flavor explosion with the mouth-watering arroz cabezon recipe. If you’re looking for a dish that is a fusion of Brazilian and American cuisine, this recipe is perfect for you. With its unique blend of spices and irresistible aroma, it will entice even the pickiest eater.
The tender boneless skinless chicken thighs and lean pork add substance to the dish while allowing the other flavors to steal the show. The addition of Spanish onion, garlic cloves, cumin, oregano, and chili powder creates an explosion of flavors that will make your taste buds dance.
The red wine vinegar provides a tangy twist to the dish, while the paprika adds depth and warmth to the aromas creating a symphony of tastes that deserves nothing less than a standing ovation.
This recipe isn’t just about tastes; It also showcases colors and textures. The gorgeous oranges give pops of fresh color to these warm spices led by black pepper. It’s like adding sprinkles of sunshine to each plate.
The arroz cabezon recipe will bring warmth and comfort to your family dinners, it’s fit for a HosterÃa El Cruce in Spain where locals gather reminiscently or perhaps you will uncover it during your adventurous travels at Señor Frog in Miami Beach or even in a humble abode hosted by Campesinos Receta De. This recipe has proven itself stapled in a plethora of cultures and cuisines, being an easy go-to meal that never disappoints.
Once you try this delicious arroz cabezon recipe, we guarantee that it will become one of your favorites, bringing excitement to your dinner parties or cozy family meals every time you serve it.
Ingredient List
Arroz Cabezon Recipe Ingredients
Here are the list of ingredients you need to make this flavorful Arroz Cabezon recipe:
- 3 lbs boneless skinless chicken thighs
- 3 lbs lean pork, cut into large squares (1 1/2 inches)
- 2 achiote paste bars
- 2 cups red wine vinegar
- 1 tbsp salt
- 4 garlic cloves
- 1 Spanish onion, chopped
- 1 tsp black pepper
- 2 tsp cumin powder
- 1 tbsp dried oregano
- 2 tsp chili powder
- 2 tsp paprika
Note: You can find Achiote paste bars in Latincuisine grocery stores, but if they are not available, you can use achiote powder or substitute for annatto seeds.
Keep these ingredients on hand so you can whip up this dish anytime.
The Recipe How-To
Now that we have all the ingredients, let’s start cooking this delicious Arroz Cabezon recipe.
Step One: Marinating the Proteins
- Cut 3 lbs of boneless, skinless chicken thighs and 1 lb of lean pork into large squares.
- In a blender, mix 1 Spanish onion, 4 garlic cloves, 1 tsp of salt, and ½ tsp each of black pepper, cumin, oregano, chili powder, and paprika. Add ⅓ cup of red wine vinegar to the mixture.
- Rub the chicken and pork with this mixture, cover it with plastic wrap and store in the refrigerator for at least an hour.
- Soak 2 achiote paste bars in 2 cups of red wine vinegar, until it dissolves.
- In a skillet over medium heat, cook the marinated chicken and pork for about 30 minutes, until they are well-done.
Step Two: Cooking the Arroz Cabezon
- Using the same skillet where you cooked the meat, add 2 tbsp of olive oil and cook for a minute using medium heat.
- Add 1 diced Spanish onion and sauté until they turn golden brown.
- Add 4 cups of water to the skillet and bring it to a boil.
- Pour 2cups of arroz cabezon (also known as Spanish rice) onto the boiling water.
- Mix in the soaked achiote paste bars with red wine vinegar and a can of Spam, along with salt to taste.
- Cover the skillet pot with foil and lower fire to low heat. Let it cook for around 30 minutes or until water has evaporated
- Once done set aside covered for at least another ten minutes to rest.
And that’s it! This recipe can be a bit challenging but the result is truly worth it. You can be sure that your tables will be filled with delicious aromas and flavors typical of the best Puerto Rican cuisine.
Now, let’s move on to some tips to help you perfect this dish.
Substitutions and Variations
When cooking, it is always important to have some room for creativity and experimentation. In this case, the Arroz Cabezon recipe can be modified to suit your taste preferences or dietary requirements. Here are some substitutions and variations you might want to try:
1. Meat alternatives – If you prefer not to use chicken or pork, you can substitute them with beans or fish. For instance, black beans would make a perfect vegetarian option, while cod or shrimp can add an extra level of flavor and texture.
2. Spices – If you like some extra heat and kick, consider swapping chili powder with cayenne or red pepper flakes. Alternatively, if you prefer milder flavor notes, tone down the black pepper or oregano, or use smoked paprika instead of regular paprika.
3. Citrus – The original recipe calls for oranges, but you can also try other citrus fruits such as lime or lemon. These acidic flavors balance out the richness of the meat and add a refreshing tanginess.
4. Wine – Red wine vinegar gives the dish a distinctive sharpness and depth, but feel free to experiment with different types of wine that match your taste buds. White wine or sherry are good alternatives that work well with chicken and pork.
5. Vegetables – To add more nutrition and color, include chopped vegetables such as bell peppers, tomatoes, carrots or zucchini in your rice dish.
6. Other rice dishes – Finally, there are many variations of rice dishes from different countries that share some similarities with Arroz Cabezon. For example, in Puerto Rico they make “arroz con gandules”, which contains pigeon peas and ham; in Spain they cook “paella,” which includes saffron and seafood; in Mexico they prepare “arroz rojo,” which is similar to Spanish rice but has additional ingredients like tomato sauce or garlic. Experimenting with these dishes can lead you to a new culinary world you’d never imagined!
Remember, cooking is all about having fun, being creative, and enjoying the food you make!
Serving and Pairing
Arroz Cabezon is a flavorful and comforting dish that’s perfect for sharing with friends and family. This hearty dish pairs well with a variety of sides and drinks, making it a versatile option for any occasion.
To create a balanced meal, I recommend serving Arroz Cabezon with some simple roasted vegetables, such as broccoli or carrots. These vegetables will add a fresh crunch to the meal and help balance out the richness of the rice.
For those looking for an additional side, consider serving some black beans or Spanish rice along with the Arroz Cabezon. The rice and beans will complement each other nicely, creating a perfect balance of flavors.
To elevate your Arroz Cabezon experience, I suggest pairing it with a fruity red wine such as Zinfandel or Grenache. Alternatively, if you prefer to stick with traditional Latin-American beverages, opt for some refreshing orange juice or a classic mojito.
Arroz Cabezon is also great for sharing at parties or events. It can be served as the main dish, or even used as a filling in delicious tacos or tostadas. Additionally, it makes for a great outdoor meal when camping or having a picnic with friends and family.
With so many different side options and beverage pairings, there’s no doubt you’ll find the perfect combination to suit your tastes. So grab your loved ones and enjoy this flavorful and satisfying meal together!
Make-Ahead, Storing and Reheating
Now that you’ve successfully cooked the perfect Arroz Cabezon recipe, it’s time to talk about storing and reheating options.
To make this dish ahead of time, I suggest cooking the Arroz Cabezon without adding in the boneless chicken thighs or lean pork. Once the rice is completely cooked, allow it to cool before transferring it to an airtight container. Store the rice in the refrigerator for up to three days.
When you’re ready to serve, reheat the rice in a large pot over medium heat until it’s warmed through. In a separate skillet, cook the boneless chicken thighs and lean pork until they reach an internal temperature of 165°F. Add them into the warm Arroz Cabezon mixture and stir well. This will ensure every bite is equally flavorful and delicious.
For those who want to store leftovers, simply store in an airtight container and refrigerate for up to three days or freeze for up to three months. When reheating from frozen, gently reheat in a saucepan over low heat until heated through.
To add a touch of freshness to your leftover Arroz Cabezon recipe, squeeze some fresh orange juice over top and sprinkle with chopped cilantro before serving.
So now that you know how easy it is to make this delicious dish ahead of time and store it for later, there’s no excuse not to enjoy your Arroz Cabezon any day of the week!
Tips for Perfect Results
As a chef specializing in Brazilian and American cuisine, I know that great recipes are not just about following steps, but also making small adjustments that can take a dish from good to outstanding. Here are some tips to make sure your arroz cabezon turns out perfectly:
1. Use a heavy-bottomed pan. This will help distribute the heat evenly and prevent the rice from sticking to the bottom.
2. Don’t stir too much. When the rice is cooking, it releases starch that helps create a creamy texture. However, stirring too much can break up that starch and result in clumpy rice.
3. Be patient with the chicken and pork. The key to tender and juicy meat is to cook it slowly over low heat. It may take longer, but it’s worth it.
4. Don’t be afraid to adjust the seasoning. Recipes are just a starting point – everyone’s taste is different. Taste as you go and adjust the salt, pepper, and spices as needed.
5. Let it rest before serving. Once your rice is cooked, let it rest for a few minutes before serving. This will give the flavors a chance to meld together and result in an even more delicious dish.
By paying attention to these small details, you’ll be amazed at how much tastier your arroz cabezon will be. So grab your ingredients, follow the recipe how-to, and get ready to enjoy a flavorful meal that combines Brazilian and American flavors in one delicious dish!
Bottom Line
In conclusion, the arroz cabezon recipe is a delicious and flavorful dish that you won’t want to miss out on. With its combination of aromatic spices, tender chicken and pork, and tangy pibil sauce, this meal is both satisfying and memorable. Whether enjoyed at home with family or ordered at a restaurant like HosterÃa El Cruce or Casa Tina, the arroz cabezon recipe offers a taste of traditional Brazilian and American cuisine.
By following my detailed instructions and tips, you can recreate this delicious dish with ease. Just remember to use high-quality ingredients, such as boneless skinless chicken thighs and achiote paste bars, for the best results. And if you’re feeling adventurous, feel free to experiment with substitutions and variations to make the recipe your own.
So why not give the arroz cabezon recipe a try? Whether you’re in Miami Beach or de pisuerga, this dish is sure to impress your taste buds and satisfy your hunger. So grab a fork and dig in – you won’t be disappointed!
Arroz Cabezon Recipe
Ingredients
- 3 lbs boneless skinless chicken thighs
- 3 lbs lean pork, in large squares
- 1 1/2 achiote paste, bars
- 1/2 cup red wine vinegar
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 tablespoon cumin
- 1 tablespoon black pepper
- 1/2 cup Spanish onion
- 4 garlic cloves
- 4 bitter oranges
- salt
Instructions
- In a blender, add the juice of the bitter oranges.
- Then add half to an entire large Spanish onion.
- Also add two tablespoons of garlic or four cloves.
- They will be blended, along with the other items.
- Now add the black pepper, cumin, dried oregano, chili powder and paprika.
- Season with a little bit of salt to taste.
- Pour half cup of red wine vinegar.
- And finish by adding the Achiote bars, you can find these at Latin supermarkets or ask at a Specialty store for condimented Annatto.
- Blend of the ingredients, to create a deep red sauce.
- Put chicken and pork in a large pot.
- Pour in the blended ingredients and make sure to mix them well.
- Cook,covered at a low to medium heat for two hours.
- To plate, place a cup of cooked white or yellow rice and then a cup of the Cabezón sauce over the top.
- You can also use the Achiote sauce to marinate other meats -- like fish.
Add Your Own Notes
Nutrition
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.