I have been seeing this recipe all over the internet and decided to give it a try. I tweaked the sauce to give it a little extra flavor and the results were delicious. My husband is not a fan of buffalo chicken so I was a little nervous about whether he would like this dish but he loved it. The brown sugar mellows the buffalo sauce to create a sweet and spicy dish that is sure to be a crowd pleaser.
If you’re looking for an easy and delicious chicken recipe that has some spice to it this is it. Chicken breast or tenders are cut into pieces and then coated with corn starch before being dipped in egg and lightly fried in vegetable oil. The chicken is then tossed with a spicy sauce before baking in the oven for 20 minutes. Just the right amount of time to make some perfect Jasmine rice to serve the Firecracker Chicken over. This recipe is medium spicy so add more chili flakes if you like your food very spicy or add less (or none) to keep the dish more mild.
My mother used to make this dish for our family quite often when I was younger. I love the combination of the spicy sausage, the tender chicken and the mixture of peas, olives and capers. There are so many wonderful flavors that come together beautifully in this Arroz Con Pollo. It is a very simple arroz con pollo and is ready in under an hour after you have marinated the chicken. Many arroz con pollo recipes call for using bone-in chicken but I prefer to use boneless. My family has a preference towards chicken breast but you can absolutely use boneless thighs if you prefer. In this recipe I used chicken tenders that were cut in half. You do not want the chicken pieces to be too small because you do not want them to be dry. I marinate the chicken in the morning so it has plenty of time to season. It’s best to place the marinade in a ziplock bag with the chicken and gently message it into the chicken. Remove most of the air from the bag before placing it in the refrigerator to marinate. A quick saute with the onions is all that is required before adding the rest of the ingredients. You want the chicken to finish cooking in the broth so it stays nice and tender.
Arroz Con Pollo originated in Spain but there are now several interpretations throughout Latin America and Spain. Most Arroz Con Pollo recipes call for using ham in the recipe. My mother liked things spicy so she substituted the ham for andouille sausage. The sausage is lightly browned and the rendered fat is used to sauté the chicken and onions. The andouille sausage adds a lot of flavor to the dish. The pinch of saffron is also important to the depth of flavors in arroz con pollo. You can play with the ingredients a bit; if you like olives add a few more, if you don’t like capers then add less. Use my recipe for arroz con pollo and make it your own.
Use brown rice instead of long grain white rice
Add red and green bell peppers when sautéing the onions
Use bone-in chicken instead of boneless
Add a cup of rinsed and drained black beans
Substitute chopped kale or spinach for the peas
Use a few dashes of hot sauce if you want to turn up the heat