I love cookbooks with contributions from different chefs. It adds variety to the cookbook and recipes within it. I always end up having such trouble choosing what recipe to make from a collaborative cookbook because each and every recipe sounds so tasty! Although one recipe in this specific cookbook did stand out to me: Arroz con Pollo.
Forty world class chefs have collaborated on a new cookbook, UNICHEF, to benefit the U.S. Fund for UNICEF, the Children’s Rights and Emergency Relief Organization. The United Nations Children’s Fund (UNICEF) works in 190 countries and territories worldwide to save and improve children’s lives by providing health care and immunizations, clean water, sanitation, nutrition, education, emergency relief, and more.
Each chef complements their recipe contribution with accompanying text sharing his or her personal relationship to food in formative years and the genesis of their life’s work. This cookbook contains recipes and stories from Marcus Samuelsson, Wolfgang Puck, Cat Cora, Jamie Oliver, Mario Batali, Michael Solomonov, and many others.
The author, Hilary Gumbel, is donating 100% of her royalties directly to the U.S. Fund for UNICEF, which means each purchase of this cookbook directly benefits the fund. To help spread the word, I wanted to share a recipe from the cookbook to give you a peek into the amazing recipes that are within.
This recipe for Arroz con Pollo, contributed by Chef Ingrid Hoffmann, is a great Sunday meal. This Arroz con Pollo recipe takes a bit of time but makes a ton of food and has really amazing flavor. I adapted the recipe slightly but it’s mostly intact.
Chef Ingrid Hoffmann’s Arroz con Pollo
From Unichef: Top Chefs Unite in Support of the World’s Children by Hilary Gumbel copyright © 2014,published by Glitterati Incorporated/www.GlitteratiIncorporated.com
Serves 4-6
Ingredients:
- 2-3 pounds chicken breasts and thighs
- 1 medium yellow onion, quartered, plus ½ yellow onion, thinly sliced
- 1 cup homemade or canned low-sodium chicken broth (240 ml)
- 1 cup beer (240 ml) (such as lager – I used Yuengling)
- 3 tablespoons Delicioso Adobo (20 g) (recipe below)
- 3 tablespoons Worcestershire sauce (45 ml)
- 1 cup chopped fresh cilantro leaves (16 g)
- 6 garlic cloves, roughly chopped
- 2 cups uncooked white rice (370 g)
- 1 cup fresh or frozen green peas (120 g)
- 2 medium carrots, finely diced
- 8 ounces green beans (240 g), trimmed and quartered
- 1 cup ketchup (240 g)
- 1 teaspoon salt (5 ml)
- 3 tablespoons unsalted butter (42 g)
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 cup pimiento-stuffed olives (230 g)
Delicioso Adobo (yields ~1/2 cup)
- 1 tablespoon lemon pepper seasoning (15 ml)
- 1 tablespoon garlic powder (15 ml)
- 1 tablespoon onion powder or flakes (15 ml)
- 1 tablespoon dried oregano (15 ml)
- 1 tablespoon parsley flakes (15 ml)
- 1 ½ teaspoon ground paprika (7 ml)
- 1 ½ teaspoon ground turmeric (7 ml)
- 1 ½ teaspoons grousnd cumin (7 ml)
- 1 tablespoon salt (15 ml)