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Arroz con Pollo

January 28, 2009

Last night I had just planned to make a soup, but on a whim I decided to make Arroz con Pollo too.  I’m glad I did because Greg was feeling under the weather and soup, plush this chicken with rice dish are the best comfort foods.  This dish is also pretty hard to mess up, as far as I can tell.  Just use your favorite chicken pieces, some sliced chorizo and cook them up with some good rice.  Its hard to beat.  This recipe is adapted from one in Gourmet, and serves 4-6.

Ingredients:

Marinade:

2 T white vinegar

2 cloves garlic, minced

1 t salt

1 t dried oregano

1 whole chicken (about 3 1/2 lbs) or 4 whole legs (drumstick and thighs), or 2 chicken breasts and 2 whole legs

Rice:

1 T olive oil

2-3 small links Spanish chorizo, cut into 1/4″ slices

1 medium onion, chopped (optional)

1 small green bell pepper, chopped

2 cloves garlic, minced

1 t ground cumin

1 t dried oregano

3/4 t smoked hot paprika

3/4 t salt

1 bay leaf, broken in half

1 14 oz can whole plum tomatoes, tomatoes chopped and juices reserved

1/2 bottle (6 oz) of beer (not dark)

3/4 c chicken broth

1 c long-grain white rice

Directions:

For marinade- cut whole chicken into pieces, and remove all skin and excess fat from chicken pieces.  Make a paste out of the garlic by mashing garlic and 1 t salt together with the side of your knife.  In a bowl large enough for the chicken, combine vinegar, garlic paste and oregano.  Add chicken and rub marinade on chicken.  Cover and refrigerate for at least 1 hour (yeah right, I did this 30 min and it seemed okay).

Meanwhile, heat 1 T oil in a large skillet with a lid over medium heat.  Add chorizo and cook until fat begins to render, about 2-3 minutes.  Add garlic, onions and green pepper and cook, stirring occasionally, until softened- about 5 min.  Add cumin, oregano, paprika, 3/4 t salt and bay leaf and cook, stirring, for 1 minute.    Add chicken and marinade and cook, uncovered, for 10 minutes, stirring to coat the chicken in spices.

Remove chicken from pan and set aside.  Add tomatoes and their juices, beer, chicken broth and rice to pan and bring to a boil, making sure the rice is submerged.  Place chicken back in pan, just setting it on the liquid and trying not to disturb the rice to prevent it from floating to the top.  Reduce heat to medium low and cover pan with a piece of parchment or wax paper and the lid (this makes a better seal so it can steam).  Cook, stirring once or twice, until rice is tender, about 20-30 minutes.

Once rice is tender, remove the pan from heat and let stand, covered, for 5 minutes.  Discard paper and bay leaves and serve.  I removed the chicken from the bones, but left them in large pieces.

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One Comment leave one →
  1. Haley permalink
    July 22, 2009 8:13 pm

    Holy cow was this delicious. I added some red pepper flakes with the other seasonings for my heat loving husband, and it was deliciously spicy. This is definitely going on our repeat list. I love a one pot meal!

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