Chicken with rice (Arroz con pollo)
Adapted from Daisy Martinez's "Daisy: Morning, Noon and Night." You can make sofrito (a mix of chopped onions, peppers, garlic, cilantro and tomatoes) or purchase a prepared version at Latin American food markets. For achiote oil, heat 2 tablespoons achiote seeds in 1 cup olive oil; when seeds start to sizzle, strain to use.
Ingredients
- 1/4 cup achiote oil or olive oil
- 2 chickens, cut up
- 1 tsp salt
- freshly ground black pepper
- 1 cup prepared sofrito
- 1/2 cup chopped pimento-stuffed olives
- 1 tsp ground cumin
- pinch ground cloves
- 4 cups long-grain white rice
- 6 cups chicken broth
- 2 large roasted red peppers, cut into 1/4-inch strips
Instructions
Heat oil in a Dutch oven over medium heat. Season chicken with half of the salt and pepper to taste. Place chicken pieces, in batches, skin-side down in the Dutch oven; cook, turning as needed, until well browned, about 10 minutes. Remove to a platter.
Add sofrito and olives to pot. Season with remaining salt and pepper to taste. Raise heat to medium high; cook until liquid has evaporated. Stir in cumin, cloves and rice.
Return chicken to pot. Pour in broth to cover rice by 1 inch. Heat to a boil; cook over high heat until liquid level reaches top of the rice, about 5 minutes. Reduce heat to low. Cover; cook until liquid is absorbed, rice is tender but firm and chicken is cooked through, 15-20 minutes. Fluff rice with fork. Garnish with roasted pepper strips.
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