Arroz con Pollo

👥 6 servings
🗣️ English (detected)
category: Rice, Beans & Grains
counters: One Pot
aka: chicken and rice, arroz con pollo a la latina, yellow rice with chicken, pollo con arroz
slack: narrow — once the lid goes on it stays on: rice stirred while it absorbs turns to paste at the bottom and stays hard on top
washing-up: the Dutch oven
keeps: 2 days — the rice hardens cold and comes back if you steam it, not if you microwave it dry
step: The crust under the rice is a good thing, not a burnt one. Scrape it up when you fold and it goes through the pot.
#rice #chicken #sofrito #one-pot #latin #dinner

From: John Chen's Tabular Recipes

🥘 Ingredients

  • bone-in chicken thighs 3 lb
  • kosher salt 2 tsp
  • ground cumin 1 tsp
  • olive oil 2 Tbs
  • yellow onion 1 large
  • green bell pepper 1 large
  • garlic 5 cloves
  • plum tomatoes 2
  • cilantro stems ¼ cup
  • long-grain white rice 2 cups
  • achiote powder 1 tsp
  • dried oregano 1 tsp
  • bay leaf 1
  • chicken stock 3 ½ cups
  • frozen peas 1 cup
  • pimiento-stuffed olives 0.33 cup
  • cilantro leaves ¼ cup

🍳 Cookware

  • Dutch oven
  1. 1
    The rice cooks in the liquid the bird gave up, which is the move this whole section is built on.
  2. 2
    Brown bone-in chicken thighs , kosher salt , ground cumin in olive oil in a Dutch oven for 10 min .
  3. 3
    Soften @&( timer with yellow onion , green bell pepper , garlic , plum tomatoes , cilantro stems for 8 min .
  4. 4
    Toast @&( timer with long-grain white rice , achiote powder , dried oregano , bay leaf for 2 min .
  5. 5
    Simmer @&( timer covered with chicken stock for 22 min , undisturbed.
  6. 6
    Rest @&( timer off the heat for 10 min , then fold in frozen peas , pimiento-stuffed olives , cilantro leaves .
  7. 7
    Once the lid goes on, leave it.

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