Arroz Con Pollo

Arroz Con Pollo




This is one of my favorite dishes, and frankly this is the best rice I've made for this dish yet. I've had so many variations on Arroz con Pollo, but this is my favorite so far. It has such a wonderful blend of spice, flavor and texture.




EQUIPMENT
Cutting Board
Sharp Knife
Plate
Lrg. Pan
Measuring Spoons
Liquid Measuring Cup
Dry Measuring Cup
Wooden Spoon (or spatula)
Tongs




INGREDIENTS
2lbs. Bone in, Skin on Chicken Thighs
Salt and pepper
3T Olive Oil
1 Yellow Onion, finely chopped
1 Green bell pepper, chopped
1 Red bell pepper, chopped
3 Garlic cloves, chopped
2 Roma (or similar) tomatoes, seeded and chopped
1/2t Cayenne Pepper
2 Bay Leaves
2T Tomato Paste
1C Basmati Rice
1 1/2t. Sazon Seasoning* (you can use pre-packaged but it's SO easy to make your own)
1/2t Saffron Threads
3C. Low-sodium chicken broth
Hot Sauce of choice, to taste
2T Cilantro, chopped
2T Parsley, chopped


*SAZON SEASONING
1T Ground Coriander
1T Ground Cumin
1T Paprika
1T Garlic Powder
1T Salt



Season chicken. Heat oil over medium-high heat. Sear thighs, turn once 8-10 minutes per side. Transfer to a plate, set aside.




Drain half the oil, return to heat. Add onion, peppers, garlic, tomatoes, cayenne and bay leaves. Cook, stirring until onion begins to brown. Stir in tomato paste. Cook, stirring until it begins to caramelize.




Add rice, sazon and saffron. Cook, stirring 2-3 minutes. Pour in stock, season with salt, pepper and hot sauce. Bring to a boil, reduce heat to maintain a simmer.




Place chicken back in pan, skin side up. Cook partly covered 25-30 minutes. If skin has lost crispness after being in the pan, place it under the broiler for a couple minutes.




Remove bay leaves, sprinkle with cilantro and parsley over rice. Gently stir, can be served directly out of pan.



Serve with fresh tortillas, or just dig in with a fork!



Comer!