Arroz Con Pollo II

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"I could not stop thinking about the Arroz con Pollo by Jorge Ayala that won the Thowdown with Bobby Flay. It looked SO good.... So I decided to try and find it on the internet, but to no avail. I have no idea what Jorge's tastes like but I wanna try it! In the meantime, I came up with a version that is pretty tasty!"

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Ingredients

  • Adobo Seasoning:
  • 2 tablespoons kosher salt
  • 2 teaspoons granulated garlic
  • 1 teaspoon ground cumin
  • 2 teaspoons granulated onion
  • 1 teaspoon paprika
  • 2 teaspoons fresh ground black pepper
  • 2 teaspoons ground turmeric
  • 1 tablespoon dried oregano
  • ..................................................
  • Sofrito:
  • 1 large Spanish onions, finely diced
  • 1 medium red bell peppers, finely diced
  • 1 poblano peppers
  • 3 garlic cloves
  • ............................................
  • Arroz con Pollo:
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili oil
  • 4 chicken thighs, bone in, skin on ( I have also used 4 boneless skinless chicken breasts with good results)
  • 2 cups long grain white rice
  • 1 teaspoon cumin
  • 2 1/2 cups chicken stock
  • 1 (12 ounce) bottles beer
  • 1 cup frozen sweet peas
  • ....................................................
  • 1 cup Manzanilla Spanish olives with pimento

Preparation

Step 1

Mix together the Adobo seasoning in a small bowl.

Make the sofrito: Cut the onion, peppers, and garlic into a small dice and set aside.

Trim the chicken of any excess fat and season with Adobo seasoning.

Heat the olive oil and the chili oil in a large pot over medium-high heat until very hot. Season the chicken with Adobo. Save the leftovers in an airtight container.

Place the chicken skin side down in the oil and saute until golden brown. Remove chicken to plate.

Stir in sofrito and saute for 4-5 minutes. Add rice, chicken stock and beer and stir well. Add chicken chicken back into pot and stir well.

Cover the pot and turn heat to low and simmer until the liquid is almost absorbed, about about 10 - 15 minutes (or according to the package direction for your rice - minus 5 mninuts). Add peas and continue to simmer unil peas are warmed (about 5 minutes). After rice is cooked and the peas are warm add the olives and stir well.

Garnish with cilantro and serve with hot sauce and corn or flour tortillas on the side.
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REVIEWS:

Me and my family loved it! I did make some changes though. I used chicken breast and roasted them off in the oven. Then after I sauteed the onions and peppers for a few minutes, I then added the season mixture (not all of it, and minus the sat and pepper which I added by itself). I didn't use beer either. But it was the closest recipe of arroz con pollo I've tried that the most alike to the arroz con pollo I had in Ecuador!

Thanks! I added 1 teaspoon salt 1/2 teaspoon black pepper at the end. My cousins added hot sauce.

The flavors were excellent. I didn't have a poblano pepper but it still came out great. I didn't have beer either so I used chicken broth. I added a little Sriracha sauce to give it a little kick. I think next time I will try it with chicken breasts.





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