Jewels' Delicioso Arroz Con Pollo

By susanwadle

Ingredients

• 2 whole chickens, each cut into 10 pieces (the whole breast cut into 4 pieces)
• salt, pepper, cumin, paprika
• grapeseed oil for browning
• 1 onion diced
• 2 shallots diced
• 2-4 cloves garlic diced
• 3 cups brown kalijira rice (can use any brown rice or white rice - white needs less liquid and cooks faster)
• 6 -8 cups chicken stock
• small handfull of finely chopped flat-leaf parsley

Details

Servings 8
Adapted from cookingwhim.blogspot.com

Preparation

Step 1

Season the chicken pieces liberally with salt, pepper, cumin and paprika

Heat pan (high med. heat). If you make the full recipe you may have to use high heat or 2 burners, moving the pan about to distribute the heat evenly. Add a couple of glugs of oil to coat the pan. Place chicken in pan skin side down first.

Brown both sides. Remove chicken and set aside.

Lower heat. Add onion, shallots, garlic, and rice and saute for a minute or two. Add stock and stir. Place chicken back in pan, skin side up, spoon stock over the top of each piece, and cover with a lid or foil. You can either simmer on the stove or put in the over at 375 degrees (what I did).

Cook about an hour.

Check on the rice to make sure it doesn't dry out too soon and spoon broth on top of chicken halfway through. After removing from oven, let stand for a few minutes. Sprinkle parsley over the top.