Arroz Con Pollo

By NailCandy

Seen on the Today show during Latino Month

Ingredients

• RICE:
• 1 1/2 lbs chicken (a whole chicken, about 3lbs worth, cut into 8 pieces)
• skin on bones in; or the parts you prefer such as thighs and breast. The key is to leave the bones and skin in for flavor.
• 3 garlic cloves
• 1 tsp salt
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp pepper
• 1/2 C fresh Seville orange juice (substitute 1/4c orange juice, 1/8c lime juice, 1/8c lemon juice)
• 3 C Valencia rice
• 1 tsp saffron threads
• 3 T olive oil
• 1/2 C thinly sliced chorizo
• 1 yellow onion finely chopped
• 1 red pepper finely chopped
• 1 6.5oz jar red pimentos, drained, liquid reserved, finely chopped (plus more sliced into thin strips for garnish)
• 2 T sweet smoked paprika
• 1 tsp ground coumin
• 1 tsp oregano
• 1 bay leaf
• 1 8oz can tomato sauce
• salt & pepper
• 1 12oz can of beer (like Budweiser)
• 1 qt of low sodium chicken broth
• 1/2 c frozen peas, thawed and cooked

Details

Servings 8
Adapted from nbclatino.com

Preparation

Step 1

1) Start by marinating the chicken: Smash the garlic to a paste(if using minced don't bother) with the salt & transfer to a large bowl. Stir in the cumin, oregano, pepper, and Seville orange juice. Toss the chicken parts i the marinade until coated. Cover and refrigerate for at least 2 hours.

2) To prepare the rice, place in a medium-sized bowl. Stir the saffron threads into 2 cups of warm water. Add the water to the rice, stirring to combine. Set aside.

3) Make a sofrito. Cook chorizo in olive oil in a 6-7qt dutch oven over a medium-high heat, stirring until some fat is rendered, about 3 minutes. Add onions, red pepper, pimentos and cook, stirring until softened, about 5 minutes. Add paprika, cumin, oregano, bay leaf and cook, stirring another 5 minutes, or until onions are translucent and peppers are tender.

4) Add tomato sauce and chicken (reserving the marinade) to the pot, cover and cook for 10-12 minutes, turning the chicken over once. Add the reserved marinade, beer, chicken stock, and reserved pimento liquid to the pot. Bring to a boil over a high heat. Add the rice, reduce heat to low, cover and allow to simmer for about 20 minutes, or until the rice is cooked and tender. Most of the liquid will thicken but the final consistency should be that of a stew like risotto.

5) Allow to rest for about 5 minutes. Garnish with thinly sliced red pimentos and/or peas.

serves 8-10