Arroz Con Pollo Recipe

Spain and Latin America are popular for dishes that are rich in juicy chicken pieces and spiced rice, like the popularly consumed paella. One other such rice-chicken dish that is an original from Puerto Rico is the arroz con pollo, which is close in taste to the paella. The preparation features pan-fried chicken pieces served on a bed of spiced paella rice. The final result is a wholesome and sumptuous meal fit for a relaxed date night or a solo night in. Follow the recipe below to put together an authentic arroz con pollo.

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Arroz Con Pollo Recipe

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Course

Main Dish

Cuisine

Spanish

Cook Time

75 minutes

Servings

people MetricUS Imperial

Ingredients

• 1/4 cup achiote oil
• 4 pound Chicken cut into 10 peices
• 1/2 cup sofrito
• 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
• 1 tsp ground cumin
• a pinch of ground cloves
• 4 cups long grain rice
• 5 cups reduced-sodium chicken broth
• 2 large roasted red peppers cut into 1/4" strips
• Fine sea or kosher salt and freshly ground black pepper

Achiote Oil

• 1 cup olive oil
• 2 tbsp achiote (annatto) seeds

Sofrito

• 2 medium spanish onions cut into large chunks
• 4 Italian frying peppers or Cubanelle peppers cored, seeded and cut into large chunks
• 20 garlic cloves peeled
• 1 large bunch cilantro
• 7-10 ajices dulces
• 1 pound ripe tomatoes cored & cut into chunks
• 1 large bell pepper seeled and cut into large chunks

Course Main Dish Cuisine Spanish Cook Time 75 minutes Servings people MetricUS Imperial Ingredients 1/4 cup achiote oil 4 pound Chicken cut into 10 peices 1/2 cup sofrito 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives 1 tsp ground cumin a pinch of ground cloves 4 cups long grain rice 5 cups reduced-sodium chicken broth 2 large roasted red peppers cut into 1/4" strips Fine sea or kosher salt and freshly ground black pepper Achiote Oil 1 cup olive oil 2 tbsp achiote (annatto) seeds Sofrito 2 medium spanish onions cut into large chunks 4 Italian frying peppers or Cubanelle peppers cored, seeded and cut into large chunks 20 garlic cloves peeled 1 large bunch cilantro 7-10 ajices dulces 1 pound ripe tomatoes cored & cut into chunks 1 large bell pepper seeled and cut into large chunks

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Instructions

For the Achiote Oil

1. Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds start to sizzle. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

For the Sofrito

1. Chop the onion and Cubanelle or Italian peppers in a food processer until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will stays fresh in the refrigerator for up to 3 days.

For the Arrozo con pollo

1. In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling.
2. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside.
3. Adjust the heat under the pan so the chicken browns without the oil darkening.
4. When all the chicken is removed from the pan, add the Sofrito and alcaparrado.
5. Season, to taste, with salt and pepper.
6. Raise the heat to high and boil until most of the water is evaporated from the Sofrito.
7. Add the cumin and cloves and stir in the rice until coated with oil.
8. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1”), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork.
9. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Garnish with the red pepper before serving.