Arroz Con Pollo
Arroz Con Pollo
This is a very basic dish, chicken with rice, which is served throughout Latin America. The seasonings change from country to country but the basic concept is the same regardless of where you eat it. The nice thing about it is that you can make it all in one pot.
• 4 chicken thighs, skin on
• 1 bell pepper, cut in large dice
• ½ red onion, cut in small dice
• 1 celery stalk, cut in large dice
• 1 garlic clove, sliced thin
• 1 tablespoon tomato paste
• 2 tablespoons vegetable, corn, or canola oil
• 2 teaspoons ground cumin
• ¼ cup chopped fresh cilantro
• 1 14 oz can diced tomatoes
• 2 cups chicken broth
• 1 cup rice
• kosher salt and freshly ground black pepper
Add the cooking oil to a large pot or dutch oven and heat over medium high heat. Pat the chicken thighs with paper towels to remove the moisture on the skin. Sprinkle with some salt and pepper. Once the oil is hot in the pot, place the chicken thighs, skin side down and allow to brown, for about 4 to 5 minutes. Turn the thighs and allow to brown on the other side for an additional 4 to 5 minutes. The chicken will not be fully cooked. Remove the chicken to a plate.
Drain all but 2 tablespoons of fat from the pot. Add the bell pepper, the onion, and the celery to the pot and sauté for about 5 minutes. Add the garlic, the tomato paste, and the cumin to the pot and sauté for about 1 more minute.
Using a sieve drain the liquid from the tomatoes into a measuring cup. Add the chicken broth to the measuring cup until it is a full two cups of liquid. Add the liquid to the pot. Add the rice to the pot and stir mixing all the ingredients evenly. Add the chicken back to the pot on top of the liquid and rice mixture. Cover the pot and reduce the heat so the ingredients are at a bare simmer. Simmer until the liquid is almost fully absorbed. This can take anywhere from 20 to 30 minutes depending on how much liquid remains in the tomatoes. There will be a little liquid bubbling around the edges when done. Remove the pot from the heat and allow to rest covered for about 30 minutes. The remaining liquid will absorb into the rice.