Arroz con Pollo by Daisy Martinez
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
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. 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. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), 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. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ICOOPER10.
1/4 cup Achiote Oil, recipe follows1 (3 to 4-pound) chicken, cut into 10 piecesFine sea or kosher salt and freshly ground black pepper1/2 cup Sofrito, recipe follows1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives1 teaspoon ground cuminPinch ground cloves4 cups long-grain rice5 cups homemade or store-bought reduced-sodium chicken broth2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)
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. 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. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.
When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.
Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), 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. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ICOOPER10.
Nutritional Info Amount Per Serving
- Calories: 455.8
- Total Fat: 27.0 g
- Cholesterol: 56.2 mg
- Sodium: 1,086.0 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 1.7 g
- Protein: 17.8 g