Arroz Con Pollo-Rice With Chicken-Episode 441
Today I am speaking about another great one-pot meal, arroz con pollo. In Latin America, this is a staple dish that is as common as spaghetti and meatballs stateside! Most Latin cooks will put their own twist on this dish but you can be sure it will contain some similarities; one being the use of soffrito, a simple seasoning mix of onion, garlic, cumin, peppers, cilantro that is found commonly in the refrigerators in the kitchens of Latin cooks.
Arroz con Pollo w Cotija cheese and Jalapeno peppers.
The best chicken for this is bone-in skin on, thighs, wings, and drumsticks. The recipe is simple and takes about 30 minutes to get the whole thing in the oven. You will need a few ingredients you may not have, one being Goya Saizon a packet seasoning mix that brings much flavor and color. If I left it out I’d get some serious hate mail, so I am using it! You can find it on Amazon, see the link above, or in most grocery stores in the International section where Goya products are found.
I love adding pimento-stuffed green olives that I slice and toss in this dish, they bring a nice briney flavor that adds another dimension and helps to cut the heaviness of this dish. Peas are usually added at the end but I forgot to add them! The recipe is below-!
Resources for this episode:
Arroz Con Pollo
Ingredients
- Make Soffrito:
- 1 small onion
- 5 garlic cloves
- 2 cubanelle peppers (seeds removed)
- bunch cilantro
- 1 tsp cumin powder
- 1/2 tsp salt
- Place in a food processor and blitz to a rough paste set aside finished soffrito.
- 7 pieces of bone in skin on chicken
- 2 tsp olive oil
- 1 medium onion, diced
- 6 cloves garlic, chopped
- 1 cup sliced pimento-stuffed green olives
- 1 packet Saizon seasoning by Goya
- 3 cups medium-grain Calrose rice
- 4.5 cups chicken stock
- 1/2 cup soffrito
- 2 bay leaves
- salt and pepper to taste
- Sauce:
- 1/2 cup sour cream
- 1/4 cup mayo
- 2 tbs soffrito
- 1/2 tsp salt
- juice of 1 lime
- Add to bowl, whisk together, set aside for use on a finished plate of rice w chicken.
Instructions
- In a large dutch oven over medium-high heat add chicken and brown on both sides, set aside.
- In the same pot cook onion and garlic for 5 minutes stirring often.
- Add rice, olives, bay leaves, Saizon, cook for 5 minutes and stir frequently.
- Add salt, pepper, chicken stock, bring to boil, cover then place into a preheated 300-degree oven for 25 minutes.
- Remove from oven, flake the rice with a fork then serve chicken and rice on a plate, add some of the sauce on top.