This recipe is an amalgamation of a bunch of recipes I have tried over the years. It can be adjusted for spice and using brown or white rice. It’s a versatile and delicious meal that will become one of your favorites.
What you’ll need:
A heavy bottom pot with a tight fitting lid that’s oven safe
Ingredients
6-8 bone in skinless chicken thighs
2 chorizo sausages (links) skinned and diced
4 tablespoons of olive oil – divided
1 each small yellow, red and orange pepper – seeded and diced
4 teaspoons of cumin
2 teaspoons of sweet paprika
1 ½ teaspoons oregano
½ teaspoon cayenne
2 teaspoons each salt and pepper
1 medium sweet onion chopped
2 cloves of garlic smashed
2 bay leaves
2 cups long grain white rice (you can substitute brown rice but adjust the liquid according to package instructions)
1 15oz can of diced tomatoes – I use fire roasted tomatoes
3 cups of low sodium chicken broth
1 ½ cups of frozen peas
Preheat the oven to 350 – degrees
Remove the skin from the chicken, rinse and pat dry. In a small bowl take 2 teaspoons of olive oil and add to it the cumin, paprika, oregano, cayenne, salt and pepper – it will become like a loose paste. (You may need more salt and pepper, but you can adjust the seasoning when you cook the veggies). Put the rinsed, skinned and dried chicken into a large bowl and pour the paste all over the chicken. With your hands, move the chicken around in the paste. Keep moving and rubbing the chicken until everything is coated. Cover with plastic wrap and set aside for 30 minutes and up to overnight.
In a heavy bottom pot, heat the remaining 2 tablespoons of olive oil. Fry the diced chorizo over medium heat until crispy about 5-8 minutes. Remove the cooked chorizo when it’s done and drain it in a bowl lined with paper towel. Now place the chicken into the pot and brown on both sides about 10 minutes. Remove the chicken to a plate and add your peppers, garlic, onion (called a sofrito) and bay leaves and cook them down until they are very soft, about 8 to 10 minutes. This is where you can start to taste for salt and adjust as you go. Add your rice and stir until the rice is coated with the sofrito.
Sauté for a few minutes and add the tomatoes and broth. Test again for salt and pepper and adjust as you want. Return the chorizo and chicken to the pot (making sure the chicken is submerged) and simmer on the stove top for 5 minutes. Now cover and transfer to the oven and cook for 20 minutes (more if you are using brown rice) and the chicken is done.
Pull the pot out and sprinkle the frozen peas in. Cover and let sit for 10 minutes. You’re ready to dish it up and enjoy!
Arroz con Pollo
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Loading...This recipe is an amalgamation of a bunch of recipes I have tried over the years. It can be adjusted for spice and using brown or white rice. It’s a versatile and delicious meal that will become one of your favorites. What you’ll need: Heavy bottom pot with lid and oven safe
Ingredients
- Ingredients
- 6-8 bone in skinless chicken thighs
- 2 chorizo sausages (links) skinned and diced
- 4 tablespoons of olive oil – divided
- 1 each small yellow, red and orange pepper – seeded and diced
- 4 teaspoons of cumin
- 2 teaspoons of sweet paprika
- 1 ½ teaspoons oregano
- ½ teaspoon cayenne
- 2 teaspoons each salt and pepper
- 1 medium sweet onion chopped
- 2 cloves of garlic smashed
- 2 bay leaves
- 2 cups long grain white rice (you can substitute brown rice but adjust the liquid according to package instructions)
- 1 15oz can of diced tomatoes – I use fire roasted tomatoes
- 3 cups of low sodium chicken broth
- 1 ½ cups of frozen peas
Instructions
Preheat the oven to 350 - degrees
Remove the skin from the chicken, rinse and pat dry. In a small bowl take 2 teaspoons of olive oil and add to it the cumin, paprika, oregano, cayenne, salt and pepper it will become like a loose paste. (You may need more salt and pepper, but you can adjust the seasoning when you cook the veggies. You can adjust the seasoning then). Now stir all the ingredients until you get a thin paste. Put the rinsed, skinned and dried skin into a large bowl and pour the paste all over the chicken. With your hands, move the chicken around in the paste. Keep moving and rubbing the chicken until everything is coated. Cover with plastic wrap and set aside for 30 minutes and up to overnight.
In a heavy bottom pot, heat the remaining 2 tablespoons of olive oil. Fry the diced chorizo over medium heat until crispy about 5-8 minutes. Remove the cooked chorizo when it’s done and drain it in a bowl lined with paper towel. Now place the chicken into the pot and brown on both sides about 10 minutes. After 10 minutes or when the chicken is browned, remove the chicken to a plate and add you peppers, garlic, onion (called a sofrito) and bay leaves and cook them down until they are very soft, about 10 minutes. This is where you can start to taste for salt and adjust as you go. After 10 minutes, add your rice and stir until the rice is coated with the sofrito.
Sauté for a few minutes and add the tomatoes and broth. Test again for salt and pepper and adjust as you want. Return the chorizo and chicken to the pot (making sure the chicken in submerged) and simmer on the stove top for 5 minutes. Now cover and transfer to the oven and cook for 20 minutes (more if you are using brown rice) and the chicken is done.
Pull the pot out after the rice is done and sprinkle the frozen peas in. Cover and let sit for 10 minutes. You’re ready to dish it up and enjoy!
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