Arroz Con Pollo
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
60
Spice
49
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 large
Garlic Cloves (minced)2 tbsps
Orange Juice (fresh)2 tbsps
Lime Juice (fresh)2 tsps
Salt3 tsp
Black Pepper1 tbsp
Vegetable Oil1 tbsp
Unsalted Butter1 cup
White Wine (dry)2 tsps
Ground Cumin1.5 cups
Chicken Broth (low-sodium 12 fl oz)1.5 cups
WaterDirections:
1
Prepare chicken: Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth
2
Put chicken pieces in a large bowl and pour purée over them, turning to coat
3
Marinate chicken, covered and chilled, turning occasionally, 1 hour
4
Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry
5
Reserve marinade
6
Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch
7
Transfer chicken as browned to a plate, reserving fat in pot
8
Purée garlic, orange juice, lime juice, salt, and pepper in a blender until smooth
9
Put chicken pieces in a large bowl and pour purée over them, turning to coat
10
Marinate chicken, covered and chilled, turning occasionally, 1 hour
11
Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry
12
Reserve marinade
13
Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches, without crowding, turning occasionally, about 6 minutes per batch
14
Transfer chicken as browned to a plate, reserving fat in pot
15
Prepare rice and bake arroz con pollo: Put oven rack in middle position and preheat to 350°F
16
Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes
17
While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds
18
Add wine and bring to a simmer, then remove from heat
19
Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes
20
Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil
21
Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes
22
Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer
23
Return to a simmer
24
Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes
25
Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes
26
Discard bay leaf
27
Put oven rack in middle position and preheat to 350°F
28
Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes
29
While vegetables cook, heat saffron in a dry small skillet over low heat, shaking skillet, until fragrant, about 30 seconds
30
Add wine and bring to a simmer, then remove from heat
31
Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes
32
Stir in saffron mixture, bay leaf, tomatoes (including juice), broth, water, and reserved marinade and bring to a boil
33
Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes
34
Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer
35
Return to a simmer
36
Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes
37
Scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes
38
Discard bay leaf