Chicken With Rice (Arroz Con Pollo)
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
44
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
1 cup
Sofrito (recipe follows)1 cup
Alcaparrado1 tsp
Ground Cumin1 pinch
Ground Cloves4 cups
Grain Rice (long-)1 cup
Olive Oil20 cloves
Garlic (peeled)1 large
Cilantro (bunch, washed)Directions:
1
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
2
Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching
3
Cook, turning as necessary, until well browned on all sides, about 10 minutes
4
Remove the pieces as they are done and set aside
5
Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening
6
When all the chicken is removed from the pan, add the Sofrito and alcaparrado
7
Season, to taste, with salt and pepper
8
Raise the heat to high and boil until most of the water is evaporated from the Sofrito
9
Add the cumin and cloves
10
Stir in the rice until coated with oil
11
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
12
Cook over high heat until the level of liquid reaches the rice
13
Stir gently and reduce the heat to low
14
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
15
Fluff the rice with a fork
16
The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter
17
Either way, garnish with the red pepper before serving
18
Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle
19
Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green
20
Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops
21
Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days
22
Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped
23
With the motor running, add the remaining ingredients 1 at a time and process until smooth
24
The sofrito will keep in the refrigerator for up to 3 days
25
It also freezes beautifully