I've had an idea to make arroz con pollo for a few weeks now. The dish is a simple, yet very flavorful, dish that consists of some spice, some chicken and some rice. (The spanish translation of arroz con pollo means rice with chicken - go figure!) It is a dish that is common throughout Latin America and the Caribbean. I've never been to either place however I have had the dish in a Spanish restaurant.
I would not call this recipe as authentic as other available recipes. Basically, this is because I did not add any threads of saffron. Then again, there are literally hundreds of ways to make this dish (and a number of countries that claim their dish's "authenticity") so it is somewhat unclear what is authentic and what is not. Technically, saffron might not even be a necessary ingredient. (It is.) But, as I was pulling from my needs-to-be-replenished pantry for this dish, I was somewhat limited. Nonetheless, the recipe turned out fantastic. It does have a basic sofrito: diced onions, garlic, bell pepper, and spices sauteed in olive oil. It is a very easy, stove-top, one pan dish. It makes a ton and would be great to have for your next dinner!
Yield: About 4-5 generous servings
- 1/2 tsp salt
- 1/4 tsp oregano
- 1/4 tsp freshly ground black pepper
- 1/2 Tbsp red wine vinegar
- 4 skinless, boneless chicken breasts, cut into chunks
- 2 Tbsp olive oil
- 2 large bell peppers, sliced
- 1/2 Tbsp smoked paprika
- 2 tsp cumin
- 1 medium onion, diced
- 5 cloves garlic, minced, divided
- 1jalapeno pepper, diced
- 4 scallions, diced
- 2 cups long grain brown rice
- 2 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes with oregano and basil, undrained
- 1/2 cup water
- 1/4 - 1/2 cup diced green olives
- hot sauce
- salt and pepper
- Combine salt, oregano, pepper, 3 cloves minced garlic, and 1/2 Tbsp red wine vinegar in a large ziploc bag. Toss chicken to coat; marinade for 15 minutes. Let sit and prepare rest of ingredients.
- Heat oil in a large pan. Add chicken and cook until lightly brown over medium heat, about 6-8 minutes. Remove from pan.
- Add the bell peppers, jalapeno, scallions, paprika, cumin, 2 cloves minced garlic, and onions to the pan; sprinkle with a pinch of salt, cooking for 5 minutes until vegetables begin to soften.
- Stir in rice and cook for one minute, being careful not to burn it.
- Add the broth, water, and undrained tomatoes. Return chicken to pan and bring to a boil. Stir.
- Reduce heat to low. Cover and simmer until rice is tender, about 20-30 minutes. Remove from heat.
- Stir in olives and serve with as much hot sauce as you wish.
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