Arroz con Pollo Recipe

Method18 steps · about 1 hr 30 min

1. 1

   Step 1: Trim excess fat from the chicken pieces and season with 1 teaspoon of salt.

   Uses 8 bone-in skin-on chicken thighs/drumsticks (about 2 1/2–3 lb total) · One teaspoon salt for chicken

2. 2

   Step 2: Heat the olive oil (4 tablespoons) in a large, heavy sauté pan or pot over medium heat.

   Uses 4 tablespoons Olive Oil

3. 3

   Step 3: When the oil is hot but not smoking, add the chicken, skin-side down. Cook for 5 minutes, then turn and cook for another 5 minutes.

   Brown first side, then repeat five minutes after turning · 5 minUses Heated olive oil · Salt-seasoned trimmed raw chicken pieces

4. 4

   Step 4: Take the pan off heat. Transfer the seared chicken to a plate and loosely cover it with foil while preparing the base; the chicken finishes cooking later in the same dish.

   Uses Seared partially cooked chicken, reserved separately

5. 5

   Step 5: Do not wash the pot. Return it to medium heat and add the onions (1 Medium). Cook for 2–3 minutes, stirring frequently.

   Saute diced onion in chicken pan · 3 minUses Pan oil and chicken browning juices after removing chicken · 1 Medium Onion (finely diced)

6. 6

   Step 6: Add the garlic (3–4), tomato paste (2 tablespoons), 1½ teaspoons salt, oregano, paprika (½ teaspoon), turmeric (¼ teaspoon), cumin (¼ teaspoon), and black pepper (¼ teaspoon). Stir well to combine and cook for 1–2 minutes, stirring frequently.

   Cook garlic tomato paste and seasonings · 2 minUses Sauteed onion in chicken browning pan · 3–4 garlic cloves, minced · 2 tablespoons Tomato Paste · Remaining one-and-a-half teaspoons rice-base salt · ½ teaspoon Dried Oregano · ½ teaspoon Paprika · ¼ teaspoon Turmeric · ¼ teaspoon Cumin

7. 7

   Step 7: Carefully add the white wine (¼ cup) to deglaze the pot while gently scraping any bits from the bottom of the pan. Cook for 1 minute, or until most of the wine has evaporated.

   White-wine deglazing until mostly evaporated · 1 minUses Cooked seasoned onion-garlic-tomato base · ¼ cup White Wine

8. 8

   Step 8: Rinse the two cups long-grain white rice under separate fresh water until it runs clear and drain well. Add the prepared rinsed rice to the base with four cups chicken broth, one cup measured cooking water and bay leaf (1). Stir to combine.

   Uses Prepared deglazed chicken-rice base · 2 cups Long Grain White Rice · Fresh water as needed to rinse rice; drain afterward · 4 cups Chicken Broth · 1 cup Water · 1 Bay Leaf

9. 9

   Step 9: Raise the heat to medium-high and bring the liquid to a boil, stirring frequently.

   Uses Raw rinsed rice in seasoned broth

10. 10

    Step 10: Return the reserved seared chicken to the boiling rice broth, arranging it in a single layer.

    Uses Boiling seasoned rice broth · Reserved seared chicken pieces

11. 11

    Step 11: Once boiling again, reduce the heat to medium and simmer for 8–10 minutes, stirring occasionally.

    Simmer rice and chicken · 10 minUses Chicken and raw rice together in boiling broth

12. 12

    Step 12: The rice should now be visible on the surface and should no longer sink to the bottom when stirred.

    Uses Rice-chicken mixture after initial simmer

13. 13

    Step 13: Stir everything well, lower the heat to low, cover, and cook for 20 minutes, stirring halfway through.

    Cook covered · 20 minUses Rice visible on the surface of the reducing broth with chicken

14. 14

    Step 14: Check the chicken reaches at least 165°F (74°C) with a food thermometer in the thickest part, away from bone. Continue cooking if needed. Taste the rice and add the separate optional finishing salt (to taste) only if needed, then stir.

    Uses Covered-cooked chicken and rice · Additional salt to taste at end, optional; quantity unspecified

15. 15

    Step 15: Raise the heat to medium-low and slowly add the beer while stirring. Cover and cook for 5 minutes.

    Cook with beer · 5 minUses Cooked chicken-rice checked for chicken doneness · 12 fluid ounces light beer, at room temperature

16. 16

    Step 16: Reduce the heat to low and cook for another 10–15 minutes.

    Final simmer · 15 minUses Beer-added chicken-rice after five-minute covered phase

17. 17

    Step 17: Taste the rice. If not fully tender, cover and steam over low heat up to another fifteen minutes, checking until done.

    Optional further steaming only if rice is not fully tender · 15 minUses Chicken-rice after final ten-to-fifteen-minute low-heat phase

18. 18

    Step 18: Garnish with sweet peas and pimentos, if desired. Serve warm.

    Uses Fully cooked tender chicken-rice · Canned Sweet Peas (drained and rinsed, for garnish (optional)) · Canned Pimentos (drained and rinsed, for garnish (optional))