Arroz con Pollo

OPEN SOURCE FOOD
22Ingredients
105Minutes
1360Calories

Ingredients

US|METRIC
  • 2 bone (less breasts and 4 bone-in thighs with skin on)
  • 4 tablespoons olive oil (divided)
  • salt
  • freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano (tablespoons)
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon cayenne pepper (this is about right...I think I used a whole tsp)
  • 1 pound chorizo (cut into 1-inch chunks)
  • 1 Spanish onion (chopped)
  • 2 garlic cloves (minced, I used my garlic cubes)
  • 1 red bell pepper (seeded and chopped)
  • 2 bay leaves
  • 2 cups long grain white rice (Carolina brand)
  • 15 ounces tomatoes (whole, with liquid, crush by hand)
  • 3 cups chicken broth (I used a free-range box of broth from Trader Joes)
  • 1 cup pimento stuffed green olives
  • 1 jalapeno pepper (seeded and minced)
  • 1/4 cup cilantro leaves (fresh)
  • 1/4 cup blanched almonds (toasted)
  • 1/2 cup olive oil
  • 1 lime (juiced)
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    Directions

    1. Preheat oven to 350 degrees F.
    2. Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and let sit for at least 20 minutes for the flavor to develop.
    3. In a heavy, cast iron enamel pot with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.
    4. Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. (Rice will settle, so make sure rice is NOT sticking to the bottom because it will burn.) Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.
    5. To prepare the Salsa Verde: In a food processor, blend together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.
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    NutritionView More

    1360Calories
    Sodium70% DV1670mg
    Fat142% DV92g
    Protein82% DV42g
    Carbs31% DV94g
    Fiber24% DV6g
    Calories1360Calories from Fat830
    % DAILY VALUE
    Total Fat92g142%
    Saturated Fat22g110%
    Trans Fat
    Cholesterol100mg33%
    Sodium1670mg70%
    Potassium1250mg36%
    Protein42g82%
    Calories from Fat830
    % DAILY VALUE
    Total Carbohydrate94g31%
    Dietary Fiber6g24%
    Sugars7g14%
    Vitamin A50%
    Vitamin C110%
    Calcium15%
    Iron50%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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