Arroz con pollo

Cook’s Complicated, er, Country, or America’s Test Kitchen or some one of those Christopher Kimball-related shows had a complicated recipe for Rice with Chicken. And you can watch the video here.

I made the recipe exactly as instructed (Karen please take note). But the roasting time of 20 minutes was 20 minutes too short. After 40 minutes in a 350 degree oven and 20 minutes of resting. It was perfect. And it was. Just exquisite. I would soooo make this again. And now that I know what I am doing I can do it without the anxiety. Just kidding. There’s always anxiety.

Gratuitous salad shot


Arroz con pollo recipe

Six chicken thighs, salted and peppered on both sides 

and then browned on both sides in a dutch oven.

While that is happening, 7-9 mins per side,

process a cup of cilantro

1/2 cup onion

1 cup green pepper

5 garlic cloves

1TB cumin

to a paste

Remove chicken from pan, pour of most of the fat (or not)

add 1/2 cup of chopped onion to the pot and

1TB Sazon

this is a Mexican seasoning mix. 

I used Culantro [yes, culantro is a thing, it’s not cilantro]

 and Achiote flavor (as they did in the show, Karen)

Then add 2 cups medium grain rice and sauté with onions and Sazon

Add 2.5 cups chicken stock

1 tsp salt

Bring to simmer, add the cilantro paste 

1/2 cup sliced green olives and 2 TB capers (rinsed if salted capers)

Remove the skin from the thighs and nestle them 

into the dutch oven cover and bake at 350 for 20-40 mins

Rest 15 minutes add 1/2 cup peas, fluff rice.

Good luck….buena suerte

It’s delicious but Jesus what a rigmarole.

Notes: Thats a holy hella lot of rice. 

I think 1.5 cups of rice and 2 cups of stock would be plenty.

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