Arroz con Pollo Like You Never Tasted!

Sherry Peyton

By
@SherryPeyton

This is unconventional. It takes some time. Great food usually does. Recipe comes from Cook's Illustrated folks. I make it a lot. I eat a lot. I am content. This is NOT just chicken and rice. This is sublime. If you like this recipe visit my site for more: mybestcookbook.wordpress.com


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Serves:

6

Prep:

1 Hr

Cook:

1 Hr

Ingredients

MARINADE FOR CHICKEN

6
chicken thighs, skin on (you can use other pieces if you wish
6 clove
garlic, mashed or micro-planed
1 tsp
salt
1 tsp
vinegar
1/2 tsp
pepper
1/4 tsp
hot pepper flakes

BALANCE OF INGREDIENTS

1-2 Tbsp
oil
1 large
onion, diced
1 large
green pepper, diced
1/4 tsp
red pepper flakes
1 3/4 c
chicken stock
1/4 c
water
1 15oz can(s)
tomato sauce
2 Tbsp
cilantro, fresh, chopped
3 c
rice
1/2 c
pimentoed olives, sliced
1 Tbsp
capers, rinsed

CHICKEN FINAL MARINADE

1 tsp
olive oil
2 tsp
vinegar
2 Tbsp
fresh cilantro, chopped
1/4-1/2 c
roasted red pepper, chopped roughly

Directions Step-By-Step

1
Mix marinade together and place chicken in it for 15 minutes or longer. (other pieces of chicken can be used, such as legs or breasts. Sticking with one type makes cooking uniform)
2
Meanwhile, in a oven-ready pot, add oil, onion, green pepper, and hot pepper flakes, and cook until softened. Add chicken and saute until lightly browned on both sides.
3
Add stock, water, tomato sauce,and cilantro, cover, reduce heat and cook 20 minutes.
4
Add the rice olives and capers, and simmer covered until oven pre-heats to 350.
5
Place in oven for 20 minutes, check, add water if necessary, and return to cook for 10 minutes. Rice should be cooked.
6
Remove chicken, discard the skin and fork the meat off the bones. Compose the final marinade and add to the chicken. Then add the chicken back into the rice, stir, and let sit long enough to rewarm.

About this Recipe

Course/Dish: Chicken, Rice Sides
Regional Style: Mexican
Hashtags: #stew, #Tomato