Arroz con Pollo Like You Never Tasted!
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MARINADE FOR CHICKEN
chicken thighs, skin on (you can use other pieces if you wish
garlic, mashed or micro-planed
hot pepper flakes
BALANCE OF INGREDIENTS
green pepper, diced
red pepper flakes
cilantro, fresh, chopped
pimentoed olives, sliced
CHICKEN FINAL MARINADE
fresh cilantro, chopped
roasted red pepper, chopped roughly
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)
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.
Add stock, water, tomato sauce,and cilantro, cover, reduce heat and cook 20 minutes.
Add the rice olives and capers, and simmer covered until oven pre-heats to 350.
Place in oven for 20 minutes, check, add water if necessary, and return to cook for 10 minutes. Rice should be cooked.
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.
Last Updated: Tue, Sep 11, 2012