arroz con pollo like you never tasted!

Name: Arroz con Pollo Like You Never Tasted!
Prep time: 1 h
Cook time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: ## MARINADE FOR CHICKEN; 6 - chicken thighs, skin on (you can use other pieces if you wish; 6 clove(s) garlic, mashed or micro-planed; 1 teaspoon(s) salt; 1 teaspoon(s) vinegar; 1/2 teaspoon(s) pepper; 1/4 teaspoon(s) hot pepper flakes; ## BALANCE OF INGREDIENTS; 1-2 tablespoon(s) oil; 1 large onion, diced; 1 large green pepper, diced; 1/4 teaspoon(s) red pepper flakes; 1 3/4 cup(s) chicken stock; 1/4 cup(s) water; 1 15oz can(s) tomato sauce; 2 tablespoon(s) cilantro, fresh, chopped; 3 cup(s) rice; 1/2 cup(s) pimentoed olives, sliced; 1 tablespoon(s) capers, rinsed; ## CHICKEN FINAL MARINADE; 1 teaspoon(s) olive oil; 2 teaspoon(s) vinegar; 2 tablespoon(s) fresh cilantro, chopped; 1/4-1/2 cup(s) roasted red pepper, chopped roughly

(1 RATING)

78 Pinches 1 Photo

Sherry Peyton

Las Cruces, NM

Updated on Oct 9, 2011

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: http://mybestcookbook.wordpress.com

Rate

prep time 1 Hr

cook time 1 Hr

method ---

yield 6 serving(s)

Ingredients

MARINADE FOR CHICKEN
6 - chicken thighs, skin on (you can use other pieces if you wish
6 cloves garlic, mashed or micro-planed
1 teaspoon salt
1 teaspoon vinegar
1/2 teaspoon pepper
1/4 teaspoon hot pepper flakes
BALANCE OF INGREDIENTS
1-2 tablespoon oil
1 large onion, diced
1 large green pepper, diced
1/4 teaspoon red pepper flakes
1 3/4 cups chicken stock
1/4 cup water
1 15oz cans tomato sauce
2 tablespoons cilantro, fresh, chopped
3 cups rice
1/2 cup pimentoed olives, sliced
1 tablespoon capers, rinsed
CHICKEN FINAL MARINADE
1 teaspoon olive oil
2 teaspoons vinegar
2 tablespoons fresh cilantro, chopped
1/4-1/2 cup roasted red pepper, chopped roughly

How To Make arroz con pollo like you never tasted!

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)

Step 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.
Step 3

Add stock, water, tomato sauce,and cilantro, cover, reduce heat and cook 20 minutes.
Step 4

Add the rice olives and capers, and simmer covered until oven pre-heats to 350.
Step 5

Place in oven for 20 minutes, check, add water if necessary, and return to cook for 10 minutes. Rice should be cooked.
Step 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.
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