Arroz con Pollo (Rice with Chicken)
(from largomason’s recipe box)
Sazón is a spice blend common in Latin American cooking. We developed this recipe with Goya Sazón with Coriander and Annatto (or con Culantro y Achiote). It can be found in the international aisle of most supermarkets; however, other brands will work. (One tablespoon of Goya Sazón equals about two packets.) If you can’t find sazón, use our homemade version. You can substitute 3/4 cup of chopped green bell pepper for the Cubanelle pepper. Allow the rice to rest for the full 15 minutes before lifting the lid to check it. Long-grain rice may be substituted for medium-grain, but the rice will be slightly less creamy.
Source: https://www.cookscountry.com/recipes/8990-arroz-con-pollo-rice-with-chicken
Ingredients
- 1 cup fresh cilantro leaves and stems, chopped
- 1 onion, chopped (1 cup)
- 1 Cubanelle pepper, stemmed, seeded, and chopped (3/4 cup)
- 5 garlic cloves, chopped coarse
- 1 teaspoon ground cumin
- 1/2 cup mayonnaise
- 3 1/2 tablespoons lemon juice (2 lemons), plus lemon wedges for serving
- Salt and pepper
- 6 (5- to 7-ounce) bone in chicken thigh, trimmed
- 1 tablespoon vegetable oil
- 2 cups medium-grain rice, rinsed
- 1 tablespoon Goya Sazón with Coriander and Annatto
- 2 1/2 cups chicken broth
- 1/4 cup pimento-stuffed green olives, halved
- 2 tablespoons capers, rinsed
- 2 bay leaves
- 1/2 cup frozen peas, thawed (optional)
Directions
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Adjust oven rack to middle position and heat oven to 350 degrees. Process cilantro, 1/2 cup onion, Cubanelle, garlic, and cumin in food processor until finely chopped, about 20 seconds, scraping down bowl as needed. Transfer sofrito to bowl.
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Process mayonnaise, 1 1/2 tablespoons lemon juice, 1/8 teaspoon salt, and 2 tablespoons sofrito in now-empty processor until almost smooth, about 30 seconds. Transfer mayonnaise-herb sauce to small bowl, cover, and refrigerate until ready to serve.
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Pat chicken dry with paper towels and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Heat oil in Dutch oven over medium heat until shimmering. Add chicken to pot skin side down and cook without moving it until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate; discard skin.
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Pour off all but 2 tablespoons fat from pot and heat over medium heat until shimmering. Add remaining 1/2 cup onion and cook until softened, 3 to 5 minutes. Stir in rice and Sazón and cook until edges of rice begin to turn translucent, about 2 minutes.
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Stir in broth, olives, capers, bay leaves, remaining sofrito, remaining 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper, scraping up any browned bits. Nestle chicken into pot along with any accumulated juices and bring to vigorous simmer. Cover, transfer to oven, and bake for 20 minutes.
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Transfer pot to wire rack and let stand, covered, for 15 minutes. Fluff rice with fork and stir in peas, if using. Discard bay leaves. Serve with mayonnaise-herb sauce and lemon wedges.