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Arroz Con Pollo - Old Man Chef
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Chicken-Arroz
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Arroz Con Pollo

Course: Dinner
Keyword: chicken, rice
Servings: 4 people

Ingredients

Arroz con Pollo

  • ¼ cup olive oil
  • 7 oz chicken parts
  • ½ tsp salt
  • ½ tsp pepper
  • 4 tsp garlic minced
  • ¼ pound red onion diced to ¼ inch
  • 3 oz green pepper
  • 2 oz yellow pepper
  • 1 ½ oz canned green chili chopped
  • 3 oz Andouille sausage cooked & sliced
  • 1 tsp ground cumin
  • 3 bay leaves
  • 1 pint rice uncooked
  • 32 oz water
  • 1 oz low sodium chicken base
  • pinch saffron
  • 2 tbsp fresh cilantro
  • 1 ½ oz green cabbage shredded thin

Pico de Gallo

  • 4 oz roma tomato seeds removed
  • 2 oz green peppers diced
  • 2 oz red onion diced
  • 1 ½ tsp fresh jalapeno minced
  • ¼ tsp fresh garlic minced
  • 1 tbsp fresh cilantro chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 ½ tbsp fresh lime juice

Instructions

Arroz con Pollo

  • Heat oven to 375 degrees
  • Mix Pico de Gallo (recipe below) and marinate in refrigerator
  • Heat skillet over medium heat
  • Pat chicken dry, remove any excess fat and season with salt and pepper
  • Add oil to hot skill and brown chicken quarters, skin side down for 4 – 5 minutes
  • Drain any excess fat from pan and add garlic, sweating briefly
  • Add onions, bell peppers, green chilies and sausage. Sauté for 3 – 4 minutes until peppers begin to soften
  • In a separate kettle, heat water to boiling. Add chicken base, cumin, bay leaves and saffron
  • Place rice into 13×9 pan and add pepper, onion and sausage mixture
  • Pour chicken stock over rice and arrange chicken quarters atop rice
  • Cover pan with parchment and foil.
  • Place in oven for 20 – 25 minutes or until chicken reaches internal temperature of 165 degrees and rice is tender
  • Remove foil and parchment from pan and return to over to re-crisp chicken skin
  • Add to plate and top with cilantro, Pico de Gallo and shredded cabbage

Pico de Gallo

  • Combine all ingredients and let marinate for ½ hour in refrigerator