Arroz Con Pollo
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