Chicken with Rice (Arroz con Pollo)

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Picture of Chicken with Rice (Arroz con Pollo) Recipe Photo: Chicken with Rice (Arroz con Pollo) Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 15 min
Prep
30 min
Cook
45 min
Yield:
6 servings
Level:
Intermediate
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Ingredients

  • 1/4 cup Achiote Oil, recipe follows
  • 1 (3 to 4-pound) chicken, cut into 10 pieces
  • Fine sea or kosher salt and freshly ground black pepper
  • 1/2 cup Sofrito, recipe follows
  • 1/4 cup alcaparrado or coarsely chopped pimiento-stuffed olives
  • 1 teaspoon ground cumin
  • Pinch ground cloves
  • 4 cups long-grain rice
  • 5 cups homemade or store-bought reduced-sodium chicken broth
  • 2 large bottled roasted red peppers, cut into 1/4-inch strips (about 1 1/2 cups)

Directions

In a paella pan or wide, shallow pan with a tight-fitting lid, heat the Achiote Oil over medium-high heat until the oil is rippling. Season the chicken with salt and pepper and add as many pieces skin side down to the pan as fit without touching. Cook, turning as necessary, until well browned on all sides, about 10 minutes. Remove the pieces as they are done and set aside. Adjust the heat under the pan, especially after you start removing chicken, so the chicken browns without the oil darkening.

When all the chicken is removed from the pan, add the Sofrito and alcaparrado. Season, to taste, with salt and pepper. Raise the heat to high and boil until most of the water is evaporated from the Sofrito. Add the cumin and cloves.

Stir in the rice until coated with oil. Return the chicken to the pan, pour in enough broth to cover the rice by the width of 2 fingers (about 1-inch), and bring to a boil. Cook over high heat until the level of liquid reaches the rice. Stir gently and reduce the heat to low. Cover the pan and cook until the liquid is absorbed, the chicken is cooked through, and the rice is tender but firm, about 20 minutes. Fluff the rice with a fork. The arroz con pollo can be brought to the table right in the pan or transferred to a large serving platter. Either way, garnish with the red pepper before serving.

Achiote Oil:

Heat the oil and annatto seeds in a small skillet over medium heat just until the seeds give off a lively, steady sizzle. Don't overheat the mixture or the seeds will turn black and the oil will turn a nasty green. Once they're sizzling, remove the pan from the heat and let stand until the sizzling stops. Strain and reserve in a jar with a tight-fitting lid at room temperature for up to 4 days.

*Cook's Note: Achiote seeds are a deep orange seed with a nutty flavor. They are available in many supermarkets and almost all Latin markets.

Yield: about 1 cup

Sofrito:

  • 2 medium Spanish onions (about 12 ounces), cut into large chunks
  • 3 to 4 Italian frying peppers or Cubanelle peppers, cored, seeded and cut into large chunks
  • 16 to 20 cloves garlic, peeled
  • 1 large bunch cilantro, washed
  • 7 to 10 ajices dulces (see Cook's Note*), optional
  • 4 leaves culantro (see Cook's Note*), optional
  • 3 to 4 ripe plum tomatoes (about 1 pound), cored and cut into chunks
  • 1 large red bell pepper, cored, seeded and cut into large chunks

Chop the onion and Cubanelle or Italian peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients 1 at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

*Cook's Note: Ajices dulces are little sweet peppers that look similar to the fiery hot Scotch bonnet or habanero peppers, only smaller. They have a wonderful fresh herbal flavor, almost like cilantro, but only a tiny bit of heat. Culantro is an herb with broad, round-tipped leaves. Its flavor is similar to cilantro, but much more intense. Both ajices dulces and culantro are available in Latin markets. If you cannot find them, simply increase the amount of cilantro to 1 1/2 bunches.

Yield: about 4 cups

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Newest Ratings and Reviews

Read all 91 reviews

  • on April 14, 2013

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    Excellent recipe! First time I've used culantro, and frankly i like it better than cilantro. I shredded a roasted chicken and stirred it in with the rice. I baked mine in the oven and once finished, topped it off with a little ranchero amd cheese, like you get in Mexican restaurants in the US. The results were divine. Definitely a keeper.

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  • on February 27, 2013

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    I had to make a special trip to the Hispanic foods store in my town for the annatto seeds, but it was SO worth it! I also used boneless skinless chx breasts cut in half, and used goya sofrito (had it on hand already instead of preparing my own. I cut the rice down to 2 cups and the chx broth (just used chx bullion cubes and water to 4 cups because i didn't have a pan large enough to accommodate any more rice/liquid/chx mixture. It turned out WONDERFUL!! SO TASTY! Very flavorful and lots of flavor depth. Don't skip on the annatto seeds, i think it makes a big difference! (and the packet of them only cost me .89 cents. I doused my finished product in puerto rican hot sauce called pique and it was phenomenal! I'll be sure to try more of Daisy's recipes soon.

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  • on January 26, 2013

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    Daisy Martinez is a delight to watch cook and I love her authentic, honest food. She's clean looking and neat and and very explicit in outlining her recipes. Her dishes are absolutely flavorful and I've proudly made them several times. Viva Daisy should be on Food Channel or Food Network more often.

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