Arroz con Pollo with Salsa Verde

Show: Food 911Episode: Arroz Con Pollo Problem/Cordon Bleu Blow-up

Rated: 5 stars out of 5Rate itRead users' reviews (84)

RECIPE
COMMENTS & REVIEWS(84)

Cook Time:
1 hr 15 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: 20 min
Cook: 1 hr 15 min
Total:: 2 hr 0 min

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Ingredients

1 (3-pound) whole chicken, cut into 10 serving pieces
4 tablespoons olive oil, divided
Salt and freshly ground black pepper
4 teaspoons ground cumin
11/2 tablespoons dried oregano
2 teaspoons sweet paprika
1/2 teaspoon cayenne pepper
2 dried chorizo sausages (about 1 1/4 pounds), cut into 1-inch chunks
1 Spanish onion, chopped
2 garlic cloves, minced
1 red bell pepper, seeded and chopped
2 bay leaves
2 cups long grain white rice
1 (15-ounce) can diced tomatoes with liquid
3 cups low-sodium chicken broth, warm
1 cup pimento stuffed green olives

Directions

Preheat oven to 350 degrees F.

Rinse the chicken pieces and pat dry. In a small bowl, blend 2 tablespoons oil, salt, pepper, cumin, oregano, paprika and cayenne. Rub each piece of chicken with the spice paste and refrigerate for at least 20 minutes for the flavor to develop.

In a heavy, ovenproof casserole with lid, heat remaining 2 tablespoons oil. Fry the chorizo over medium heat until it is crispy and renders its fat. Remove the chorizo with a slotted spoon and drain on paper towels. Place the chicken in the pan, skin side down, and brown on all sides, about 10 minutes Remove from pan and set aside. Make a sofrito by sauteing the onion, garlic, bell pepper and bay leaves; cooking until the vegetables are very soft and almost dissolved. Stir in the rice so the grains are well coated with the sofrito.

Add the tomatoes and broth, season with salt and pepper. Return the chorizo and chicken to the pan. Bring the mixture to a boil and let simmer for 5 minutes. Cover and transfer pot to oven. Bake for 20 minutes or until the chicken is done and the rice is tender and has absorbed the liquid. Scatter the olives on top of the chicken and rice before serving.

Salsa Verde:

1 jalapeno pepper, seeded and minced
1/4 cup fresh cilantro leaves
1/4 cup blanched almonds, toasted
1/2 cup olive oil
1 lime, juiced

To prepare the Salsa Verde: In a mortar and pestle or food processor, mash together all ingredients to form a loose paste. Garnish Arroz Con Pollo with Salsa Verde before serving.

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Comments & Reviews

recipe Arroz con Pollo with Salsa Verde
Dawn Milton, WA 10-31-2009
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Very flavorful!
Rated: 4 stars out of 5

I made this for my husband since Arroz con pollo is his favorite dish. The flavors were amazing! I only made 1 change..... using 1/4 tsp of cayenne pepper. Problem is, the rice and chicken weren't done after 20 minutes in the oven, or even after 30 minutes. I went 40 minutes and the rice was overcooked and goopy. I think next time I will use boneless, skinless chicken, drain the tomatoes, reduce the amount of broth by 1/4 cup and try stirring after it's been in the oven 15 minutes, then cook for an additional 20 minutes.Read more
recipe Arroz con Pollo with Salsa Verde
SABRINA fairfax, VA 09-01-2009
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Where To Find Dried Chorizo and Smoked Paprika
Rated: 4 stars out of 5

The only place I've found it, (and we have many, many Latino markets in our area), is at World Market. One package should be... enough and it will give you a different result than the fresh, though I'm sure that's good, too. Also, I notice that they've changed the ingredients list a bit. Back when the recipe was first posted, it called for "smoked paprika", for which I hunted and hunted, finally coming to the conclusion that the Badia paprika was smoked, (at least according to some information I found on their website), even though it doesn't say so on the packaging. Badia is one of the cheaper brands you find in the International/Latino sections in grocery stores such as Shoppers. Anyway, now they call for "sweet paprika", perhaps because nobody could find smoked. I've since found smoked in other places and I would suggest you try it if you can find it as you will get a different result. Other than that, it does take a long time to make but it is satisfying. 4 stars because it takes a long time and you have to round up so many ingredients, (though that can be fun). Probably worth making with a package of skinless/boneless chicken thighs, though, for ease and thrift. Thigh meat is actually very low in fat and very flavorful. My two cents.Read more
recipe Arroz con Pollo with Salsa Verde
David Abington, PA 08-13-2009
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So good
Rated: 5 stars out of 5

I love making this recipe for people and seeing how they react when they taste it!
recipe Arroz con Pollo with Salsa Verde
Susan Flemington, NJ 08-06-2009
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A lot of Flavor!!
Rated: 5 stars out of 5

I have been making this meal for a couple of years and we love the flavors in this meal. It is definitely not the typical... arroz con pollo from south america that we are accustomed to, be we love it. I have made it in a large casserole dish as well as in a dutch oven and has come out great either way. Read more
recipe Arroz con Pollo with Salsa Verde
Ann Bethpage, NY 07-29-2009
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fabulous!
Rated: 5 stars out of 5

What more can you say than that?
recipe Arroz con Pollo with Salsa Verde
Ginnie Chino, CA 07-20-2009
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Cooked it last night
Rated: 3 stars out of 5

it was ok. My sons really liked it and my oldest even asked if there were any leftovers and went back for a second plate... about an hour later. I couldnt find dried chorizo (even in southern california) at my local store so tried using Linguica (a dried porteguese sausage).. I think next time I will try the wet chorizo. And used some pre cooked chicken breasts I had ,, I will definatly try it with the whole chicken next time. I think I over toasted my almonds ,, anyway ,, I will try this again and see If I like it better myself. At least I know its something my family liked. Read more