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Food & Entertaining

ARROZ CON POLLO

Author: Chef Allan Schanbacher
Issue: February, 2008, Page 292
Serves 4 to 6

4 chicken legs and thighs (skinless is optional), washed and dried
Kosher salt, for seasoning chicken
Freshly ground black pepper, for seasoning chicken
2 tablespoons olive oil
1 1/2 cups diced onion
1 1/2 cups diced red pepper
1 cup diced poblano chile
3 cloves garlic, chopped
1 teaspoon ground cumin
2 teaspoons crushed dried Mexican oregano
Pinch of saffron threads
1 cup light Mexican beer
1 (14.5-ounce) can stewed tomatoes, crushed
4 ounces dried or cured Spanish chorizo sausage, cut into 1/4-inch slices
1/4 cup chopped cilantro
Kosher salt, to taste
Freshly ground black pepper, to taste
1 1/2 cups long-grain rice (the chef recommends basmati)


Photo By Werner Segarra
 
1. Preheat oven to 350 degrees.
2.Cut the chicken pieces in half and season with salt and pepper. In a large sauté pan over high heat, add oil. When hot, gently lay chicken pieces in pan and lightly brown on all sides, about 5 to 7 minutes per side. Remove and drain on paper towels. Set aside.
3. Carefully discard all but a tablespoon of the hot oil from pan. Add onion, pepper, chile and garlic, and sauté 5 minutes. Then mix in cumin, oregano and saffron threads.
4. Add beer, stewed tomatoes, sausage and cilantro, and check seasoning. Bring to a boil. Scatter the rice evenly over mixture and lay the chicken in a single layer on top of rice.
5. Cover with a lid or aluminum foil and cook in oven for 35 minutes. The chicken should be done yet tender, and the rice will have absorbed most of the liquid. Serve hot with warm tortillas and Mexican crema, a mild sour cream.



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