Need to cook for a crowd? Large family? Make a few extras to share or stash for lunches? Here’s your recipe. Arroz con Pollo. Basically, we’ve got chicken, rice, and some veggies working together to make sheer comfort food. This recipe came from my father in law quite a few years ago. I know that because it is printed in black and white, while anything from the past few years is in color. He is a good cook and along with Sandi they practice and perfect dishes, then kindly share them out. Nice!
The original recipe calls for “chicken parts” which could mean whatever is on sale that day. I tend to go with a whole chicken because it is economical and any home cook clearly equates breaking down your basic chicken with cooking street creds. And yes, this is one area where I’ve got street creds.
This arroz con pollo is another of those recipes where if you read it through first, you’ll notice that while the meat is cooking you can chop the vegetables, and while the vegetables cook, you can get out the spices and open the canned tomatoes and wine (ok, you may want to open that wine earlier, but still), and by the time they are all cooking happily together, you can clean up the chopping board, read the mail, and enjoy another glass of wine. Once again, nice.
Serves 6 to 8 with leftovers.
2 TBS olive oil
1 1/2 lb chicken parts or 1 small chicken broken down into parts, patted dry and liberally seasoned with kosher salt and freshly ground black pepper
1 lb italian sausage, casings removed
1 small onion, chopped
1 medium green bell pepper, but into 1/2 in dice
4 cloves garlic, minced
1 tsp ground cumin
1/4 tsp paprika
1/4 tsp chili powder
1/2 tsp ground tumeric
1 can crushed tomatoes
1/2 cup dry white wine
1 bay leaf
2 cups medium grained rice, such as Goya
2 1/4 cups water
1. In a dutch oven or large pot, heat the oil on medium high. Brown the chicken on all sides in batches and transfer to a platter.
2. Brown the sausage, breaking it up into bite sized pieces. Transfer to a platter. Drain all but 1 TBS of the oil in the pan.
3. Reduce heat to medium and saute the onion, pepper, and garlic until softened, about 5 minutes. Add the cumin, paprika, chili powder, and tumeric to the pot, and stir. Return the chicken and sausage to the pot and stir gently to mix evenly.
4. Add the canned tomatoes with liquids, wine, and bay leaf to the pot. Increase the heat to medium – high and cook for 2 minutes.
5. Add rice and water. Stir. Bring to a boil, cover,and reduce heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. If excess liquid remains at that time, remove the lid and continue cooking until most of the liquid has evaporated.
6. Remove from heat and let sit for 5 minutes. Serve.
- I cut the chicken breasts in half so they are of a similar size and cooking time as the other parts.
- This was served with a simple salad of romaine and spicy ranch dressing. For the dressing, just add some salsa to ranch dressing and stir.
- The cumin is the must have spice on this list. If one of the others is not in your pantry today, no need to purchase it just for this dish.