Arroz con Pollo
Chicken with Rice
Ingredients
Bay Leaves
Bijol
Garlic
Olive Oil
Onion
Chicken Leg
Lime
Sea Salt
Peppercorn Pepper
Green Peas
Butter
Water
Tomatoes
Orange
White Rice
Green Olives
Suitable Drinks
Red Wine
White Wine
Measurements
For the chicken:
- 3 large garlic cloves, coarsely chopped
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 1/2 teaspoons sea salt
- 3/4 teaspoon black pepper
- 1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the rice:
- 1 lb onions, chopped (21/2 cups)
- 2 green bell peppers, chopped
- 3 large garlic cloves, minced
- 1/4 teaspoon BIJOL®
- 1/4 cup white wine
- 2 teaspoons sea salt
- 1 Bay leaf
- 1 (14- to 15-oz) can diced tomatoes
- 1 1/2 cups low-sodium chicken broth
- 1 1/2 cups water
- 2 cups short-grained Valencia-style rice (3/4 lb)
- 1 cup frozen baby peas (not thawed)
- 1/2 cup small or medium pimiento-stuffed green olives, rinsed
- 1/4 cup drained chopped bottled pimientos, rinsed
Preparation
Prepare ingredients for eating. Be sure to wash vegetables and fruit before using for safety.
Prepare chicken:
Purée garlic, orange juice, lime juice, sea salt, and pepper in a blender until smooth.
Put chicken pieces in a large bowl and pour purée over them, turning to coat. Marinate chicken, covered and chilled, turning occasionally, 1 hour.
Transfer chicken, letting excess marinade drip back into bowl, to paper towels, then pat dry. Reserve marinade.
Heat oil and butter in 6- to 7-quart pot over moderately high heat until foam subsides, then brown chicken in 2 or 3 batches without crowding, turning occasionally, about 6 minutes per batch. Transfer chicken as browned to a plate, reserving fat in pot.
Directions
Prepare rice and bake arroz con pollo:
- Put oven rack in middle position and preheat to 350°F.
- Sauté onions, bell peppers, and garlic in fat in pot over moderately high heat, stirring occasionally and scraping up brown bits from chicken, until vegetables are softened, 6 to 8 minutes.
- Add cumin and salt to vegetables and cook over moderately high heat, stirring, 2 minutes. Stir in BIJOL®, bay leaf, tomatoes, broth, water, and reserved marinade and bring to a boil.
- Add all chicken except breast pieces, skin sides up, and gently simmer, covered, over low heat 10 minutes. Stir in rice, then add breast pieces, skin sides up, and arrange chicken in 1 layer. Return to a simmer.
- Cover pot tightly, then transfer to oven and bake until rice is tender and most of liquid is absorbed, about 20 minutes. Take out of oven and scatter peas, olives, and pimientos over rice and chicken (do not stir) and let stand, pot covered with a kitchen towel, until peas are heated through and any remaining liquid is absorbed by rice, about 5 minutes. Discard bay leaf.
